Amritsari Kulcha Recipe

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) yogurt 1/2 cup (120ml) yogurt
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon oil 1 tablespoon oil
• Water (as needed) Water (as needed)
• For the filling: For the filling:
• 2 large potatoes, boiled and mashed 2 large potatoes, boiled and mashed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh coriander leaves, chopped (for garnish) Fresh coriander leaves, chopped (for garnish)
• For cooking: For cooking:
• Butter or ghee (clarified butter) Butter or ghee (clarified butter)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 43g, 3g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, yogurt, baking powder, salt, and oil. Mix well.
2. 2.
   Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the mashed potatoes, chopped onion, green chilies, cumin seeds, coriander powder, garam masala, and salt.
4. 4.
   Divide the dough into equal-sized balls and flatten each ball with your hands.
5. 5.
   Place a spoonful of the potato filling in the center of each flattened dough ball. Bring the edges together and seal the filling inside, shaping it into a ball again.
6. 6.
   Dust the stuffed dough ball with flour and roll it out gently into a thick disc.
7. 7.
   Heat a griddle or tawa over medium heat. Place the rolled kulcha on the hot griddle and cook until golden brown spots appear on one side.
8. 8.
   Flip the kulcha and cook the other side until golden brown as well. Apply butter or ghee on both sides while cooking.
9. 9.
   Repeat the process for the remaining dough balls.
10. 10.
    Garnish the cooked kulchas with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fully cooked and easily mashable. This will ensure a smooth and creamy filling.
• Cumin seeds — Toasting the cumin seeds in a dry pan before adding them to the filling will enhance their aroma and flavor.

Tips & Tricks

• For a spicier version, add more green chilies or a pinch of red chili powder to the filling.
• Brushing the cooked kulchas with melted butter or ghee before serving adds an extra layer of richness.
• Serve the Amritsari Kulcha with a side of tangy tamarind chutney or mint chutney for a burst of flavors.

Serving advice

Serve the hot and freshly cooked Amritsari Kulchas with a side of raita (yogurt dip) or pickle. They are perfect as a main course accompanied by a vegetable curry or can be enjoyed on their own as a snack.

Presentation advice

Arrange the golden-brown Amritsari Kulchas on a platter, garnished with fresh coriander leaves. Serve them with a small bowl of melted butter or ghee on the side for dipping.