How To Make Authentic Amritsari Kulcha At Home

Amritsari Kulcha is a crispy stuffed flatbread filled with spiced mashed potatoes. Cooked on a tawa and finished on an open flame, it’s brushed with butter for a rich flavor. Best served with chole, pickles, and yogurt.

Amritsari Kulcha is a traditional North Indian stuffed flatbread, renowned for its crispy texture and spicy potato filling. The dough is made using all-purpose flour, yogurt, and spices, while the filling is a mixture of mashed potatoes, onions, chilies, and herbs. After the dough is stuffed and rolled, it is cooked on a tawa and finished on an open flame for a smoky flavor. Brushed with melted butter, this kulcha is best served with chole, pickles, and yogurt. You can also experiment with paneer, mixed veggies, or cheese fillings. A perfect treat for any meal, this recipe brings authentic Amritsar flavors to your kitchen.

 Ingredients:

•  For the Dough:
•  2 cups all-purpose flour (maida)
•  1/4 cup curd (yogurt)
•  1/2 teaspoon baking soda
•  1 teaspoon baking powder
•  1 teaspoon sugar
•  1/2 teaspoon salt
•  1 tablespoon ghee or oil
•  Water (as required)
•  Melted butter or ghee for brushing

For the Filling:

•  2 large boiled potatoes, mashed
•  1 small onion, finely chopped
•  2 green chilies, finely chopped
•  1 teaspoon grated ginger
•  1/2 teaspoon ajwain (carom seeds)
•  1/2 teaspoon cumin seeds
•  1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1 tablespoon fresh coriander leaves, chopped
•  Salt to taste
•  1 tablespoon kasuri methi (dried fenugreek leaves)

Step 1: Prepare the Dough

1. Mix the dry ingredients:

• In a large mixing bowl, add the all-purpose flour, baking soda, baking powder, salt, and sugar.

2. Add the wet ingredients:

• Pour in the curd and mix well with the dry ingredients. Then, add ghee or oil and begin to knead the dough.

3. Knead the dough:

• Gradually add water and knead into a soft, smooth dough. It should not be too sticky or too dry. Once done, cover the dough with a damp cloth and let it rest for 1-2 hours. The dough will become softer and slightly rise.

Step 2: Prepare the Filling

1. Mash the potatoes:

• In a bowl, take the boiled and mashed potatoes. Ensure there are no lumps, as the filling should be smooth.

2. Add spices and herbs:

• To the mashed potatoes, add chopped onion, green chilies, grated ginger, cumin seeds, ajwain, red chili powder, garam masala, chopped coriander, kasuri methi, and salt. Mix everything thoroughly to create a spicy and flavorful filling.

3. Set aside:

• Keep the filling aside while you prepare the dough for stuffing.

Step 3: Assemble the Kulcha

1. Divide the dough:

• After the dough has rested, divide it into equal-sized balls (about the size of a lemon).

2. Flatten the dough ball:

• Take one ball and flatten it slightly using your hands or a rolling pin.

3. Stuff the filling:

• Place 1-2 tablespoons of the potato filling in the center of the dough. Pull the edges of the dough towards the center and seal the filling completely.

4. Roll the kulcha:

• Dust the stuffed dough ball with some flour and gently roll it out into a thick, round flatbread. Be careful not to press too hard so that the filling doesn’t spill out.

Step 4: Cook the Kulcha

1. Preheat the tawa or griddle:

• Heat a tawa or griddle on medium-high flame.

2. Cook one side:

• Place the rolled kulcha on the hot tawa. Cook for a few seconds until bubbles start to appear on the surface.

3. Apply water:

• Flip the kulcha and apply some water on the uncooked side. This helps the kulcha stick when cooking directly on flame.

4. Cook on open flame:

• Remove the tawa and directly place the kulcha on an open flame using tongs. Cook evenly on both sides until it is golden brown and crispy. The kulcha will puff up and develop beautiful char marks.

5. Brush with butter:

• Once done, brush the kulcha generously with melted butter or ghee for a rich flavor.

 Step 5: Serving

•  Serve hot with chole (chickpea curry), yogurt, pickle, or a dollop of butter on top. Sprinkle some chopped coriander or onion rings on the side for garnish.