Amritsari Kulcha.. the name itself fills the mouth with juices.
But what is Amritsari Kulcha? What’s so special about it?
Well, it has many special things. First of all, it is stuffed kulcha. Stuffed with potato filling.
Secondly, it is extremely soft and light. Taste, of course, is awesome.
Unlike Kulcha, Amritsari Kulcha is best served with yogurt and pickle. Though you can have veggies like Paneer Makhani or Matara (White Peas) with it, optional only.
I have shared Healthy Kulchas recipe earlier wherein I used both wheat flour and all-purpose flour, half each.
This recipe is exactly the same as the only difference that here I used only all purpose flour. If you wish to make Amritsari Kulcha with wheat flour then for the dough you can refer Healthy Kulcha post.
Also, I tried making these Kulchas, few hours ahead, and was successful. Just half cook these kulchas in oven/skillet. Let them cool on wire rack and wrap in cling film. At the time of serving, apply butter and cook on a skillet until golden and crisp.
Now if you are wondering that what is the difference between Amritsari Kulcha and Alloo Paratha, so here comes the answer. Though the filling is same in both the cases but the main difference lies in the type of bread.
Kulcha is a leavened bread, that is, while kneading the dough some kind of leavening agents like baking powder or baking soda or both are used (though some people use yeast also). Whereas Paratha is unleavened bread. It is because of these leavening agents the dough will be very sticky initially. But don’t get perturbed, keep kneading and soon it will stop sticking.
Then Kulchas are made from all-purpose flour whereas parathas from wheat flour.
Thirdly, Kulchas are best made in oven or tandoor whereas Parathas are cooked on an iron griddle.
Make sure you have enough cilantro with you before start making these kulchas. They give the looks which make the kulchas look very appetizing.
So, let’s see the recipe for making Amritsari Kulchas…
My 1 Cup measures 250 ml
For the Dough
2.5 Cup (300 g approx) All purpose flour ( Maida)
1/2 Tsp Baking powder
1/4 Tsp Baking soda
3/4 Tsp (or as per taste) Salt
4 Tbsp Curd
2 Tbsp Vegetable Oil
2-1/2 Tsp Sugar
1/4 Cup Lukewarm milk
1/4 Cup ( approx) Lukewarm Water
4 or 5 Potatoes, boiled
Salt to taste
1/2 Tsp or as per taste Red Chili Powder
1/4 Tsp Dry Mango Powder (Amchoor)
1/4 Tsp Whole SpicePowder (Garam Masala)
1/4 Tsp Coriander Powder (Dhania)
1/4 Tsp Cumin Seeds Powder (Jeera Powder)
1 Tsp Green Chili, finely Chopped
1 Tbsp Cilantro, Finely Chopped
1 Tbsp Nigella seeds ( kalonji)
1/4 Cup Cilantro, Chopped
1 Tsp Oil (for greasing the bowl in step 4)
1/4 All Purpose Flour (for rolling kulchas)
- Sift all the dry ingredients at least 2 times.
- Make a well in the center and add all the wet ingredients.
- Knead the dough for 8-10 minutes by the clock, until smooth. ( See Notes 1 to 4)
- Keep the dough in a greased bowl, cover and allow it to ferment for about 2 hours in some warm place. In winters may be for 3-4 hours or even longer or maybe overnight. This is just to give an idea but best is keep a watch on the dough and not on the clock. Whenever the dough rises almost double, use it then.
- While the dough is rising you prepare the filling.
- Grate boiled and cooled potatoes. Ensure that there are no lumps in it. (See Notes 6 & 7)
- Add spices to the grated potatoes and mix properly. You may keep it in refrigerator till use.If keeping in the refrigerator then do not add salt. Add salt only at the time of preparing kulchas. This is because salt may loosen the potatoes if added much before.
- When the dough has risen, knead it for 30 to 40 seconds.
- Divide the dough into 15-16 parts and make balls.
- Again keep these balls covered with a damp cloth for 10-15 minutes. Very important step.
- Preheat oven to 220 degrees or highest temperature in your oven, for 10 to 15 minutes.
- Take a ball, flatten it little, put potato stuffing, close it properly and roll a little.
- Put nigella seeds(kalonji) and green coriander. Press these with fingers so that they stick there.
- Using a rolling pin, roll it slightly thick. Use dry flour if sticks. ( I prefer thin ones as you can see in the pics)
- Now, bake these in the oven, until puffs up and golden brown.
- Apply butter and serve these delicious Amritsari Kulchas with curd/raita and pickle.
- You can half cook these, when puffs up and slightly cooked, take out and let them cool completely on a wire rack
- Then wrap in cling film and store in the refrigerator for few hours or maybe a day.(See Note 8)
- At the time of serving, apply butter and toast them on heated tawa.
- Kneading is the key to have soft yummy kulchas. Knead the dough until absolutely smooth.
- After making the dough, keep it on the kitchen counter. Hold it from one hand and stretch it again and again with the other hand for at least 6-7 minutes.
- Use little oil, if sticks too much.
- Once properly kneaded, it will not stick to your hands.
- If the curd is too watery then adjust the amount of water accordingly.
- Let the potatoes cool down completely before grating.
- I have observed that results are pretty good if the potatoes are grated. Though, if you wish, you may mash them otherwise also.
- Before wrapping in cling film, let the kulchas cool down completely. May get soggy even if packed when slightly warm.
- You can make these with paneer stuffing too.
- You can make these on griddle also. Heat a griddle and make exactly the way you make Paratha.
Detailed Recipe of Amritasri Kulchas With Step By Step Pics
( The pics below are for double the quantity mentioned in the ingredients)
Sift all the dry ingredients at least two times.
Take the sifted flour in a big bowl, make a well in the centre and add wet ingredients.
Mix everything and start kneading. The dough will be very sticky in the beginning.
Do not get alarmed and keep kneading atleast for 10 minutes by the clock and the dough will stop sticking and will become smooth.
Grease a bowl, put the dough in it, invert it so that the dough gets greased from all sides. Cover it with cling film or just a plate and leave it in some warm place till rises almost double.
While the dough is resting, you get to work and prepare the filling. Take boiled potatoes.
Grate these and add spices, green chillies and cilantro. Mix properly and make a dough
After 4 hours ( as weather is not very warm here nowadays)
Knead it for 30 seconds or so, make equal size balls.
Again cover these with a damp cloth for 15 to 20 minutes.
Start preheating oven to 220 degrees or highest temperature in your oven
Take a ball, flatten it littlle, put the filling, seal the edges and roll a little.
Apply Nigella seeds and cilantro.
Using a rolling pin, roll it into a circular disc. May use dry flour if sticks.
Bake in preheated oven till golden brown
Apply Butter and serve with love, curd and Matra optional.
If making in advance, cook very little and cool on wire rack.
When completely cool, wrap in cling film.
Related Recipes Healthy Kulchas (No Yeast)
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