Amritsari Kulcha
ਅੰਮ੍ਰਿਤਸਰੀ ਕੁਲਚਾ Amritsari KulchaSay it: um-rit-suh-ree KUL-cha
Amritsari kulcha is a soft, flaky flatbread from Amritsar, stuffed with a spiced potato filling and traditionally baked in a tandoor. The dough is enriched with yogurt and leavening, giving it a tender crumb and lightly crisp, blistered surface. It is a popular breakfast and street food, often served with chole, sliced raw onion and green chutney. The filling is tangy, mildly spicy and aromatic with ajwain, ginger and dry mango powder, while the bread itself is buttery and satisfying.
Amritsari Kulcha
ਅੰਮ੍ਰਿਤਸਰੀ ਕੁਲਚਾ, Amritsari Kulcha
Pronounced um-rit-suh-ree KUL-cha
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the stuffing
For finishing
Method
In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Add the yogurt and oil, then gradually mix in enough lukewarm water to form a soft, slightly tacky dough. Knead for 8–10 minutes until smooth and elastic, cover with a damp cloth, and rest for 30 minutes.
For the stuffing, combine the mashed potatoes, onion, green chilies, cilantro, ginger, ajwain, chili powder, amchur, garam masala and salt in a bowl. Mix well and divide into 4 equal portions.
Divide the rested dough into 4 equal balls. On a lightly floured surface, roll one ball into a 5-inch (13 cm) round. Place one portion of stuffing in the center, gather the edges up and over the filling, pinch to seal, then flatten the sealed ball gently with your palm.
Dust the stuffed ball lightly with flour and roll it into a 7–8 inch (18–20 cm) oval or round, being careful not to tear the dough. If using, sprinkle a few nigella seeds on top and press them gently so they stick.
To cook on a tawa or griddle, heat a cast-iron skillet or tawa over medium-high heat. Place one kulcha on the hot surface and cook for 1–2 minutes until bubbles appear and the bottom has golden-brown spots. Flip and cook the other side for another 1–2 minutes, pressing the edges with a spatula so they cook evenly.
For a charred tandoor-like finish, use tongs to hold the kulcha over a direct gas flame for 10–15 seconds per side, moving it constantly, until it puffs and chars in spots. If you prefer the oven, preheat to 500°F (260°C) with a pizza stone or inverted baking sheet. Place the rolled kulchas on the hot surface and bake for 4–6 minutes until puffed and golden.
Brush the hot kulchas generously with melted butter or ghee and serve immediately.
Regional variant: Paneer Kulcha (ਪਨੀਰ ਕੁਲਚਾ)
Replace the potato filling with 1 cup (200 g) crumbled fresh paneer mixed with finely chopped onion, green chili, cilantro, ginger, 1/4 teaspoon ajwain, 1/4 teaspoon salt and a pinch of garam masala. Stuff and cook exactly the same way; the result is a richer, creamier filling with a mild tang.
Cook's notes
- Rest the dough well; it relaxes the gluten and makes the filled kulchas much easier to roll without tearing.
- Keep the stuffing dry so it does not steam through the dough: squeeze out any excess moisture from the potatoes and use lemon juice instead of amchur if that is all you have.
- For an extra crisp crust, drizzle a few drops of oil on the tawa just before adding the kulcha, then wipe it off so the surface is only lightly greased.
Serve with
Chole (spiced chickpea curry), sliced raw onions, green chutney, and a glass of lassi.
Make ahead and storage
The dough and stuffing can be made 2–3 hours ahead and kept covered at room temperature. Cooked kulchas keep in the fridge for a day; reheat on a dry tawa until soft and hot.
