Amritsari Kulcha Recipe
Soft and crisp bread stuffed with potatoes and spices, served with chickpeas and pickles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Serving
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, mix all-purpose flour, yogurt, baking powder, and salt. Gradually add water and knead to form a soft dough. Add oil and knead again. Cover and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a bowl, combine the mashed potatoes, chopped onions, green chilies, coriander leaves, cumin seeds, garam masala, and salt. Mix well and set aside.
Cooking
- 3
Stuff and Cook the Kulchas
Divide the dough into equal portions. Take one portion, flatten it, and place a spoonful of the potato filling in the center. Fold the edges to seal and roll it out gently to form a circle. Heat a skillet over medium heat and cook the kulcha for 2-3 minutes on each side until golden brown. Optionally, brush with butter or ghee.
Serving
- 4
Serve
Serve the hot Amritsari Kulchas with cooked chickpeas and pickles on the side.
