Amritsari Kulcha
An authentic vegetarian recipe from Punjab, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
350g All-purpose flour (maida)
80ml Yogurt
5g Baking powder
2g Baking soda
5g Sugar
5g Salt
20ml Oil
300g Potatoes (boiled and mashed)
1piece Onion (finely chopped)
2piece Green chillies (finely chopped)
20g Coriander leaves (chopped)
10g Pomegranate seeds (anardana)
3g Ajwain (carom seeds)
3g Red chilli powder
50g Butter
100ml Water
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
In a large bowl, mix maida, baking powder, baking soda, sugar, and salt. Add yogurt and oil, then gradually add water to knead into a soft, smooth dough. Cover with a damp cloth and rest for 1 hour.
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Prepare the filling: mix mashed potatoes with chopped onion, green chillies, coriander leaves, anardana, ajwain, red chilli powder, and salt. Divide into 8 equal portions.
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Divide the rested dough into 8 equal balls. Flatten one ball into a disc about 10 cm in diameter.
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Place a portion of the potato filling in the centre. Bring the edges together to seal and pinch tightly. Gently flatten the stuffed ball.
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Roll out the kulcha into an oval or round shape about 20 cm in diameter, about 5 mm thick. Sprinkle a few coriander leaves on top and press lightly with the rolling pin.
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Heat a tawa over high heat until very hot. Place the kulcha on the dry tawa and cook for 1–2 minutes until bubbles form and the underside has brown spots.
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Flip and cook the other side for 1 minute. Then hold the tawa over a direct flame (or use a gas burner) to char the kulcha slightly for the authentic tandoor effect.
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Remove from heat and apply a generous knob of butter immediately while hot.
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Serve with chole (spiced chickpea curry) and sliced onions with lemon.
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Chef's Tips
Resting the dough for at least an hour is essential — it develops gluten and makes the kulcha soft and pliable.
Anardana (dried pomegranate seeds) in the filling adds a subtle tartness that is the hallmark of authentic Amritsari kulcha.
Cooking on a very hot tawa and then briefly over a direct flame mimics the tandoor and gives the characteristic charred spots.
Apply butter immediately after removing from the heat so it melts into the kulcha rather than sitting on top.
About This Dish
Amritsari Kulcha is a traditional vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Resting the dough for at least an hour is essential — it develops gluten and makes the kulcha soft and pliable. - Anardana (dried pomegranate seeds) in the filling adds a subtle tartness that is the hallmark of authentic Amritsari kulcha. - Cooking on a very hot tawa and then briefly over a direct flame mimics the tandoor and gives the characteristic charred spots. - Apply butter immediately after removing from the heat so it melts into the kulcha rather than sitting on top.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium