Amritsari Kulcha

Amritsari Kulcha is an authentic North Indian recipe. Traditional kulchas are prepared in the Indian clay oven (tandoor), in this recipe we cook it on a tawa and still get the tandoor like texture. It is a stuffed bread which pairs up perfectly with Amritsari Chole.

Tip: I have used whole wheat flour and all-purpose flour in equal ratio for this recipe. You can also try with only either whole wheat flour or all-purpose flour. It’ll be delicious in every way. 

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 kulchas.


  1. For Stuffing –
    1. Boiled Potato – 2 medium
    2. Onion – 1 small (finely chopped)
    3. Green Chili – 1 (finely chopped)
    4. Ginger – 1/2 inch (grated)
    5. Cumin Powder – 1/2 tsp
    6. Pomegranate Powder (Anardana Powder) – 1/2 tsp
    7. Coriander Powder – 1 tsp
    8. Red Chilli Powder – 1/2 tsp
    9. Dry Mango Powder (Amchur) – 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 – 3/4 cup
    2. All-Purpose Flour – 3/4 cup
    3. Curd (Plain Yogurt) – 2 tbsp
    4. Oil – 2 tbsp
    5. Milk – 4 tbsp
    6. Sugar – 1/2 tsp
    7. Baking Powder – 1/2 tsp
    8. Warm Water to knead the dough
    9. Salt to taste.
  3. Black Cumin Seeds to sprinkle on top
  4. Coriander Leaves to sprinkle on top
  5. Butter, White Makhan (Whipped 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, all-purpose flour, curd, milk, oil, baking powder, sugar & salt. Gently mix to get the crumbly texture. Add warm water in portions to knead a soft smooth dough, grease it with some oil and cover it with a damp cloth. Keep aside for at least 2 hours
  2. To prepare the stuffing. Take a mixing bowl and add boiled potatoes, mash them nicely. Add onions, green chili, coriander leaves, ginger, pomegranate powder, coriander powder, cumin powder, red chili powder, dry mango powder, garam masala powder and salt. Mix well and keep aside the stuffing
  3. After 2 hours knead the dough again and divide it into 4 equal size balls
  4. Take a ball and dust it, start rolling it with a rolling-pin to make around 4-5 inches circle. Spread about 2 tbsp stuffing in the centre and bring the edges together to make a round stuffed ball. Dust it and flatten a little with your finger tips. Sprinkle some black cumin seeds and coriander leaves, roll it again to make an oval or round kulcha. Flip and spread some water (on the plain side, it’ll help the kulcha to stick to the tawa)
  5. Meanwhile heat the tawa (do not use a non-stick pan as the kulcha will not stick). When tawa is hot, place the kulcha on the tawa from the wet side (black cumin seeds side stays on the top)
  6. Wait until bubbles start to appear then flip the tawa and cook the kulcha directly over the flame. When the brown-black spots start to appear all over the kulcha then take it off the flame and remove it with the help of a spatula
  7. Top it with some makhan, ghee or butter and enjoy with your favorite curry.



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