Amritsari Kulcha is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Kulcha recipe ever.
Amritsari Kulcha with Chole or Dal Makhani is an authentic Punjabi meal of Amritsar. It is a heavenly delight on the palate and plate. 🙂 But my family love to eat this Stuffed Kulcha as it is. 🙂
Punjab is known for some scrumptious North Indian Dishes like Chole, Palak Paneer, Sarson Ka Saag, etc,. Amritsari Kulcha is one of them.
Amritsari Stuffed Kulcha recipe is very famous in North India. But the Best Kulchas are made in Amritsar. I have never been to Amritsar and never tried Kulcha from Amritsar, but last year my Sister in Law (she is from Amritsar) came to visit us when she tasted this Kulcha recipe, She said this is the exact same taste what we get in Amritsar. :). WIN…. WIN…
She said some Kulche Wala / roadside vendors also serve this stuffed Kulcha with Tamarind and date chutney. So we tried that combo and we loved it.
There are many varieties of Kulcha bread like Onion Kulcha, Paneer Kulcha, Cheese Kulcha, Masala Kulcha, Kashmiri Kulcha, Butter Kulcha etc. If you want to make any of these, The dough recipe of Kulcha will remain the same. Only you need to change the stuffing.
It is a perfect Indian bread recipe for breakfast, Lunch or dinner. I used All purpose flour / Maida, but you can use half whole wheat flour or only whole wheat flour.
I know traditionally yeast is not used in the leavening of this bread, but I love to use yeast. It gives a very nice and soft texture. If you don’t want to use yeast, you can use curd, baking soda, and baking powder.
The two important things you have to keep in mind while making Amritsari Aloo Kulcha.
- The dough should be sticky and wet.
- Your stuffing should be dry.
- Leaving the dough for proofing for an hour is very important to get the soft kulchas.
- Check the expiration of the yeast.
- Milk must be warm, around 110 to 115 degrees F.
Today, I am sharing Amritsari Kulcha recipe in oven and Kulcha on a stove top.
How to make Amritsari Kulcha with Step By step Pics.
For Dough
Take warm milk in a bowl. Add oil, yeast, and sugar into the bowl. Mix well, cover it and keep it in a warm place for 10 minutes until foamy.
In a big mixing bowl, take flour and salt. Mix them well. Add foamy milk mixture and knead a soft dough. Knead the dough for 5 to 7 minutes. You can use the Kitchen-aid dough maker or you can knead the dough with your hands too. In step by step pics I have shown with hands and In the video with the kitchen aid.
Grease a bowl and place the dough. Apply some oil. Cover it with plastic wrap and let it ferment for an hour. After an hour you will see the dough has doubled in size.
For Stuffing
Take all the ingredients in a bowl. Mix them well and divide into equal size balls. Keep it aside.
Let’s make Amritsari Aloo Kulcha
Preheat Your oven @ 500 degrees F. If you are using a pizza stone, place it in the oven while preheating. If you don’t have Pizza Stone, you can use cookie pan sheet, pizza pan or pizza wire tray.
Dust the working surface with a little bit of all purpose flour. Take out the dough onto the working surface Knead the dough once with help of little bit flour. Divide them into equal size balls.
Take one ball and gently press it out a bit. Place prepared stuffing ball in the middle and close it into a ball. Do the same process with the rest of the balls.
Take one ball and spread the dough using your finger or rolling pin in to a thick paratha. Sprinkle some coriander seeds, crushed anardana, chili powder and cilantro.
Place it on a pizza stone or greased a baking sheet. Bake it in a preheated oven at 500 degrees F (250 degrees C) for about 8 minutes or until top is golden brown in color.
Look At this picture, how beautifully they are puffing
Remove from the oven and apply butter on top.
Look at the back side
Amritsari Kulcha is ready. Serve them hot with Chhole or curd. Enjoy!!!
