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Amritsari Kulcha

Sabrina Yasmin
120 minutes
Prep Time
20 minutes
Cook Time
5 People
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ABOUT Amritsari Kulcha RECIPE

Kulcha is a kind of leavening flatbread or naan. It is made of all purpose flour and some leavening agent like yeast. Amritsari kulchas are very famous and popular which originates from the city Amritsar in Punjab. I made this kulcha with half maida and half wheat flour.

Recipe Tags

  • Veg
  • Medium
  • Indian
  • Pan fry
  • Main Dish

Ingredients Serving: 5

  1. All purpose flour 2 cups
  2. Whole wheat flour 2 cups
  3. Salt 1 tsp
  4. Cooking oil 2 tablespoon
  5. Sugar 2 tablespoon
  6. Warm water 1 cup
  7. More Warm water to make the dough
  8. For stuffing
  9. Medium sized boiled potatoes 3
  10. Mango powder 1 teaspoon
  11. Red chilli flakes 2 teaspoon
  12. Black salt 1/2 teaspoon
  13. Chopped coriander leaves 2 tablespoon
  14. Salt to taste
  15. For garnish
  16. Chopped coriander leaves 3 tablespoon
  17. Dry fenugreek leaves or kasuri methi 2 tablespoon
  18. Crushed pomegranate seeds 1 teaspoon
  19. Butter or ghee as required


  1. In a mixing bowl add wheat flour , all purpose flour and salt. Mix well.
  2. Take 1 cup of warm water in a cup. Add yeast and salt and mix.
  3. When the mixture becomes foamy add 2 tablespoon of oil.
  4. Mix and pour this yeast mixture to the flour mixture.
  5. Mix well to incorporate the yeast mixture.
  6. Knead this to a soft dough by adding 1/2 cup of warm water gradually.
  7. Cover the dough and keep in a warm place for about an hour.
  8. In the meantime make the stuffing
  9. Take 3 boiled potatoes. Mash and add the spices like red chilli flakes, chopped coriander leaves, mango powder, black salt and salt.
  10. Mix well and make 10 small balls.
  11. Now take out the dough. It has doubled in size now.
  12. Knead the dough again for 5 minutes.
  13. Divide the dough into 10 equal portions. Make small balls with the help of your palm.
  14. Dust a clean counter top with all purpose flour take a ball, flatten a little bit.
  15. Put a potato ball in the centre of the patty.
  16. Hold the patty in your hand, press the potato ball inside the patty and seal the edges to make a crack proof ball.
  17. Make all the patties like this.
  18. Take one patty and roll with a rolling pin to a medium sized thick chapati.
  19. Take chopped coriander leaves, kasuri methi and crushed pomegranate seeds in a plate.
  20. Spread some chopped herbs and pomegranate seeds over the chapati. Roll again to fix them in the surface of the chapati.
  21. Make all the kulcha like this.
  22. Heat a griddle or tawa in high flame. Wet the back side of the kulcha with little water and place it in hot griddle.
  23. Cover the kulcha with a lid.
  24. After 3-4 minutes, remove the lid . The kulcha will puff up in this stage.
  25. Add little butter and flip the kulcha .Cook for more 2-3 minutes.
  26. Remove from the griddle. Add little more butter if you like.
  27. Serve hot with any side dish like chole, mutton korma or simply with yoghurt.

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Neema Bhardwaj
Neema Bhardwaj   Aug-27-2018

Nice one.

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