Main Course

Amritsari Kulcha

Name: Amritsari Kulcha
Prep time: 1 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2.5 cup all-purpose flour; 0.5 tsp baking powder; 0.25 tsp baking soda; 1 tsp sugar; 0.5 tsp salt; 0.5 cup yogurt; 0.5 cup water lukewarm; 2 tbsp ghee melted; 2 pcs potato boiled and mashed; 0.5 cup paneer grated; 0.25 pcs onion finely chopped; 1 pcs green chili finely chopped; 1 tsp ginger grated; 2 tbsp cilantro finely chopped; 0.5 tsp garam masala; 0.5 tsp cumin powder; 0.5 tsp coriander powder; 0.25 tsp turmeric powder; 0.25 tsp red chili powder (optional); 0.5 tsp amchur powder; 0.5 tsp salt; 1 tsp nigella seeds; 1 tsp fenugreek leaves dried; 4 tbsp ghee melted

Amritsari Kulcha is a popular Indian leavened flatbread, traditionally stuffed with a spiced potato and paneer filling. It's known for its crispy exterior and soft, flavorful interior, often served with chole or yogurt.

An original recipe by Forkin

Total time: 3 hr 20 min
Serves: 4
Difficulty: Hard
Per serving: 656 kcal

Vegetarian

Allergen information: may contain gluten, milk, and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

2.5 cupall-purpose flour
0.5 tspbaking powder
0.25 tspbaking soda
1 tspsugar
0.5 tspsalt
0.5 cupyogurt
0.5 cupwater, lukewarm
2 tbspghee, melted

filling

2 pcspotato, boiled and mashed
0.5 cuppaneer, grated
0.25 pcsonion, finely chopped
1 pcsgreen chili, finely chopped
1 tspginger, grated
2 tbspcilantro, finely chopped
0.5 tspgaram masala
0.5 tspcumin powder
0.5 tspcoriander powder
0.25 tspturmeric powder
0.25 tspred chili powder(optional)
0.5 tspamchur powder
0.5 tspsalt

topping

1 tspnigella seeds
1 tspfenugreek leaves, dried

for cooking

4 tbspghee, melted

Equipment

damp cloth · rolling pin · spatula · large bowl · heavy-bottomed pan

The method

Step by step

1
In a large bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and the first measurement of salt.
About 2 min
Cook’s note: Ensure all dry ingredients are well mixed before adding wet ingredients.
2
Add the yogurt and the first measurement of melted ghee to the dry ingredients.
About 1 min
3
Gradually add the lukewarm water, kneading until a soft and pliable dough forms.
About 10 min
Cook’s note: The dough should be slightly sticky initially but become smooth with kneading.
4
Cover the dough with a damp cloth and let it rest in a warm place for at least 2 hours.
About 2 hr
Cook’s note: This resting period is crucial for the dough to rise and become soft.
5
While the dough rests, prepare the filling: In another bowl, combine the mashed potato, grated paneer, chopped onion, green chili, grated ginger, chopped cilantro, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder (if using), amchur powder, and the second measurement of salt.
About 10 min
Cook’s note: Mix gently to combine without over-mashing the potatoes further.
6
Divide the dough into 8 equal portions and roll each into a small ball.
About 3 min
Cook’s note: Keep the remaining dough covered to prevent it from drying out.
7
Take one dough ball and flatten it slightly with your palm. Place a spoonful of the filling in the center.
About 1 min
8
Bring the edges of the dough together to enclose the filling, sealing it completely.
About 1 min
Cook’s note: Pinch the seams firmly to prevent the filling from escaping while rolling.
9
Gently flatten the stuffed ball and sprinkle some nigella seeds and dried fenugreek leaves on top.
10
Using a rolling pin, carefully roll out the stuffed dough into an oval or round kulcha, about 6-7 inches in diameter.
About 2 min
Cook’s note: Roll evenly and avoid pressing too hard to prevent the filling from tearing through the dough.
11
Heat a heavy-bottomed pan or tawa over medium-high heat. Once hot, place one rolled kulcha onto the pan.
About 1 min
Cook’s note: Ensure the pan is adequately hot, but not smoking, for even cooking.
12
Cook for 1-2 minutes until small bubbles appear on the surface.
About 2 min
13
Flip the kulcha and cook the other side for another 1-2 minutes.
About 2 min
14
Apply some of the melted ghee for cooking on both sides and continue to cook, pressing gently with a spatula, until golden brown spots appear and the kulcha is cooked through.
About 3 min
Cook’s note: Pressing gently helps the kulcha cook evenly and become crispy.
15
Alternatively, you can bake the kulchas: Preheat your oven to 200°C (400°F). Place the rolled kulchas on a baking sheet.
About 15 min
Cook’s note: Baking gives a slightly different texture, often less crispy than pan-frying.
16
Bake for 8-10 minutes, or until golden brown and puffed up.
About 10 min
Cook’s note: Brush with melted ghee after baking for extra flavor and softness.
17
Serve hot with chole, pickle, or yogurt.

Per serving

Nutrition

67%Score

Calories: 656.1kcal
Protein: 16.6g
Carbs: 78.4g
Fat: 30.1g
Fibre: 4.7g
Sugar: 4.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kulchas in an airtight container in the refrigerator.

Reheating

Reheat on a warm tawa or in a microwave until soft and warm.