Amritsari Kulcha is an Indian Flatbread not know to many. It is made by adding stuffing (potato or paneer) in the dough and then roll it into a kulcha or naan shape. It is like an aloo parantha but in a 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.
Thedough 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 areno lumpsor 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.
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POTATO STUFFED AMRITSARI KULCHA
Amount per Serving
Calories from Fat 26
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Amritsari Kulche, Indian Flatbread, Instant Pot Recipe