Dish

Amritsari kulcha

Amritsari kulcha is made with flour, water, yeast, and salt. The dough is kneaded until it is smooth and then left to rise. The risen dough is then stuffed with a mixture of spiced potatoes and onions and then rolled out into a flatbread. Amritsari kulcha is then cooked in a tandoor oven until it is golden brown and crispy. It is usually served hot with a side of chana masala.

Asian cuisine› Indian cuisine

Bread› Flatbread

Origins and history

Amritsari kulcha originated in Amritsar, Punjab, India, and is now a popular street food throughout India.

Dietary considerations

Amritsari kulcha is vegetarian and can be made vegan by omitting the ghee. It is also dairy-free if made without yogurt.

Variations

Amritsari kulcha can be stuffed with different fillings, such as paneer or cauliflower. It can also be flavored with herbs or spices to add more flavor.

Presentation and garnishing

Amritsari kulcha can be presented in wedges or squares, and garnished with fresh herbs or spices.

Tips & Tricks

To get a crispy crust, be sure to cook the kulcha in a hot tandoor oven. Also, be sure to brush the dough with ghee before cooking to add more flavor.

Side-dishes

Amritsari kulcha is usually served with a side of chana masala, but it can also be served with a cooling raita or yogurt dip.

Drink pairings

Amritsari kulcha pairs well with a sweet lassi or a cold beer.

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