Amritsari Kulche is an Indian Flatbread not known to many. It is made by adding stuffing (potato or paneer) in the dough and then rolling the dough into a kulcha or naan shape. It is like an aloo parantha but in a kulcha dough.
Being a Punjabi, Aloo Parantha has always been my favorite breakfast. And I love Amritsari Kulche too. I have always eaten Amritsari Kulche from street vendors and finally thought of making them at home. I always make Garlic Naan at home. When I made Potato stuffed Amritsari Kulche, it was a big hit.
Check out my other Breakfast Recipes here.
When you visit Amritsar, it's hard to decide what to eat and what to miss. But these Amritsari Kulche must not be missed as they are full of flavors and go great with butter or yogurt or achaar (Indian pickle). I made them during my friend's visit and she said it tasted just like Amritsari Kulche served by the street vendors.
AMRITSARI KULCHE INGREDIENTS
- FLOUR: These stuffed kulchas are made using all-purpose flour but you can also make them using Wheat Flour. These kulchas taste better with all-purpose four as they are softer.
- YOGURT/YEAST: To puff the dough, you can use yogurt or yeast. If you want really soft kulche, then I will recommend using yeast in the dough.
- POTATO: For the stuffing, you will need boiled potatoes. You can make stuffing with paneer or a mixture of potato and paneer.
- SPICES: To make stuffing for the Kulcha, you'll need basic spices plus some additional spices. I have used garam masala, red chili powder, amchur powder, roasted cumin powder, pomegranate seeds powder, Kasuri methi, and salt.
- GARNISH: Garnish potatoes with cilantro and mint leaves. Garnish Kulche with crushed coriander seeds, chaat masala, and cilantro.
TIPS TO REMEMBER FOR MAKING AMRITSARI KULCHE
- When using Yeast, always use warm water mixed with sugar. This will activate the yeast quickly. Water should be warm and not hot and leave yeast for 5 minutes.
- You can knead the dough in the stand mixer or using hand, but remember to knead for 5-7 minutes so that everything is combined properly.
- The dough should not be too wet or too hard. If the dough is too wet, the stuffing will come out when you roll the kulcha. And when the dough is hard, kulche will not turn soft. So dough should be medium consistency. Not too soft and not too hard.
- When making stuffing, just make sure there are no lumps or big potato pieces in the mashed potatoes. The mashed potatoes should be of even consistency.
- When adding the stuffing in the dough, stuffing should be at room temperature. If stuffing is hot, it will break the kulcha while rolling.
- Just add 1-2 tablespoon of stuffing and do not over-stuff the kulchas. If it's over-stuffed then when rolling, the stuffing will come out.
STEP BY STEP INSTRUCTIONS
STEP - 1 ACTIVATE THE YEAST: Activate the yeast by adding it to water and sugar. Let it rest for a few minutes until it is foamy & bubbly.
STEP 2 - KNEAD DOUGH: Once the yeast is activated, add all the ingredients in the stand mixer and start kneading. The dough should be of medium consistency, not too soft and not too dry.
STEP 3 - PUFF THE DOUGH: Puff the dough in Instant Pot or at a warm place for some time. After resting, the dough should have doubled in size.
STEP 4 - MAKE STUFFING: Make stuffing by mixing mashed potatoes with spices until well combined. Let it rest until the stuffing cools down.
STEP 5 - ADD STUFFING IN DOUGH: Take a small ball-sized dough and add stuffing in it. Place the stuffing in the middle of dough and close it by wrapping all the sides together.
STEP 6 - ROLL THE DOUGH: Flatten the stuffed dough ball using your fingers, then start rolling it using a rolling pin or your palm until it forms like a kulcha.
STEP 7 - COOK THE KULCHA: You can cook kulcha in the stove or in the oven. When cooking on the stove, cook on the open flames so that kulcha gets the grill marks.
STEP 8 - ADJUST & SERVE: Garnish with some Chat Masala and serve with Yogurt or Achaar or with Butter.
COMMONLY ASKED QUESTIONS
What to Serve Amritsari Kulche with?
As Amritsari Kulche are made by adding stuffing in the dough so they are full of flavors. They are usually served with Yogurt, or Indian Pickle (Achaar), or with lots of Butter. It is also sometimes accompanied by Delhi-Style Chole or Daal Makhani. Or you can also serve with Tamarind Chutney or Green Chutney.
