Authentic Amritsari Kulcha Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir gently and let sit 8–10 minutes until foamy.

In a large mixing bowl, whisk together flour, salt and baking powder. Make a well in center.

Add the foamy yeast, warm milk, yogurt and vegetable oil to the flour. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Dough should be soft but not sticky; add up to 1 tbsp flour or water as needed.

Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Punch down the dough and divide into 8 equal portions (for large kulchas) or 10–12 for smaller. Roll each into a ball, cover and rest 15 minutes before filling.

Heat 1 tbsp oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes. Remove two tablespoons of the sautéed onion and set aside for stuffing texture (optional).

Add green chilies to the pan and cook 30 seconds. Add the boiled and mashed potatoes to the skillet and mix well.

Stir in amchur powder, garam masala, cumin powder, red chili powder and salt. Cook the mixture 3–4 minutes, stirring so the spices bloom and the mixture is heated through. Taste and adjust salt or spice level.

Fold in chopped cilantro and the reserved sautéed onion. Remove from heat and let the stuffing cool to warm (not hot) before filling dough to avoid tearing.

Divide the potato mixture into the same number of portions as dough balls (about 8). Roll each portion into a ball roughly the size of a golf ball and flatten slightly.

Take one rested dough ball and roll slightly with a rolling pin to flatten into a 3–4 inch disc. Place one potato ball in center.

Gather dough edges around the filling and pinch to seal completely, forming a smooth ball. Ensure there are no gaps.

Gently press sealed ball and roll out carefully into a 6–7 inch disc (kulcha). Use light flour and gentle rolling to avoid tearing and pushing out filling.

If using a tandoor or oven: Preheat tandoor/oven to 500°F (or highest setting) with a pizza stone or inverted baking sheet inside. Place kulcha on the hot surface and cook 2–4 minutes until puffed and charred spots appear; flip and cook another 1–2 minutes. Brush with melted butter immediately after removing.

If using a cast-iron skillet or griddle: Heat skillet over medium-high. Place rolled kulcha on hot skillet, cook 1–2 minutes until bubbles form and underside has brown spots. Flip and cook another 1–2 minutes, pressing gently with a spatula to encourage even contact. For a slightly charred finish, directly hold the kulcha over an open flame with tongs for a few seconds, then brush with melted butter.

Repeat with remaining dough and stuffing. Sprinkle black sesame seeds on top before brushing with butter if desired. Keep finished kulchas covered in a clean cloth to stay warm and soft.

Heat 2 tbs oil in a saucepan over medium heat. Add chopped onion and sauté until golden brown, 7–8 minutes.

Add ginger-garlic paste and cook 1 minute until fragrant. Add tomato puree and cook 4–5 minutes until oil separates slightly.

Stir in chana masala powder, turmeric and red chili powder. Cook spices with the tomato-onion base 1–2 minutes.

Add chickpeas and 1 cup water. Stir, bring to a simmer and cook 10–12 minutes so flavors meld and sauce thickens. Mash a few chickpeas with the back of a spoon for creaminess if desired.

Season with salt and finish with chopped cilantro. Adjust consistency with additional water if too thick.

Combine mint leaves, cilantro leaves, green chili, lemon juice, salt and 2 tbs water in a blender or food processor. Blitz to a smooth paste, adding a little more water if needed to achieve a spoonable consistency.

Taste and adjust salt or lemon as needed. Transfer to a bowl and refrigerate until serving.

Place warm butter-brushed kulchas on a platter. Serve with a bowl of hot chana masala, a small bowl of mint chutney, sliced red onions and lemon wedges on the side.

Optionally, dot extra butter over kulchas at the table and sprinkle chopped cilantro. Encourage diners to tear kulcha and scoop chana masala or enjoy with chutney and onions.