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
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Open the appInstructions
Step 1
Boil potatoes until tender, peel, and mash coarsely.
Step 2
Heat 1 tablespoon ghee in a pan. Add cumin seeds and let them crackle.
Step 3
Add chopped onions and cook until golden brown, about 3 minutes.
Step 4
Add green chili and ginger-garlic paste, cook for 1 minute.
Step 5
Mix in mashed potatoes, amchur powder, salt, and coriander. Stir well and cool completely.
Step 6
In a large bowl, combine flour, salt, sugar, and baking powder.
Step 7
Add yogurt and ghee, then gradually add warm water while mixing until a soft dough forms.
Step 8
Knead for 5-7 minutes until smooth and elastic. Cover with damp cloth for 30 minutes.
Step 9
Divide dough into 4 equal portions. Roll each into a ball.
Step 10
Flatten one ball, place 3 tablespoons filling in center, gather edges, and seal.
Step 11
Flatten gently into a 5-inch disc. Repeat with remaining dough.
Step 12
Preheat oven to 450°F (230°C). Place kulchas on a baking sheet lined with parchment.
Step 13
Brush with ghee and sprinkle nigella seeds and salt on top.
Step 14
Bake for 12-15 minutes until golden brown and puffed.
Step 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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