Amritsari Kulcha
Leavened flour bread stuffed with spiced mashed potato, baked in a tandoor until blistered, brushed with butter — Amritsar's iconic street breakfast.
- Prep
- 90 min
- Cook
- 20 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Tandoor or hot tawa with lid
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9 g
- carbs
- 38 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 260 kcal
Instructions
- 1
Knead flour, yogurt, baking soda, salt and water into a soft dough. Let it rest for 1 hour.
- 2
Mash boiled potatoes with green chilli, coriander, ajwain (carom seeds) and salt to make the filling.
- 3
Divide the dough and the filling into equal portions.
- 4
Stuff each dough ball with potato filling and seal it. Flatten gently into an oval shape.
- 5
Wet one side with your fingers. Stick it inside a hot tandoor (clay oven), or cook covered on a hot tawa (flat griddle).
- 6
Cook until it puffs up and turns browned with dark blister spots.
- 7
Remove from the heat. Brush generously with butter and serve hot.
Chef's tips
A well-rested dough gives a soft, slightly chewy texture, so do not skip the resting time. If using a tawa, cover with a lid to trap the heat like a mini tandoor.
Ingredient substitutions
- tandoor → covered cast-iron tawa on high heat
Storage
Best eaten fresh; can be refrigerated a day and reheated.
Reheating
Reheat on a hot tawa with a little butter until warmed through.
Common mistakes to avoid
- •Adding too much filling, which makes the kulcha tear while shaping.
- •Using a cold tandoor or tawa, which makes the bread heavy and dense.
Serving suggestions
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