Name: Amritsari Kulcha {Stuffed Kulcha}
Prep time: 15 min
Cook time: 25 min
Total time: 85 min
Ingredients: 250 gms refined flour; 150 gms thick curd; 2 tbsp ghee; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp sugar; salt to taste; 3/4 cup warm milk (or warm water); 3 - 4 medium potatoes (boiled, cooled); 1 onion (finely chopped); 2 tsp coriander leaves (finely chopped); 1 tsp ground coriander ((powder)); 1 tsp red chilli powder ((or as per taste)); 1/2 tsp cumin powder; 1 tsp lemon juice; salt to taste

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Make this traditional stuffed kulcha with chole masala. These are rich and stuffed Indian flatbreads that are native to Punjab (North India). The name says all “Amritsari Kulcha”

This kulcha is delicious and divinely combines with chole masala. You can make regular chole masala, or Amritsari chole masala or Pindi chole. If you are a frequent visitor to my blog and like my other recipes, then you must have noticed that I’m a great fan of North Indian Food. This stuffed Amritsari kulcha is another great recipe from my North Indian Kitchen.

What is Kulcha?

Kulcha is a kind of soft Indian flatbread that is mildly leavened. This is made with fermented flour dough. For fermentation or leavening, you may use yeast. However, this recipe doesn’t contain yeast. Hence a no yeast instant kulcha recipe.

This is an authentic North Indian recipe. Amritsari kulcha is generally stuffed with spiced potatoes and cottage cheese. However, you can also make plain butter kulcha without any stuffing. It tastes a little similar to naan. And also soft like it.

Is Kulcha is same to Naan?

I was also trying to understand the difference between naan and kulcha. but I realized, both are almost the same with a little to no difference. Normally yeast is used as a leavening agent in naan whereas in kulcha the same work is done with baking powder and baking soda. Otherwise, both are almost the same.

For example, if you are looking for yeast free naan, you have to follow the same leavening agent as we are going to use in this recipe. So for me it’s almost same.

Some say naan is made with refined flour and kulcha is made with half refined and half wheat flour. However, you can use refined flour for both recipes or half for both the bread types. Doesn’t make any difference.

What goes best with kulcha?

Kulcha is best paired with chole. In North India, particularly in Delhi and Uttar Pradesh, this is chole kulcha is one of the best street food. Here chole is not chickpeas, but the white peas. Also, the kulche is plain kulche. I’m going to publish that soon.

For Amritsari kulcha, chole masala goes the best. However, you can also serve this with any other gravies like mushroom tikka masala, paneer tikka masala, or any of your choice.

How to make Stuffed Amritsari Kulcha from Scratch?

Ingredients for Amritsari Kulcha or stuffed kulcha naan:

Flour : Normally refined flour (maida). but you can take half wheat + half refined flour

Yogurt/ curd: take thick curd/ hung curd. this will help in leavening as well will make the kulcha soft n fluffy.

Baking powder + Baking Soda

Method of Preparation:

Let’s divide the whole process into 3 steps.

I. Prepare the dough:

In a large mixing bowl add flour, sugar, salt, yogurt, ghee. mix it till crumbles. Then add warm milk slowly and gradually making a tight dough. Knead it well for 10 minutes. Cover the dough with a moist cloth. Let it rest for 45 minutes – 1 hr.

II. Prepare potato stuffing:

In a mixing bowl take mashed potatoes, all ground spices, lemon juice. Mix all ingredients well. Make sure there are no larger pieces left in mashed potatoes. you can also add finely chopped onion, green chilies.

III. Stuff, roll and roast:

After 45 mins, remove the cloth and divide the dough into equal sized balls. Roll the dough balls to flatten it slightly. You can also flatten it with greased hands.

Now place 1 tbsp stuffing on the flattened piece and seal from all ends. Make a smooth ball. Now roll it lightly to oval or round shape. If required dust little flour in this process.

Apply water on the plain side of kulcha and place that part on griddle or tava. So that it will stick to the pan. Then when you see it starts to puff, flip the griddle so that the kulcha will come in direct flame. This will give the feel of being cooked in the tandoor (fire clay). Cook all sides equally by rotating the grill. Once it’s done (as in picture) apply ghee or butter on top.

And your delicious soft kulcha is ready.

Tips for Best Results

Knead the dough for good 10 minutes and let it sit for minimum 45 minutes to 1 hr so that it will get time for leavening.

Don’t use oil while rolling out the pin. Otherwise it won’t stick to the pan even after you brush the layer with water. Rather you can dust it with little flour to avoid sticking at rolling board.

Use regular tawa for this bread recipe. Otherwise in nonstick pan or griddle it won’t stick to the pan. Well, in such case in place of inverting the pan, you may have to use the tong and roast under direct fire till cooked.

Don’t make very heavy and thick kulchas as while inverting it may fall down because of heavy weight.

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