Amritsari Kulcha

Amritsari Kulcha is an authentic North Indian recipe, it is a stuffed bread which pairs up just perfect with Amritsari Chole. Traditional kulchas are prepared with all-purpose flour and prepared in the Indian clay oven (tandoor), in this recipe we cook it on a tawa to get the tandoor like texture and switched all-purpose flour with whole wheat flour.

Also try: Whole Wheat Naan, Missi Roti, Laccha Paratha or Tandoori Roti.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 2 hours 30 mins, Cooking – 15 mins, Total – 2 hours 45 mins.

Servings: makes 4 medium or 6 small kulchas.


  1. For Stuffing –
    1. Boiled Potato – 2 medium
    2. Onion – 1 medium (finely chopped)
    3. Green Chilli – 2 (finely chopped)
    4. Ginger – 1/2 inch (grated)
    5. Cumin Seeds – 1 tsp
    6. Coriander Seeds – 1 tsp
    7. Fennel Seeds – 1 tsp
    8. Pomegranate Powder (Anardana Powder) – 1/2 tsp
    9. Red Chilli Powder – 1/2 tsp
    10. Garam Masala Powder – 1/2 tsp
    11. Coriander Leaves – 2 tbsp (finely chopped)
    12. Salt to taste
  2. For Dough –
    1. Whole Wheat Flour – 1.5 cups
    2. Curd (Plain Yogurt) – 2 tbsp
    3. Oil – 2 tbsp
    4. Milk – 4 tbsp
    5. Sugar – 1/2 tsp
    6. Baking Powder – 1/2 tsp
    7. Black Cumin Seeds to sprinkle on top
    8. Coriander Leaves to sprinkle on top
    9. Warm Water to knead the dough
    10. Salt to taste
  3. Butter or Ghee (Clarified butter) to spread on top.

PS: 1 Cup = 250 ML.

How to make Amritsati Kulcha:

  1. Take a mixing bowl and add wheat flour, curd, milk, oil, baking powder, sugar & salt. Mix gently to get the crumbly texture. Add warm water in portions to knead a soft smooth dough, cover it with a damp cloth and keep aside for 2 hours
  2. Meanwhile prepare the stuffing. Heat a pan and add cumin seeds, coriander seeds & fennel seeds. Dry roast until fragrant, let them cool down then add to a mortar-pestle and crush to make a coarse powder. Keep aside
  3. Take a mixing bowl and add boiled potatoes, mash them nicely. Add prepared powder, onions, green chilli, ginger, coriander leaves, pomegranate powder, red chilli powder, garam masala powder and salt. Mix well and keep aside the stuffing
  4. After 2 hours knead the dough a bit and divide it into 4 or 6 equal size balls
  5. Take a ball and dust it, start rolling it with a rolling-pin to make around 3 inches circle. Place some stuffing in the centre and bring the edges together to make a round stuffed ball. Roll it again to make an oval or round kulcha
  6. Sprinkle some black cumin seeds and coriander leaves, gently roll a little bit again so that they stick to the kulcha
  7. Flip and spread some water (on the plain side, it’ll help the kulcha to stick to the tawa)
  8. Meanwhile heat the tawa (do not use a non stick pan as kulcha will not stick)
  9. When tawa is hot, place the kulcha on the tawa from the wet or plain side (black cumin seeds side stays on the top)
  10. Wait until bubbles start to appear then flip the tawa and cook kulcha directly over the flame with a few inches of gap
  11. When brown spots start to appear take it off the flame and remove the kulcha with the help of a spatula
  12. Top it with some ghee or butter and enjoy with Amritsari Chole.



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