Amritsari Kulcha Recipe

activate-yeast

In a small bowl, combine warm water (3 tbs), warm milk (3 tbs), sugar (1 tsp) and active dry yeast (1 tsp). Stir and let sit 8–10 minutes until foamy.

In a large mixing bowl, whisk together all-purpose flour (3 cups), salt (1 tsp), baking powder (1 tsp) and baking soda (1 tsp).

Make a well in the center of the flour. Add yogurt (1 cup), oil (2 tbs), melted ghee/butter (1 tbs) and the foamy yeast mixture. Mix with a spoon until it starts to come together.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If the dough is sticky, add up to 2 tbs more flour in small increments.

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

Punch down the dough gently and divide into 8 equal portions (for medium kulchas). Shape into balls, brush lightly with melted ghee (1 tbs) and cover; let rest 15 minutes before rolling.

While the dough is rising, prepare the potato stuffing. Heat 1 tbs oil in a skillet over medium heat. Add finely chopped onion (1 small) and sauté 2–3 minutes until soft and translucent.

Add green chilies (2 pcs) and sauté 30 seconds. Mash boiled peeled potatoes (3 cups) roughly with a fork or potato masher and add to the skillet. Mix well.

Add cumin powder (1/2 tsp), red chili powder (1/2 tsp), garam masala (1 tsp), amchur (1 tsp), crushed kasuri methi (1 tsp) and salt (1 tsp). Stir and cook 2–3 minutes so the spices bloom and the mixture is relatively dry.

Taste and adjust salt or amchur. Remove from heat and fold in chopped cilantro (3 tbs). Let the mixture cool to room temperature before stuffing (important so dough doesn't get soggy).

Divide the cooled potato mixture into 8 equal portions and shape each into a small disc for easier stuffing.

Preheat a cast-iron skillet or tawa over medium-high heat. If you have a tandoor or oven, preheat to highest setting with a baking stone for finishing (optional). Keep melted butter/ghee (remaining ~3 tbs) ready for brushing.

Take one rested dough ball and flatten slightly. On a lightly floured surface, roll into a 4–5 inch disc. Place one potato stuffing disc in the center, gather the edges of the dough to seal over the filling and pinch tightly so there are no gaps.

Flip the sealed ball seam-side down and gently press and roll carefully into a 6–7 inch round kulcha. Use light strokes and check that the stuffing stays enclosed. Dust with a little flour as needed to prevent sticking.

Place the rolled kulcha onto the hot skillet and cook 1–2 minutes until underside has brown spots. Brush the top with a little melted butter/ghee and flip.

Cook the second side 1–2 minutes, pressing lightly with a spatula so it cooks through. If the kulcha puffs significantly, press gently to help it cook evenly. Both sides should have golden-brown spots and small blistering.

Optional tandoor/oven finish: If you want the classic char and higher heat, after initial skillet sear place the kulcha immediately on the preheated baking stone or under the broiler for 1–2 minutes until charred in spots. Watch closely to avoid burning.

Transfer cooked kulcha to a plate and brush generously with melted butter/ghee. Sprinkle some chopped cilantro (2 tbs) on top and repeat with remaining dough and stuffing portions.

Serve hot brushed kulchas immediately with yogurt, pickled mango or chutney and sliced or bhuna onions. Kulchas are best eaten fresh and warm.

Leftover kulchas can be reheated on a skillet over low heat, brushed with a little butter before serving.