Amritsari Kulcha

Amritsari Kulcha

Amritsari Kulcha

Veg

The famous stuffed tandoor bread of Amritsar — leavened maida dough filled with a spiced mashed potato, dried fenugreek, onion, and pomegranate seed filling, slapped onto the inner wall of a tandoor, and baked until it puffs and blisters, then slathered on both sides with white butter the moment it emerges. Distinctly different from plain naan or the Delhi restaurant kulcha; the Amritsari kulcha is heavier, fluffier, and more generously buttered, served with a bowl of chole, raw onion, and green chutney. The defining breakfast and lunch of Amritsar, eaten at specialist kulcha shops that have operated for generations.

Cuisines

Punjabi Delhi

Best for

Breakfast Lunch

Recipe

Prep: 30 min Cook: 20 min Total: 50 min 2-3 servings

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons yogurt
2 tablespoons ghee
1/2 cup water
1 cup boiled and mashed potatoes
1 cup finely chopped onions
2 tablespoons chopped fresh coriander
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon amchur (dried mango powder)
1 teaspoon garam masala
— salt to taste
— ghee for brushing

Instructions

  1. 1 In a large bowl, mix the all-purpose flour, baking powder, baking soda, sugar, and salt.
  2. 2 Add yogurt and ghee to the dry ingredients and mix well.
  3. 3 Gradually add water to form a soft dough. Knead the dough for about 5 minutes until smooth.
  4. 4 Cover the dough with a damp cloth and let it rest for 1 hour.
  5. 5 For the filling, combine the mashed potatoes, onions, coriander, cumin seeds, red chili powder, amchur, garam masala, and salt in a bowl. Mix well.
  6. 6 Divide the dough into equal portions and roll each portion into a ball.
  7. 7 Flatten a dough ball slightly and place a portion of the potato filling in the center.
  8. 8 Bring the edges of the dough together to seal the filling inside and roll it gently into a ball again.
  9. 9 Roll the stuffed dough ball into a flat disc, about 6-7 inches in diameter.
  10. 10 Heat a tawa or skillet over medium heat and place the rolled kulcha on it.
  11. 11 Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
  12. 12 Brush the cooked kulcha with ghee and serve hot.

Tips

For a smoky flavor, cook the kulcha directly on an open flame for a few seconds after cooking on the tawa.