Chandigarh-Style Amritsari Kulcha with Chole
Flaky maida bread stuffed with spiced mashed potato and cooked on a tawa, served with tangy chole, a hearty weekend breakfast found across Chandigarh's eateries.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Tawa
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 15 g
- carbs
- 62 g
- fibre
- 7 g
- protein
- 12 g
- calories
- 420 kcal
Instructions
- 1
Knead maida (plain flour) with yogurt, baking powder, salt and water into a soft dough. Let it rest for 2 hours.
- 2
Mix mashed potatoes with green chilli, ajwain (carom seeds), amchur (dried mango powder), coriander and salt to make the stuffing.
- 3
Divide the dough into balls. Flatten each ball and place a portion of potato stuffing in the centre.
- 4
Seal the edges carefully. Gently roll each ball into a thick oval kulcha (flatbread) so the filling does not spill.
- 5
Cook the kulcha on a hot tawa (flat griddle). Brush with ghee (clarified butter) until golden and cooked through on both sides.
- 6
Warm the prepared chole (spiced chickpeas) while the kulchas cook.
- 7
Serve the hot stuffed kulchas alongside a generous bowl of chole.
Chef's tips
Keep the stuffing fairly dry. If it is too wet, the dough will tear when you roll it.
Ingredient substitutions
- maida → half maida, half whole wheat flour for a lighter version
Storage
Kulchas are best fresh; chole can be refrigerated for up to 3 days.
Reheating
Reheat kulchas on a tawa; warm chole on the stovetop.
Common mistakes to avoid
- •Adding too much filling, which makes the kulcha burst open during cooking.
Serving suggestions
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