Amritsari Kulcha Recipe

Amritsari Kulcha is a celebrated leavened bread from the culinary heart of Punjab, Amritsar, renowned for its fluffy texture and aromatic spiced filling. Unlike ordinary naan, this baked flatbread is typically stuffed with a savory mixture of mashed potatoes, fresh herbs, and a signature blend of spices, including dried pomegranate powder anardana and kalonji. Cooked in a tandoor until perfectly charred and puffed, it boasts a smoky flavor and a soft, layered interior. Served hot with tangy chole chickpea curry, pickled onions, and mint chutney, Amritsari Kulcha offers a true taste of North Indian street food tradition

Kulcha Dough Recipe

1/2 Cup luke warm water

1/4 Cup luke warm milk

1/2 Cup curd

2 Tablespoon sugar

2 Tablespoon ghee

3 Cup maida

1 Tablespoon baking powder

1/4 Tablespoon baking soda

1 Tablespoon salt

Step:1

In a mixing bowl , add warm water , warm milk curd , sugar and ghee , mix well until the sugar dissolves

Step:2

Further , use a sieve and sift the dry ingredients together , add them in the water milk mixture and combine well , once they all come together transfer it over the kitchen platform or in a large vessel and knead well stretching it

Step:3

Initially you’ll fell the dough is very sticky , but don’t worry as and when you’ll knead it will smoothen and form like a proper dough keep kneading until it’s smooth , soft and stretchy shape in big size dough ball by tucking inward and to make a smooth surface . Apply some ghee over the dough surface and cover it with a cling wrap or a lid

Step:4

Rest the dough in a warm place for at least an hour , after the rest , knead the dough once again and divide in equal size balls . Apply some oil over the dough balls surface and rest them for at least 1/2 an hour , make sure to keep them covered with a damp cloth . By the time they are resting you can make other components

Kulcha Filling Ingredients

1 Tablespoon cumin

1.5 Tablespoon coriander seeds

4-5 medium size boiled potatoes

1 Inch ginger (chopped)

2-3 NOS green chili (chopped)

2 Tablespoon fresh coriander (chopped)

2 Tablespoon fresh mint (chopped)

1/2 Tablespoon black salt

1 Tablespoon corn seeds

2 Tablespoon red chili powder (optional)

1/2 Tablespoon dry mango powder

2 Tablespoon anardana powder

Salt to taste

3/4 Cup onion (chopped)

Step:1

Set a pan on low flame , add jeera and coriander seeds , and dry roast them on low flame until they are fragrant , transfer them in a mortar pestle and cool down a little bit , further crush them coarsely and keep aside to be used in making the kulcha filling

Step:2

Perfer to grate the boiled potatoes instead of mashing them , as when you’ll roll the kulchas the small potato chunks in the filling may come out . For making the filling , add grated potatoes and all the remaining ingredients in a mixing bowl , along with the crushed cumin and coriander seeds mix well

Step:3

Add onions to the mixture , but make sure to add them just before making the kulchaa or else the raw onions may leaves a smell in the entire filling mix and combine well , the kulcha filling is ready to be use

Imli Pyaaz Wali Chutney Ingredients

1/4 Cup soaked imli

Water – 50ml + 150-200ml

Onions 1/2 cup (chopped)

2 Tablespoon fresh coriander (chopped)

2 Tablespoon mint leaves (chopped)

1/2 Inch ginger (chopped)

1-2 NOS green chili (chopped)

1 Tablespoon cumin powder

1 Tablespoon black salt

1 Tablespoon anardana powder

2 Tablespoon spicy red chili powder

Salt to taste

1 Medium size boiled potatoes (optional)

3 Tablespoon jaggery (optional)

Step:1

Use a sieve and strain the soaked tamarind to extract its pulp , mix water and tamarind pulp along with other ingredients , to make the imli pyaaz ki chutney , you can adjust the consistency of the chutney as per your preference by adding water

Step:2

Imli pyaaz chutney is ready , refrigerate until you serve

Amritsari Kulcha Recipe