Amritsari Kulcha is a popular North Indian dish that originated in Amritsar in the state of Punjab. It is a type of stuffed bread made from all-purpose flour and typically stuffed with mashed potatoes, onions, green chilies, coriander leaves, and spices.
The dough for Amritsari Kulcha is usually made with all-purpose flour, yeast, salt, sugar, and water. It is then rolled out into a flatbread and stuffed with the potato filling. The kulcha is traditionally cooked in a tandoor oven, which gives it a crisp exterior and a soft, fluffy interior.
Amritsari Kulcha is usually served hot, straight out of the tandoor oven, with a side of chole (chickpea curry), pickle, and raita (a yogurt-based side dish). It is a popular street food in Amritsar and other parts of Punjab and is also available in restaurants across India and in other countries.
Ingredients for Amritsari Kulcha
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon yeast
- 3/4 cup warm water
- 2 tablespoons oil
- 2 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/4 teaspoon red chili powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- Salt to taste
- Butter, for brushing
Instructions for Amritsari Kulcha
- In a mixing bowl, combine the all-purpose flour, salt, sugar, and yeast. Add the warm water and knead it into a soft dough. Add the oil and knead again for 5-6 minutes. Cover the dough and let it rest for 1 hour.
- In a separate bowl, mix together the mashed potatoes, onion, green chilies, red chili powder, cumin powder, coriander powder, and salt.
- Divide the dough into 4-5 equal parts. Take one part and roll it out into a circle. Place a spoonful of the potato mixture in the center and bring the edges together to seal the filling. Flatten the dough ball and roll it out into a thick circle.
- Heat a tawa or griddle over medium-high heat. Place the kulcha on the hot tawa and cook for 1-2 minutes on one side until small bubbles appear. Flip the kulcha and cook for another 1-2 minutes on the other side.
- Brush the kulcha with butter and serve hot with chole, pickle, and raita.
Enjoy your delicious Amritsari Kulcha!
Serving Suggestions
- Amritsari Kulcha is traditionally served with spicy and tangy chole (chickpea curry) for a satisfying and flavorful meal. Raita is a refreshing yogurt-based side dish that complements the spicy flavors of this Kulcha. You can make raita by mixing yogurt, grated cucumber, chopped mint leaves, and salt.
- A tangy and spicy pickle can add an extra layer of flavor to your kulcha. You can serve any type of Indian pickles, such as mango, lemon, or mixed vegetable.
- Amritsari Kulcha tastes great when brushed with butter, which adds richness and enhances the flavor. You can use salted or unsalted butter, depending on your preference.
- The Kulcha can also be enjoyed as a snack or appetizer. Cut the kulcha into small pieces and serve with mint chutney or any dip of your choice.
- To complete your Amritsari Kulcha meal, you can serve a glass of chilled lassi (a yogurt-based drink) to cool down your palate and refresh your senses.
Tips
- Use warm water to knead the dough. The warm water activates the yeast and helps the dough to rise better.
- Let the dough rest for at least 1 hour. This allows the gluten in the dough to relax and makes it easier to roll out.
- Stuff the kulcha generously with the potato filling. The filling is the star of the dish and adds flavor and texture to the bread.
- Roll out the kulcha evenly and to a medium thickness. If it’s too thin, the filling may spill out during cooking, and if it’s too thick, it may not cook through properly.
- Cook the kulcha on a hot tawa or griddle. A hot surface ensures that the kulcha cooks evenly and develops a crisp exterior.
- Brush the kulcha with butter immediately after cooking. This adds flavor and helps to keep the kulcha soft and moist.
Variations:
- Paneer Kulcha: Stuff the kulcha with a mixture of crumbled paneer (cottage cheese), onions, green chilies, and spices for a delicious vegetarian option.
- Chicken Kulcha: Cooked minced chicken with onion, ginger, garlic, and spices can be used as a filling in kulchas, making them a hearty and filling meal.
- Aloo Pyaaz Kulcha: This variation of Amritsari Kulcha includes a filling of mashed potatoes and onions, along with green chilies and spices. This filling is simpler than the traditional potato filling but still tasty.
- Cheese Kulcha: Stuff the kulcha with grated cheese, onions, green chilies, and spices for a cheesy and flavorful twist on the classic Amritsari Kulcha.
FAQs about Amritsari Kulcha
- Q: Is Amritsari Kulcha vegetarian?
A: Yes, the classic version of Amritsari Kulcha is vegetarian as it is stuffed with potato filling. However, there are variations that use non-vegetarian fillings such as chicken or keema.
- Q: What is the best way to reheat Amritsari Kulcha?
A: To reheat Amritsari Kulcha, you can wrap it in aluminum foil and heat it in an oven or toaster oven for a few minutes until it’s warm. Alternatively, you can heat it on a tawa or griddle on low heat until it’s heated through.
- Q: What is the difference between Naan and Kulcha?
A: Naan and Kulcha are both types of Indian bread, but they have some differences in preparation and texture. Naan is made with a dough of refined flour, water, yeast, and yogurt, which is then cooked in a tandoor (clay oven). Kulcha is made from a similar dough, but it is stuffed with a filling and then cooked on a tawa or griddle. Kulcha is thicker and softer than naan and has a different taste due to the filling.’
Nutrition
| Calories | 464kcal |
| Fat | 34g |
| Sodium |
929mg
|
| Potassium |
269mg
|
| Carbohydrates | 39g |
| Protein | 4g |
| Vitamin A |
445IU
|
| Vitamin C |
25mg
|
| Calcium | 28mg |
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