Amritsari Kulcha Recipe – Stuffed Punjabi Flatbread with Spicy Potato Filling (Street Style)

Introduction To Amritsari Kulcha Recipe 

      Amritsari Kulcha is a  famous North Indian flatbread from the  street of Amritsar, Punjab, India. This iconic flatbread is renowned for its crisp, golden-brown crust and soft, flaky layers inside, filled with a savory mixture of spiced potatoes, onions, herbs, and a blend of traditional spices. What sets Amritsari Kulcha apart is its distinctive cooking method; it is traditionally baked in a tandoor, which imparts a smoky, charred flavor that enhances its taste and texture.

The dough is made from all-purpose flour, leavened with yogurt and a hint of baking soda, allowing it to puff up beautifully in the tandoor. The filling is seasoned with a medley of spices like cumin, coriander, carom seeds, and garam masala, adding depth and warmth to every bite. Each kulcha is hand-rolled, stuffed, and then cooked to perfection, resulting in a delightful combination of crispy edges and a tender, flavorful interior.

Amritsari Kulcha is commonly served with Chole (a spicy chickpea curry), tangy Tamarind chutney, pickles, with Punjabi Lassi and sometimes a side of dish.This delicious dish is a staple of Punjabi cuisine, offering a perfect blend of textures and flavors that make it a favorite for breakfast, lunch, or a special meal. Now, Let's  make Amritsari Kulcha with SK in a simple and easy way.

🕒 Recipe Details:

Prep Time: 20 mins

⏱️ Rest Time: 1–2 hrs

🍳 Cook Time: 20 mins

🍽️ Serves: 4 kulchas

🧮Ingredients For Amritsari Kulcha: 

1.For the Dough:

• 2 cups all-purpose flour (maida)

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/4 cup yogurt

• 2 tablespoons oil or ghee

• Water, as needed

2. For the Stuffing:

• 2 potatoes, boiled and mashed

• 1  finely chopped onion 

• 2 green chilies, finely chopped

• 2 tablespoons fresh coriander, chopped
• 1 teaspoon cumin seeds

• 1 teaspoon carom seeds (ajwain)

• 1/2 teaspoon chili powder

• 1/2 teaspoon garam masala

• 1/2 teaspoon amchur powder (dry mango powder) or chaat masala

• Salt, to taste

3.For Cooking:

• Butter or ghee, for brushing

• Fresh coriander, for garnish

🫓 How to make Amritsari Kulcha step -by -step recipe:

Step 1. Prepare the Dough:

• In a mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt. Mix well.

• Add yogurt and oil/ghee, and mix until crumbly.

• Gradually add water and knead to form a soft, smooth dough. Cover with a damp cloth and let it rest for 1-2 hours.

Step 2. Prepare the Stuffing:

• In a bowl, mix the mashed potatoes, chopped onion, green chilies, coriander, cumin seeds, carom seeds, chili powder, garam masala, amchur powder, and salt.

• Divide the stuffing into equal portions, roughly the size of a lemon.

Step 3. Assemble the Kulchas:

• Divide the rested dough into equal-sized balls.

• Take a dough ball and flatten it slightly. Place a portion of the stuffing in the center.

• Pull the edges of the dough over the stuffing and seal it well. Gently flatten and roll into a thick disc (about 6-7 inches in diameter). Use flour as needed to prevent sticking.

Step 4. Cook the Kulchas:

• Heat a tawa (griddle) or preheat an oven to 200°C (400°F).

• Place the rolled kulcha on the hot tawa and cook on medium-high heat until bubbles form on the surface. Flip and cook the other side until golden brown.

• If using an oven, place the rolled kulchas on a baking tray and bake for about 8-10 minutes or until golden and puffed.

• Brush the hot kulchas with butter or ghee and sprinkle with chopped fresh coriander.

 Serving Suggestions:

Serve your  Kulchas with spicy Bowl of chole, pickles, tamarind chutney, Mint Chutney and a dollop of butter or ghee on top.

🧑‍🍳Expert Tips For Amritsari Kulcha:

1. Rest the Dough Properly: 

• Allow the dough to rest for at least 1-2 hours. This resting time helps the dough to relax and become easier to roll, resulting in soft and fluffy kulchas.

2. Use Yogurt for Softness: 

• Adding yogurt to the dough not only helps in leavening but also keeps the kulchas soft and adds a slight tangy flavor, enhancing the overall taste.

