Amritsari Kulcha
Soft, pillowy Indian bread stuffed with spiced potato and onion filling, originating from Amritsar. Baked in a tandoor or oven until golden and topped with butter and nigella seeds.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 11g
Ingredients
- 2.5 cups all-purpose flour
- ½ cup plain yogurt
- ½ cup warm water
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon baking powder
- 2 tablespoons ghee
- 2 whole medium potatoes
- 1 medium onion, finely chopped
- 1 whole green chili, minced
- ½ teaspoon ginger-garlic paste
- ½ teaspoon dry mango powder (amchur)
- ½ teaspoon cumin seeds
- ¼ teaspoon salt
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons ghee
- 1 teaspoon nigella seeds (kalonji)
- ¼ teaspoon coarse salt
Instructions
- 1
Boil potatoes until tender, peel, and mash coarsely.
- 2
Heat 1 tablespoon ghee in a pan. Add cumin seeds and let them crackle.
- 3
Add chopped onions and cook until golden brown, about 3 minutes.
- 4
Add green chili and ginger-garlic paste, cook for 1 minute.
- 5
Mix in mashed potatoes, amchur powder, salt, and coriander. Stir well and cool completely.
- 6
In a large bowl, combine flour, salt, sugar, and baking powder.
- 7
Add yogurt and ghee, then gradually add warm water while mixing until a soft dough forms.
- 8
Knead for 5-7 minutes until smooth and elastic. Cover with damp cloth for 30 minutes.
- 9
Divide dough into 4 equal portions. Roll each into a ball.
- 10
Flatten one ball, place 3 tablespoons filling in center, gather edges, and seal.
- 11
Flatten gently into a 5-inch disc. Repeat with remaining dough.
- 12
Preheat oven to 450°F (230°C). Place kulchas on a baking sheet lined with parchment.
- 13
Brush with ghee and sprinkle nigella seeds and salt on top.
- 14
Bake for 12-15 minutes until golden brown and puffed.
- 15
Brush with melted ghee immediately after baking. Serve hot.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- pot for boiling potatoes
- small skillet or pan
- wooden spoon
- clean kitchen towel
- rolling pin
- flat work surface
- baking sheet
- parchment paper
- pastry brush
- oven
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