Amritsari Chana Kulcha Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy.

In a large mixing bowl, combine the flour, salt, baking powder and baking soda. Mix well.

Add yogurt, ghee (2 tbs) and the foamy yeast mixture to the flour. Mix with a spoon until it starts to come together, then knead into a soft, slightly tacky dough (about 8–10 minutes by hand or 5–7 minutes in a stand mixer with hook). Add up to 2–3 tbs extra warm water if needed.

Lightly oil a bowl, place the dough inside, cover with a damp cloth or plastic wrap and let rise in a warm spot until doubled in size, about 1–1.5 hours.

Heat 1 tbs oil or ghee in a skillet over medium heat. Add cumin seeds and let them sizzle for 10–15 seconds.

Add grated cauliflower and sauté 2–3 minutes until moisture reduces slightly. Add mashed potatoes, turmeric, green chilies, amchur, garam masala, chopped cilantro and salt. Mix thoroughly and cook 2–3 minutes to combine flavors.

Taste and adjust salt or spices. Remove from heat and let the stuffing cool completely before using (important to avoid tearing dough).

Heat 2 tbs oil in a saucepan over medium heat. Add cumin seeds and let them sizzle briefly, then add the chopped onion. Sauté until translucent and light golden, about 6–8 minutes.

Add ginger-garlic paste and cook 1 minute until fragrant. Add tomato puree and cook 5–7 minutes, stirring occasionally, until the raw smell of tomato dissipates and oil begins to separate at the edges.

Stir in chana masala (or garam masala), coriander powder, turmeric, red chili powder and salt. Cook 1–2 minutes to toast the spices.

Add cooked chickpeas and 1/2 cup water. Simmer 8–10 minutes so chickpeas absorb the masala, mash a few chickpeas lightly with the back of a spoon for a slightly thickened gravy.

Finish with crushed kasuri methi and lemon juice. Adjust seasoning. Keep warm until serving.

Place julienned radish in a bowl with 1/4 tsp salt. Toss and let sit 10 minutes, then squeeze out any excess moisture.

Toss drained radish with red chili powder, crushed fennel (if using), vinegar (or lemon juice) and mustard oil. Mix well and let rest at least 10–15 minutes to develop flavors. This can be made ahead and refrigerated for up to 2 days.

Whisk the yogurt until smooth. Squeeze excess water from grated cucumber and fold into the yogurt.

Add roasted cumin powder, chaat masala, salt and chopped cilantro. Mix and refrigerate until ready to serve.

Punch down the risen dough and divide into 8 equal portions (for 8 kulchas). Roll each portion into a ball and let rest 5 minutes under a damp cloth.

On a lightly floured surface, roll a dough ball into a 4–5 inch circle. Place about 2–3 tbs of cooled aloo-gobhi stuffing in center. Bring edges up and pinch to seal, flatten sealed ball gently and carefully roll (gently, to avoid spillage) into a 6–7 inch disc about 0.25 inch thick.

Heat a heavy skillet or tava over medium-high heat. Add a little oil or butter to the pan. Place stuffed kulcha on skillet and cook 1–2 minutes until bubbles form and underside has brown spots. Brush top with ghee and flip; press gently with a spatula and cook another 1–2 minutes until both sides are golden and cooked through. Repeat with remaining dough, adding more oil as needed.

Alternatively, for a more authentic char, cook on a hot skillet and finish directly over a gas flame with tongs for a few seconds per side.

Warm the masala chickpeas and spoon a generous portion onto a plate. Place one hot aloo-gobhi kulcha beside or over the chickpeas.

Serve with a side of mooli pickle, a bowl of raita, a brush of ghee on the kulcha and garnish with chopped cilantro and lime wedges. Optionally serve additional plain yogurt or chutney on the side.