3. Avoid Overstuffing:

•  Be careful not to overstuff the kulchas, as this can cause them to tear while rolling. Make sure to seal the edges properly to prevent the stuffing from leaking out.

4. Roll Gently:

•  Roll the stuffed dough balls gently to avoid the filling from coming out. Use just enough pressure to flatten the dough without breaking it.

5. Cook on High Heat:

•  Whether using a tawa or oven, cook the kulchas on high heat. This helps them to puff up quickly, creating the desired flaky layers.

6. Brush with Butter or Ghee:

•  For the authentic taste, brush the kulchas with butter or ghee immediately after cooking. This adds richness and keeps them soft and flavorful.

7. Sprinkle Water Before Cooking:

•  Lightly sprinkle water on the rolled kulcha before placing it on the tawa or oven. This creates steam, helping the kulcha puff up beautifully.

8. Tandoor vs. Tawa: 

• While tandoor is traditional, using a hot cast-iron tawa or oven can also yield excellent results. Make sure the cooking surface is preheated properly for even cooking.

9. Garnish with Fresh Herbs: 

• After cooking, sprinkle freshly chopped coriander or mint on the kulchas for an extra burst of flavor and a vibrant look.

10. Serve Hot: 

• Amritsari Kulchas taste best when served hot and fresh. Pair them with chole, pickles, yogurt, or your favorite chutney for a complete meal

💥 FAQs For Amritsari Kulcha:

Q 1. How is Amritsari Kulcha made?

      Amritsari Kulcha is made by preparing a dough with all-purpose flour, yogurt, and baking powder, which is then stuffed with a spicy mixture of mashed potatoes, onions, and spices. The stuffed dough is rolled into discs and cooked in a tandoor or on a hot tawa until golden and crispy.

Q 2. What is the difference between Amritsari Kulcha and regular kulcha?

    Amritsari Kulcha is specifically known for its rich and spicy stuffing, usually made with potatoes, and its flaky texture. Regular kulchas are often plain or might have less elaborate fillings. Amritsari Kulcha also has a distinctive charred flavor from being cooked in a tandoor.

Q 3. Can I make Amritsari Kulcha without yeast?

     Yes, Amritsari Kulcha is traditionally made without yeast. The dough is leavened using baking powder, baking soda, and yogurt, which help the kulchas to puff up and remain soft.

Q 4. What can I serve with Amritsari Kulcha?

     Amritsari Kulcha is typically served with chole (spiced chickpea curry), but it can also be paired with yogurt, pickles, butter, or any other Indian curry dishes like paneer butter masala or dal makhani.

Q 5. Can I freeze Amritsari Kulcha?

     Yes, you can freeze Amritsari Kulchas. Cook them fully, let them cool completely, and then wrap them individually in plastic wrap or foil before placing them in a freezer-safe bag. Reheat them in an oven or on a tawa before serving.

Q 6. Why does my Kulcha not puff up?

      Kulchas might not puff up if the dough is not soft enough or if it hasn’t rested sufficiently. It’s important to knead the dough well and allow it to rest for at least 1-2 hours. Also, cooking on high heat is crucial for getting that perfect puff and flaky texture.

Q 7. How can I make the kulchas more crispy?

      To make the kulchas crispier, cook them on high heat and ensure they are well rolled without being too thick. Brushing them with butter or ghee immediately after cooking also helps enhance the crispiness and adds flavor.

Q 8. Is Amritsari Kulcha healthy?

   Amritsari Kulcha is delicious but not particularly low in calories due to the use of all-purpose flour, butter or ghee, and a rich potato filling. However, it can be enjoyed occasionally as part of a balanced diet.

Q 9. Can I make Amritsari Kulcha gluten-free?

     While traditional Amritsari Kulcha uses all-purpose flour, you can experiment with gluten-free flour mixes that are designed for baking or flatbreads. Keep in mind that the texture might differ from the original.

Q 10. How can I add variety to the stuffing?

    Apart from the classic potato stuffing, you can add variations by including paneer, mixed vegetables, or even minced meat for non-vegetarian options. Adjust the spices according to the filling for a delightful twist

🎉 Summary on Amritsari Kulcha:

          Amritsari Kulcha brings the bold, comforting flavors of Punjab right to your plate. Crispy outside, soft inside, and packed with spice – it’s a dish that’s perfect for any occasion. Try it once, and it’s sure to become a favorite at your table!

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