Introduction
Amritsari Kulcha is a stuffed, leavened flatbread from Punjab, famous for its crispy exterior and spicy, tangy stuffing. Typically served with chole (chickpeas) and a dollop of butter, this street-style favorite is a soul-satisfying treat.
- Preparing the Dough
Ingredients:
- 2 cups all-purpose flour (maida)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup yogurt
- Water (as needed for kneading)
- 2 tablespoons oil
- Butter (for serving)
Instructions:
- In a large bowl, mix flour, salt, sugar, baking powder, and baking soda.
- Add yogurt and knead into a soft dough, adding water as needed.
- Apply a little oil, cover, and let it rest for 2 hours.
- Preparing the Potato Stuffing
Ingredients:
- 2 medium potatoes (boiled and mashed)
- 1 green chili (finely chopped)
- 1 tablespoon coriander leaves (chopped)
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon amchur (dry mango powder)
- 1/2 teaspoon red chili powder
- Salt to taste
Instructions:
- Mix all stuffing ingredients in a bowl.
- Divide into small portions for easy filling.
- Making the Kulchas
Instructions:
- Divide the rested dough into equal balls.
- Roll out slightly, place a portion of the stuffing in the center, and seal well.
- Roll out gently to a thick circle.
- Cook on a hot tawa/griddle until golden spots appear, brushing with butter.
- Alternatively, bake in a preheated oven at 220°C (428°F) for 8–10 minutes.
- Pro Tips for Perfect Kulchas
- Rest the Dough: Proper resting gives soft, fluffy kulchas.
- Stuffing: Ensure the filling is dry to avoid breaking.
- Butter Finish: Always brush hot kulchas generously with butter for authentic flavor.
- Serving Suggestions
- Serve hot with Amritsari Chole, sliced onions, and mango pickle.
- Enjoy with a tall glass of lassi for a complete Punjabi meal.
- Fun Fact
Amritsar is not just famous for the Golden Temple but also for its hearty street food, with kulchas holding legendary status among locals and tourists alike!