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Amritsari Kulcha

A famous flatbread from Northern India. Perfect for parties or get-togethers

Course Main Course
Cuisine Indian
Keyword Stuffed Kulcha
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
Servings 6
Author Samira Gupta

Ingredients

My 1 Cup measures 240 ml

For the Dough (With Refined Flour)

Dry ingredients

  • 2.5 Cup (300 g approx) All-purpose flour (Maida)
  • 1 Tsp  Baking powder
  • 1/2 Tsp  Baking soda
  • 3/4 Tsp (or as per taste) Salt

Wet ingredients

  • 4 Tbsp  Curd
  • 2 Tbsp  Vegetable Oil
  • 2 Tsp  Sugar
  • 1/4 Cup  Lukewarm milk
  • 1/4 Cup (approx) Lukewarm Water

For Stuffing

  • 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 Powder)
  • 1/4 Tsp Cumin Seeds Powder (Jeera Powder)
  • 1 Tbsp Green Coriander & Green Chili Finely Chopped

For Topping

  • 1 Tbsp  Nigella seeds (kalonji)
  • 1/4 Cup  Coriander (Hara Dhania)  Chopped

Extras

  • 1 Tsp Oil (For Greasing The Bowl)
  • 1/4 All Purpose Flour (For Rolling Kulchas)
  • Ghee or Butter (For Smearing On Kulchas)

For The Dough With Wheat Flour

  • 1.25 Cup Wheat Flour (Atta)
  • 1.25 Cup Fine Semolina
  • 1/2 Cup Lukewarm Water
  • 1/2 Cup Lukewarm Milk

Instructions

  1. Sift all the dry ingredients at least 2 times.
  2. Make a well in the center and add all the wet ingredients.

  3. Knead the dough for 8-10 minutes by the clock, until smooth. (See Notes 1 to 4)

  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.

  5. While the dough is rising, prepare the filling.

  6. Grate boiled and cooled potatoes. Ensure that there are no lumps in it. (See Notes 6 & 7)
  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.
  8. When the dough has risen, knead it for 30 to 40 seconds.
  9. Divide the dough into 15-16 parts and make balls.

  10. Again keep these balls covered with a damp cloth for 10-15 minutes. Very important step.

  11. Preheat oven to 220 degrees or highest temperature in your oven, for 10 to 15 minutes. Use both the rods throughout, while preheating as well as while baking.

  12. Take a ball, flatten it little, put potato stuffing, close it properly and roll a little.

  13. Put nigella seeds(kalonji) and green coriander. Press these with fingers so that they stick there.

  14. Using a rolling pin, roll it slightly thick. Use dry flour if sticks. (I prefer thin ones as you can see in the pics)

  15. Now, bake these in the middle rack in the oven, until puffs up and golden brown.

  16. Smear butter and serve these delicious Amritsari Kulchas with curd/raita and pickle.

Make-Ahead

  1. You can half cook these, when puffs up and slightly cooked, take out and let them cool completely on a wire rack
  2. Then wrap in cling film and store in the refrigerator for few hours or maybe a day.(See Note 8)

  3. At the time of serving, smear butter and toast them on heated tawa.

Tip

  1. Make sure you have enough green coriander with you before start making these kulchas. They give the looks which make the kulchas look very appetizing.

For Baking With Wheat Flour

  1. Everything remains the same except the flour and quantity of water and milk. Take equal quantity of wheat flour and fine semolina and proceed as given above.

Recipe Notes

  1. Kneading is the key to have soft yummy kulchas.
  2. Knead the dough until absolutely smooth.
  3. 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.
  4. Use little oil, if sticks too much. Once properly kneaded, it will not stick to your hands.
  5. If the curd is too watery then adjust the amount of water accordingly.
  6. Let the potatoes cool down completely before grating.
  7. I have observed that the results are pretty good if the potatoes are grated. 
  8. Before wrapping in cling film, let the kulchas cool down completely. May get soggy even if packed when slightly warm.
  9. You can make these with paneer stuffing too.
  10. You can make these on griddle also. Heat a griddle and make exactly the way you make Paratha.
  11. If fine semolina is not available then take the usual semolina and grind it in the mixer for about 30 seconds.
  12. You can make it mixing both wheat flour and refined flour too.