Amritsari Kulcha
Ingredients
- 4 cups - Unbleached All Purpose flour / Maida
- 2 tablespoon - Oil
- Salt to taste
- 2 teaspoon - Active dry yeast
- 2 tablespoon - Sugar
- 2 cups Warm Whole milk you may need 1 and ¾ cup only, depending upon the quality of your all purpose flour
- 1 kg - Boiled Potatoes
- 3 - tablespoon Chopped coriander
- 1 tablespoon - Green chili paste we prefer little bit spicy, you may add according to your taste
- Salt to taste
- 1 tablespoon - Chaat masala
- 1 teaspoon - Garam masala
- Butter
- All purpose flour / maida for rolling the Kulcha
- Some Crushed coriander seeds
- Some crushed anardaana Optional
- Red chili powder
- Chopped cilantro
Method
- Take warm milk in a bowl. Add oil, yeast, and sugar into the bowl. Mix well, cover it and keep it in a warm place for 10 minutes until foamy.
- In a big mixing bowl, take flour and salt. Mix them well. Add foamy milk mixture and knead a soft dough. Knead the dough for 5 to 7 minutes. You can use the Kitchen-aid dough maker or you can knead the dough with your hands too. In step by step pics I have shown with hands and In the video with the kitchen aid.
- Grease a bowl and place the dough. Apply some oil. Cover it with plastic wrap and let it ferment for an hour. After an hour you will see the dough has doubled in size.
- Take all the ingredients in a bowl. Mix them well and divide into 12 equal size balls. Keep it aside.
- Preheat Your oven @ 500 degrees F. If you are using a pizza stone, place it in the oven while preheating. If you don't have Pizza Stone, you can use cookie pan sheet, pizza pan or pizza wire tray.
- Dust the working surface with a little bit of all purpose flour. Take out the dough onto the working surface Knead the dough once with help of little bit flour. Divide them into equal size balls.
- Take one ball and gently press it out a bit. Place prepared stuffing ball in the middle and close it into a ball. Do the same process with the rest of the balls.
- Take one ball and spread the dough using your finger or rolling pin into a thick paratha. Sprinkle some coriander seeds, crushed anardana, chili powder, and cilantro.
- Place it on a pizza stone or greased baking sheet. Bake it in a preheated oven at 500 degrees F (250 degrees C) for about 8 minutes or until top is golden brown in color.
- Remove from the oven and apply butter on top.
- Stove Top Version
- Place the rolled kulcha on a regular tawa, apply some ghee both the sides and cook them from both the sides over medium to high heat.
- Amritsari Kulcha is ready. Apply butter or ghee and Serve them hot with Chole, sweet chutney, Dal Makhani or curd. Enjoy!!!
Nutrition
Notes
Private Notes
Tried this recipe?
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wow v delicious
Thanks Anu!!! 🙂
Thanks for the recipe. I tried this on Saturday & it came out so well. I’m gonna try many more recipes from your site.
Hi Raji!!!
Thanks dear for the feedback. I am glade you liked it. Sure Do try the recipes from the blog and m sure you and your family will like it. if you have tried or going to try the recipes from https://www.cookingcarnival.com/ and have a pic, do send it through facebook page https://www.facebook.com/cookingcarnival/. thanks 🙂
I tried this receipe and kulchas came out too good. My family loved them
Hey Priyanka!!!
Glad to here it. 🙂
Yummy!!!!!
Thanks Kavita!! 🙂
Hi Dhwani
I don’t have a pizza stone, can I put them on a pizza plate?
Hi Kalindi.
Yes, you can.
Can we make it on skillet?
Yes Noopur. Cook it like paratha on the skillet.
Thanks for visiting cookingcarnival.com 🙂
I typically cook one side on Tawa and then for the other side put it in the oven on a pizza tray with broil, top cooks very well, the trick is to brush water on the top side before transferring from tawa to oven.
Dear Sir/Madam,
Kya aap tawa mein kaise cook karna hai woh recepies share karenge plz….
Hi Anu!!!
Aap tawe pe Normal jaise hum paratha cook karte hai oil/butter ke sath, vaise hi sek lijiye.
Tried it today… They turned out amazing. Thank you for the recipe… really easy to make ?
Hey Sana, Thanks for the feedback dear!!! Glad you liked this recipe. Happy cooking. 🙂
Amazing
Thanks.
Yest nahi hai to kya use kar skt hai
Hi Vrush!!!
Use 1 tsp Baking Powder and 1/4 tsp baking soda, if you dont want to use yeast.
can I use atta instead of maida???
Yes, you may Mausumi!!!
Very easy to make and turned out delicious, thank u for the recipe !!
So glad to know 🙂
I made it with half maidan and half atta,turned out very well .
