Series Stud Stories - one ingredient, many identities Amritsari Kulcha

Amritsari Kulcha

Prep Time:

15 Minutes (+1 hour resting)

Cook Time:

20 Minutes

Ready In Time:

2 Hour (including resting time)

Serves:

4-5 Servings

Level:

Intermediate

About the Recipe

Amritsari Kulcha is a popular Punjabi street-style bread known for its crisp exterior and soft, flavorful potato stuffing inside. Traditionally cooked in a tandoor and generously brushed with butter, this kulcha pairs perfectly with chole, yogurt, or pickle. Its flaky texture and aromatic filling make it a comforting and satisfying meal enjoyed across India.

Ingredients

Dough

4 cups whole wheat flour (800g)
6 tsp ghee
1½ tsp baking powder
1 tsp baking soda
2 tsp sugar
½ cup curd
½ cup + a few tbsp water (adjust as needed)
1 tsp oil (for resting)
Salt to taste

Filling

2 medium boiled potatoes (mashed)
1 tsp cumin seeds
1 tsp coriander powder
1 inch ginger (finely chopped)
1–2 green chilies (chopped)
1½ tbsp fresh coriander (chopped)
Salt to taste

preparation

Step 1:Prepare the dough

Combine all dry ingredients in a bowl and mix well.
Add ghee and curd, then gradually add water to form a soft dough.
Knead until smooth and pliable.
Lightly grease, cover, and let the dough rest for about 1 hour.

Step 2: Prepare the Stuffing

In a bowl, combine mashed potatoes with spices, herbs, and seasonings.
Mix thoroughly until well blended.
Keep the stuffing ready for filling.

Step 3: Stuff, Roll & Cook

Divide the dough into equal portions.
Fill each portion with prepared stuffing and seal properly.
Roll gently into oval-shaped kulchas.
Cook on a hot tawa until golden brown spots appear on both sides.
Brush generously with butter and serve hot.