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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: anjanaskc

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 .