Amritsari Kulcha

Amritsari Kulcha recipe (Stuffed Kulcha)

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

  1. 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.
  2. In a separate bowl, mix together the mashed potatoes, onion, green chilies, red chili powder, cumin powder, coriander powder, and salt.
  3. 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.
  4. 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.
  5. Brush the kulcha with butter and serve hot with chole, pickle, and raita.

Enjoy your delicious Amritsari Kulcha!

Amritsari Kulcha

Serving Suggestions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. Use warm water to knead the dough. The warm water activates the yeast and helps the dough to rise better.
  2. 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.
  3. Stuff the kulcha generously with the potato filling. The filling is the star of the dish and adds flavor and texture to the bread.
  4. 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.
  5. Cook the kulcha on a hot tawa or griddle. A hot surface ensures that the kulcha cooks evenly and develops a crisp exterior.
  6. Brush the kulcha with butter immediately after cooking. This adds flavor and helps to keep the kulcha soft and moist.


  1. Paneer Kulcha: Stuff the kulcha with a mixture of crumbled paneer (cottage cheese), onions, green chilies, and spices for a delicious vegetarian option.
  2. 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.
  3. 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.
  4. 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.’

Amritsari Kulcha


Calories 464kcal
Fat 34g
Carbohydrates 39g
Protein 4g
Vitamin A
Vitamin C
Calcium 28mg

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