So glad to know. Thanks 🙂
Thx to give superb recipe
My Pleasure Urvi. I am glad you liked the recipe. 🙂
Superb recipe. Bookmarking it. Will try it soon ?
Hi Sujata!!
Thanks for visiting my place. 🙂 Please share your feedback once you try.
Happy cooking.
Tummy,good
Thanks 🙂
Hey dear,I tried making your kulchas today and they turned awesome..just one thing,they didn’t turned so fluffy like yours and it took me 20min to be cooked properly..
I tried it today and it came out very well. Thank u so much for sharing this recipe.
One query. If i want to make this before one day. Hmia ir fine to make a dough and put in freeze?
So happy to hear it, Renuka!! Thanks for trying and sharing your valuable feedback.
Yes, You can make this in advance and put it in the fridge (Not freezer). Take it out for an hour and make it. Hope this helps.
Made it today….. it was amazing…….!!!
Thanks for Trying and sharing your feedback with us, Binita. 🙂
It’s not only look mouth watering making also easy by Ur recipe & taste is awesome. Thank you so much Dhwani mam.
So glad to know Tina that you loved it. Thank you so much for the feedback. 🙂
Awesome recipe. Tried it today turned out exactly as shown. Though I did my own filling of Paneer and aloo. The dough recipe is so far the best I’ve come across. Thank you
Thanks, Mac for your valuable Feedback. Glad to know you liked this recipe and it came out good. 🙂
Hi
Any substitute of dry yeast
Hi Ayushi!!
Use 1 tsp Baking Powder and 1/4 tsp baking soda, if you don’t want to use yeast.
The kulchas look absolutely tempting and delicious!! Suddenly missing the dhaba food..Lovely share!!
Thank you so much!
I love stuffed flat breads just like that and this Amritsari Kulcha wouldn’t be an exception… lovely recipe
Thanks 🙂
Can u please share recipe for khajur chutney
Sure…. here you go https://www.cookingcarnival.com/sweet-chutney/
Wish I can grab those both kulcha of yours right now, these look so tasty and feeling like I am one of the dhabba enjoying yummy food 🙂 Loving those recipe pictures.
Thank you, Jagruti!!
These kulchas look so scrumptious, I could eat it as is! Lovely pictures, Dhwani 🙂
Thanks, Freda!
Oh my..look at those gorgeous beauties…am absolutely loving them…had been looking for the recipe for quite a while…bookmarking to try out soon
Thanks, Anshu! 🙂
Hi Dhwani
I tried your recipe it was hit in my family I m thinking to make it for 15 people can I make it before 4-5 hours and just warm it up later??? And wat else I can cook it with to make it full Punjabi thali??? Thanks for nice recipe 😋
Hi Tanvi,
So glad to know that you liked this recipe and kulcha came out well. Yes, you can make it 4 5 hours ahead of time. The only thing is it wont be crispy. I would make chhole, veg. Korma or paneer masala with kulcha. Hope this helps.
Hi Dhwani
This is the third time I made them.. in love with this recipe.. thanks for sharing it. My family loves it too.. also pretty simple to make. I made it with almond milk as my daughter is fully vegan. And it came out perfect.
Hi Preeti!
I am so glad to know that this recipe came out perfect and your family enjoyed it too. Plus thank you for trying and sharing your experiment with a vegan version. This will definitely help other readers. Thanks a lot for your valuable feedback. 🙂
you are fab chola kulcha was so nice and tasty , i also have tried different version of chola kulcha on tawa , plz check it out.
Hi.. can we use almond milk?
Hi,
Yes, you can use almond milk. 🙂
I did.. it came out perfect
Hello
Today I made ur recipe of kulcha,, Whow result is so so awesome.. we alll loved it. Now I will make it occasionally. Thanks
Hi,
So glad to hear. Thank you for trying this recipe.
This turned out yummy. Thanks a lot for the recipe 😊
Glad to know!
Hi can I make a dough a day before at night..?? N then make the kulchas
Yes, you can! Place the dough in the refrigerator and take it out in the net morning before making it.
Hello,
My sister sent me this recipe after she made it and her whole family loved it. My question is how to store leftover dough? Will it be okay the next day to make?
Thank you
Nav
Hi Nav,
So glad to know. Welcome to my place.
