A leavened flatbread from Punjab, often stuffed with spiced potato, onion, or paneer filling. Amritsari Kulcha from Amritsar is the most famous variety, baked in a tandoor and served with chole.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, yogurt, baking powder, salt, sugar, and oil into a soft dough. Rest for 2 hours.
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2
Prepare filling: mash potatoes with onions, green chilies, coriander, and spices.
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3
Divide dough into balls. Roll out, place filling, seal, and roll again gently.
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4
Slap onto the inner wall of a hot tandoor or cook on a hot tawa with butter.
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5
Serve hot with chole, pickle, and onion rings.
Did You Know?
Amritsari Kulcha is so famous that food lovers travel specifically to Amritsar for the kulcha-chole combination served at famous old shops.
Chef's Notes
Equipment Tips
- tandoor or tawa
- rolling pin
The Story Behind Kulcha
Kulcha has roots in Central Asian and Persian bread traditions. The Amritsari stuffed kulcha is a more recent Punjabi innovation that has become iconic.
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