Amritsari Kulcha is an authentic North Indian recipe. It is a stuffed bread prepared in the Indian clay oven (tandoor) and it pairs up just perfect with Amritsari Chole. In this recipe we will cook it on a tawa and get the tandoor like texture.

Traditional kulchas are prepared with all-purpose flour (maida), in this recipe we have switched it with whole wheat flour. Recipe is similar to Plain Kulcha, just that we stuff it with potatoes and onions this time.

You can prepare a stuffing of your choice as well, like with only potatoes, only onions or even with paneer (Indian cottage cheese).

Also try: Plain Kulcha, Missi Roti, Laccha Paratha or Tandoori Roti.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 2 hours 15 mins, Cooking – 15 mins, Total – 2.5 hours

Servings: 2-3 (makes 6 small kulchas)

Ingredients:

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

PS: 1 Cup = 250 ML

How to make Amritsati Kulcha:

1. Take a bowl. Add wheat flour, curd, baking powder, sugar, oil, milk and salt. Mix
2. Start kneading by adding warm water in portions and make a soft smooth dough
3. Cover the dough with damp cloth and keep aside for 2-3 hours
4. Meanwhile prepare the stuffing. Take boiled potatoes in a mixing bowl, mash them
5. Add finely chopped onions, green chilli, ginger and coriander leaves. Mix
6. Add cumin powder, coriander powder, anardana powder, chaat masala powder, red chilli powder, garam masala powder and salt. Mix well and keep aside the stuffing
7. After 2-3 hours knead the dough again. Dust it if required. Make 6 equal balls
8. Take a ball and dust it with wheat flour. Start rolling it with a rolling-pin and make around 3-4 inches circle. Place a spoon full of stuffing in the center
9. Bring the edges together and make a round stuffed ball. Sprinkle some black cumin seeds and coriander leaves (images below for your reference)
10. Flat it by pressing with your fingers, and then roll it again with a rolling-pin (or you can even skip the rolling pin and use your fingers to flat it till you get the desired shape and thickness)
11. Flip over (the plain side) and spread 1-2 tsp of water (it’ll help the kulcha to stick to the tawa)
12. Meanwhile heat the tawa (do not use a non stick pan as kulcha will not stick)
13. When tawa is hot. Place the kulcha with your hand on it from the plain side (you  can refer to the images at the bottom of the recipe of Plain Kulcha)
14. Wait till the bubbles start to appear and then flip the entire tawa and place it directly over the flame with 2-3 inches gap (to get the tandoor style texture, also the kulcha will remain sticked to the tawa)
15. When the brown spots start to appear take it off the flame. Remove the kulcha from the tawa with help of a spatula
16. Top it with ghee or butter and enjoy with Amritsari Chole.