What Stuffing can we add in Amritsari Kulche?
I have added potato stuffing in the kulche as it is one of my favorites. But you can make Amritsari Kulche with paneer stuffing too. Instead of boiled potatoes, mash paneer and add spices in it. Or you can also make Pindi Amritsari kulche with leftover chole. Basically, you can add any stuffing you like just make sure it's not hot, otherwise, the kulche will break when you roll them.
Can we Make Kulche without Yeast?
Yes, you can make Amritsari Kulche without yeast. You need to add ½ cup of Greek Yogurt instead of Yeast. Or you can add any hung curd along with some baking soda and baking powder. I have added Yeast because that makes the kulche softer and the dough puffs really quickly.
POTATO STUFFED AMRITSARI KULCHA
For Kulcha Dough:
HOW TO MAKE KULCHA DOUGH:
- Add sugar in warm water and stir. Then add the Yeast and let it sit for 5 minutes until it is bubbly & foamy.
- Add all the dry ingredients in the bowl or in a bowl attached to the stand mixer.
- Then add the yeast mixture or yogurt in the bowl slowly (add more warm water if needed) at medium speed. And keep mixing until it forms like dough in around 5-7 minutes. Lastly, add oil in the dough until well combined.(Note: The dough should be of medium consistency, not too wet & not too dry).
- INSTANT POT: Transfer prepared dough in the inner pot of Instant Pot and close with the glass lid. Press the yogurt setting and set the timer for 1 hour. After 1 hour, the dough must be doubled in size.WITHOUT INSTANT POT: Cover the dough with the kitchen towel and place it in a warm place. You can leave it in the microwave or in the oven too with lights on for a speedy process. You can leave the dough for 1-2 hours until the dough doubles in size.
- Take out the dough and knead one more time and form small balls from the dough of around 1-inch diameter, You'll get around 6-8 balls from the dough.
- In a bowl, take all the boiled potatoes and mash them until there are no lumps. Then add onions, green chilies, and cilantro leaves. Then add all the spices and mix until well combined. Keep it aside until the stuffing cools down and is not hot.
HOW TO MAKE AMRITSARI KULCHE:
- Take a rolled dough ball and add a little four on it and start rolling the ball using a rolling pin until a little flattened.
- Then add 1-2 tablespoon of the stuffing in the middle of the flattened dough. You can add more stuffing, too, if you like.
- Take all the sides and cover the stuffing with it until the stuffing is fully covered.
- Sprinkle some flour on the stuffed Kulcha ball and start rolling it using your palms or with a rolling pin until it forms like a kulcha. Repeat the process for the rest of the dough.
HOW TO COOK AMRITSARI KULCHE:
- SKILLET: Using a pastry brush, rub water on one side of the rolled kulcha. At medium heat, place the kulcha on the skillet with the moistened side facing down. When you see little bubbles forming, flip the kulcha. Add a little oil and evenly cook both sides. You can also cook directly on the open flame to get the charred flavor.OVEN: Sprinkle oil on both sides of the dough and place the rolled kulche in the baking tray. Pre-heat the oven at the highest temperature and bake for around 5-7 minutes until cooked properly. You can also Broil for 1-2 minutes to get the charred flavor.NINJA FOODI/ MEALTHY CRISPLID/AIR-FRYER: Sprinkle some oil and place the rolled kulche in the air-frying basket. At 400°F. Air-fry for 3-5 minutes or until all the sides are evenly cooked.
- Once cooked, garnish with some chopped cilantro leaves, coriander seeds, red chili powder. green chilies, and chaat masala and serve. Serve them with some Yogurt, or Indian Pickle, or Butter along with some Green & Tamarind Chutney.
- The dough should not be too wet or too hard. If the dough is too wet, the stuffing will come out when you roll the kulcha. And when the dough is hard, kulche will not turn soft. So dough should be medium consistency. It should not be too soft or not too hard.
- When making the stuffing, just make sure there are no lumps or big potato pieces in the mashed potatoes. The mashed potatoes should be of even consistency.
- When adding the stuffing in the dough, stuffing should be at room temperature. If the stuffing is hot, it will break the kulcha while kneading.