Yes, you can prepare the dough and make the kulcha the next day. Prepare dough, let it ferment for an hour. Once it is doubled in size, place the dough in the fridge. Whenever you are ready to make kulcha, take out the dough from the fridge, let it come to room temperature and follow the remaining steps (mentioned under the heading lets make Amritsari kulcha steps). Hope this helps.
Can i use bleached all purpose flour
Yes, you can.
Thank you soo much for this amazing recipe.
I tried it and it turned out PERFECT. Tasted same yet better to authentic Amritsari Kulcha!
So glad to hear this. 🙂
Can we make on gridde
Yes, kavita. You can. Just like our regular paratha. 🙂
Tried this last night, it was amazing. I, used 3 cups of brown bread flour and 1 cup of white cake flour, it was super soft and delicious. Thank you for an awesome recipe
So glad to know! 🙂 Thank you.
Thanks dear for this recipe. These came out absolutely amazing..way better than the original ones we had in Amritsar. 👍
Awww…. so glad to hear this. Thank you!
Hi,
I am planning to use only wheat flour, what would be the oven temperature, is it the same 500f for 5-8 minutes, please let me know.
Thanks
Anandi Srinivasan
Hi Anandi!
Oven temperature will remain the same and cooking time will be 8 to 10 minutes.
Hey Dhwani, I am a big fan of ur cooking and I have tried this recipe the kulchas turned out awesome, just have one question I am planning lunch for a bigger group, I guess I would be making around 30 kulchas, I can take an idea of the flour by reciprocation, do I have to reciprocate yeast milk,oil and sugar component as well accordingly?
Hi Ruhi!
Glad to know that you loved this recipe. Thanks for sharing your feedback. 🙂
Yes, You also need to increase the other ingredients.
You can adjust the number of servings you want to make by pressing the servings number given in the recipe card.
1. In the left side of the recipe card, you will see servings, with the current number of servings.
2. Use the arrows to increase or decrease to the desired number
3. This will adjust the number and quantity of ingredients accordingly on the recipe card. This will give you a perfect idea of how much to use those ingredients.
Hope this helps. Let me know if any questions. 🙂
These kulchas look so delicious, I would love to eat it with chole! Lovely pictures, Dhwani
Hey,the recipe soumds super yummy..just a simple question…one cup is equal to how much grams maida??
Thanks. 1 cup is equal to around 120 grams.
Is there any difference in the measurement for yeast or any other ingredient if I replace maida with wheat flour?
No difference.
Hi Dhwani,
I tried making it with whole wheat flour it didn’t puff in the oven. Do I need to change the quantity of milk and yeast foe using wheat flour? Also I made with all purpose flour also separately but that also didn’t puff. Any suggestions as I used the exact recipe and the flour also puffed very nicely. I just kept the flour for a day in refrigerator after first rise and on the day of baking left it out to bring to room temperature as well. Please share your tips to resolve this problem. Also my stuffing was at room temperature.
Hi Puja!
You don’t need to change anything.
1. Make sure the dough is soft (softer than roti) just like naan dough.
2. Roll the kulcha thick (Thicker than aloo paratha) and evenly.
Hope this helps.
It was absolutely great! Thank you.
Glad to know!
I’ve made these kulchas several times now, and every time they come out beautifully crisp and delicious! Thanks for the simple yet wonderful recipe 😀
So good to know. Thank You
First time I ever saw a recipe for this! I am American so I often find it difficult to cook for my punjabi husband and inlaws, but I found this so simple and surprised them with it for dinner paired with some Chole! And they are so happy and intrigued and asked where I learned this! Thank you so much for making cooking much simpler such a great recipe!
So glad to know dear. Thanks for sharing your feedback. 🙂
Which way do you prefer? Oven or Tawa? Made this before in the oven and they were perfect. Awesome recipe 🙂
I prefer the oven method. 🙂
Can I make on bbq?
Yes, you can.
Can we make the kulchas half cooked before a party and then just cook it again? Will that ruin the kulcha?
no. You can not do that.
Hi, I’m making 20 kulchas for a party. Can I make the flat parantha with hand and rolling pin, and have them rest on the oven tray 3 hours before serving, and bake them in the oven just before serving? Thanks
Hi,
After rolling, I suggest storing them in the fridge and removing them 40 to 45 minutes before baking.