Amritsari Kulcha Recipe

Proof yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir and let sit 8–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until evenly distributed.

Make a well in the center of the dry ingredients. Add the yogurt, vegetable oil (or melted ghee), and the foamed yeast mixture. Mix with a spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. The dough should be soft but not sticky; add up to 1–2 tablespoons additional flour if overly sticky, or a splash of water if too dry.

Place the dough in a lightly oiled bowl, turn to coat, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 1–1.25 hours or until doubled in size.

After the first rise, gently deflate the dough and divide it into 8 equal portions (for medium-sized kulchas). Shape each portion into a ball, cover, and rest 15 minutes.

Prepare potatoes: if not already done, boil potatoes until fork-tender, peel and mash while still warm. Spread on a plate or bowl to cool slightly.

Heat 1 tablespoon oil in a skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent and just beginning to brown.

Add the green chilies and cook 30 seconds. Add the mashed potato, amchur, garam masala, red chili powder, chaat masala, and salt. Mix thoroughly to combine and cook 2–3 minutes so flavors meld. Remove from heat and fold in 2 tablespoons chopped cilantro. Taste and adjust salt or tang (add a pinch more amchur if needed). Let the filling cool to lukewarm.

Portion the filling into 8 equal balls (about 2–3 tablespoons each) and keep aside until ready to assemble.

Dust work surface lightly with flour. Take one dough ball and press into a 3–4 inch disk with your fingers.

Place one filling ball in the center. Gather the edges of the dough up over the filling and pinch to seal tightly, forming a stuffed ball. Pinch out any excess dough at the seam and roll briefly to smooth. Repeat for remaining pieces.

Flatten a stuffed ball gently with your palm, then roll carefully with a rolling pin into a 6–7 inch disc about 1/8–1/4 inch thick. Roll gently to avoid tearing; if a seam opens, reseal and re-roll.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Brush one side of the rolled kulcha lightly with water and place the wet side down on the skillet. Immediately brush the top (dry) side with about 1/2 teaspoon melted butter or ghee.

Cook 1.5–2 minutes until you see bubbles and light brown spots underneath. Flip and cook the other side 1–1.5 minutes, pressing gently with a spatula so it cooks evenly and develops brown spots. Add another 1/2 teaspoon butter/ghee on the cooked side after flipping.

If you prefer a tandoor finish: after initial skillet cook (both sides partially cooked), finish directly over an open flame with tongs for 15–30 seconds per side to char slightly, or place briefly under a very hot broiler for 30–60 seconds. Watch carefully to avoid burning.

When cooked through and golden with occasional charred spots, remove to a tray. Immediately brush generously with melted butter or ghee and sprinkle sesame seeds and the reserved chopped cilantro on top.

Repeat with remaining kulchas, adding more butter/ghee to the pan as needed. Keep cooked kulchas covered with a clean towel to keep warm and soft.

Serve hot with pickled onions, lemon wedges, and chole (Punjabi chickpea curry) or yogurt on the side.