Amritsari Alloo Kulcha Without Yeast

Amritsari Kulcha.. the name itself fills the mouth with juices. But what is Amritsari Kulcha? What’s so special about it? Well, it has many special things. First of all, it is stuffed kulcha. Stuffed with potato filling. Secondly, it is extremely soft and light. Taste, of course, is awesome. Unlike Kulcha, Amritsari Kulcha is best served with yogurt and pickle. Though you can have veggies like Paneer Makhani or Matara (White Peas) with it, optional only Also, I tried making these Kulchas, few hours ahead, and was successful. Just half cook these kulchas in oven/skillet. Let them cool on wire rack and wrap in cling film. At the time of serving, apply butter and cook on a skillet until golden and crisp. Now if you are wondering that what is the difference between Amritsari Kulcha and Alloo Paratha, so here comes the answer. Though the filling is same in both the cases but the main difference lies in the type of bread. Kulcha is a leavened bread, that is, while kneading the dough some kind of leavening agents like baking powder or baking soda or both are used (though some people use yeast also). Whereas Paratha is unleavened bread. It is because of these leavening agents the dough will be very sticky initially. But don’t get perturbed, keep kneading and soon it will stop sticking. Then Kulchas are made from all-purpose flour whereas parathas from wheat flour. Thirdly, Kulchas are best made in oven or tandoor whereas Parathas are cooked on an iron griddle. Make sure you have enough cilantro with you before start making these kulchas. They give the looks which make the kulchas look very appetizing. So, let’s see the recipe for making Amritsari Kulchas…