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Amritsari kulcha , How To Make Amritsari Kulcha

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Amritsari kulcha -Indian leavened flatbread stuffed with a spicy mixture of cottage cheese and potatoes.

Amritsari Aloo Kulcha- Kulchas and naans are very popular flat breads from Northern India and a specialty of the state of Punjab. Both – Naans and Kulchas – are quite similar in looks but the main difference is the addition of baking powder and yeast to leaven the dough.
Traditionally kulchas are made in tandoors (coal fired clay ovens) but I made them on a gas stove, and they turned out very soft and delicious. Kulachas are usually served with rich curries such as Chhole or Paneer Dishes.
Amritsari kulcha is a very special type of kulcha . A spicy boiled and mashed potato filling is stuffed in the kulcha dough balls. I have added paneer with the potato but you can only make with potatoes. Anardana powder gives a nice tang in the stuffing so don’t miss it.
Do Try These Delicious Parathas-

Amritsari Aloo Kulcha

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5 from 1 vote

Amritsari kulcha / Potato stuffed Indian Bread

Amritsari kulcha -Indian leavened flatbread stuffed with a spicy mixture of cottage cheese and potatoes. 

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Roti,paratha,poori ,Breads
Cuisine: Punjabi Cuisine
Keyword: aloo kulcha, amritsari, kulcha
Servings: 4
Author: Anjana Chaturvedi

Ingredients

  • 150 grams Refined Flour / Maida
  • a pinch of Carom Seeds / Ajwain
  • 1/3 tsp Baking Powder
  • 1.5 tbsp Clarified Butter / Desi Ghee
  • 1/2 tsp Salt / Namak
  • 1/4 tsp Sugar / Chini
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya

Filling

  • 50 grams Potatoes / Aloo Boiled
  • 50 grams Cottage cheese / Paneer
  • 1/4 tsp Pepper Powder / Kali Mirch
  • 1/2 tsp Chili Flakes / Kuti Lal Mirch
  • 1/2 tsp Dried Fenugreek / Kasoori Methi
  • 1 tsp Dried Pomegranate seeds powder/anardana powder
  • 6 Pistachio / Pista chopped
  • 8 Raisins / Kishmish chopped
  • 2 Green Chillies / Hari Mirch chopped
  • 1/2 tsp Salt / Namak

Instructions

  • Grind dried pomegranate seeds (anardana) to a coarse powder and crush dried fenugreek leaves.
  • Take refined flour, ghee, salt, sugar, baking powder, carom seeds and coriander leaves and mix well
  • Add just enough water to make a medium soft dough, cover and let it rest for 1 hour.
  • Mash boiled potato and cottage cheese (paneer).
  • Add all the spices for filling in the potato and cottage cheese mixture and mix well.
  • Knead the dough and make medium sized balls from the dough.
  • Take a ball and roll a bit and stuff with 1 tbsp of potato mixture and close the ball.
  • Dust it with flour and roll to make a medium thick round or oval disc.
  • Apply few drops of water on the rolled kulcha and spread all over it.
  • Now stick the kulcha on a moderately hot griddle (tawa) with the wet side facing down (to the surface of the tawa/griddle, so that it sticks to it).
  • Cook for few seconds till light golden spot appears on the side.
  • Flip over and cook again till light brown spots start appearing.
  • Now drizzle 1 tsp of oil or butter and roast from both the sides for few seconds.
  • Serve hot with chhole or any rich gravy .

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Comments

  8. Sayantani says

    I once tried making these in oven. they tasted awesome but took such a long time to cook. now will try your method. very easy and such a delightful result.

    Reply

  9. Tammy@T's Daily Treasures says

    I wish I could come to your house every day for breakfast, lunch and dinner. I'm vegetarian and love Indian food but my family does not share my same culinary tastes. 🙂 Have a fabulous evening. Tammy

    Reply

  19. meena says

    awesome even i also get confused what is difference between kulcha and naan

    personally i think kulchas r more softer

    Reply

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