Amritsari Stuffed Kulcha Recipe: Soft, Fluffy Bread with Spicy Potato Filling
2 hours 30 minutes
1182 reads
About Amritsari Stuffed Kulcha Recipe: Soft, Fluffy Bread with Spicy Potato Filling
Indulge in the authentic flavors of Amritsar with this irresistible Amritsari Stuffed Kulcha recipe. These soft, fluffy bread pockets are generously filled with a fragrant and spicy potato mixture, creating a culinary masterpiece from the heart of Punjab.Traditionally served with chole (chickpea curry) or dal makhani (black lentil curry), this kulcha is a versatile delight perfect for any meal. The warm, comforting aroma and delightful texture will transport you straight to the bustling streets of Amritsar.Learn to make this iconic North Indian bread at home with our easy-to-follow recipe. Get ready for a taste sensation that's sure to become a family favorite!
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Recipe Time & More
Prep2 hours
Cook30 minutes
Total2 hours 30 minutes
Ingredients
For the Dough
- 2 cup All-Purpose Flour can substitute with bread flour for a chewier texture., maida
- 1 tsp Sugar
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 1/2 tsp Salt
- 1/4 cup Yogurt curd, use thick, fresh yogurt for best results.
- 2 tbsp Oil vegetable oil or ghee works well.
- 3/4 - 1 cup Water add gradually, as needed, pliable dough., to achieve a soft
For the Potato Filling
- 2 medium Potatoes boiled, and mashed., peeled
- 1 Chili finely chopped., green
- 1/2 tsp Chili Powder red
- 1/4 tsp Garam Masala
- 1 inch Ginger grated.
- 1/4 tsp Mango Powder amchur, dry
- 1/4 tsp Carom Seeds ajwain
- 2 tbsp Coriander finely chopped.
- 1 medium Onion finely chopped.
- 1 1/2 tsp Salt to taste.
- 2 tbsp Oil for the filling
For Garnishing
- 2 tbsp Nigella Seeds kalonji
- 3 tbsp Coriander finely chopped.
- 2 tbsp Butter melted, for brushing.
Instructions
Prepare the Dough
- Combine all-purpose flour, sugar, baking powder, baking soda, salt, yogurt, and oil in a large bowl. Gradually add water while kneading until a soft, pliable dough forms. Knead for 10-12 minutes. Cover the dough with a damp cloth and let it rest in a warm place for at least 2 hours.
Prepare the Potato Filling
- Heat oil in a pan. Add onions and saute until golden brown. Then add green chilies, ginger, and saute for a minute. Add mashed potatoes, red chili powder, garam masala, dry mango powder, carom seeds, coriander, and salt. Mix well and cook for 5-7 minutes until heated through.
Assemble and Shape the Kulchas
- Divide the rested dough into equal-sized balls. Roll each ball into a circle. Place a spoonful of potato filling in the center of each circle. Bring the edges of the dough together to seal the filling completely, forming a ball.
Roll and Cook the Kulchas
- Lightly dust a clean surface with flour and gently flatten each ball into a thick disc. Sprinkle kalonji seeds and chopped coriander leaves on top. Heat a flat griddle or tawa over medium heat.
Cook the Kulchas
- Place the kulchas on the hot griddle and cook for 2-3 minutes on each side, or until they are golden brown and cooked through. Brush the cooked kulchas with melted butter.
Serve
- Serve the Amritsari Stuffed Kulchas hot with chole, dal makhani, or raita (yogurt dip).
Recipe Notes
Expert Tips for Perfect Amritsari Stuffed Kulchas
- For extra fluffy kulchas, let the dough rest for at least 3 hours. The longer rest time allows for better gluten development.
- Don't overcrowd the griddle when cooking the kulchas. Cook them in batches to ensure even browning.
- If the dough is too sticky, add a little more flour, a tablespoon at a time. If it's too dry, add a teaspoon of water at a time.
- Experiment with the potato filling! Add other spices or vegetables to customize the filling to your liking. Peas, carrots, or even paneer (Indian cheese) would be delicious additions.
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Recipe Nutrition
Calories: 144kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 1140mgFiber: 1gSugar: 2g
kritika vijay
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This looks amazing! Thanks for sharing.
Looks so incredible! Thank you for sharing.
This looks delightful! Thanks for the recipe.
What a delightful recipe! Thanks for sharing.