Amritsari Kulcha Recipe or Aloo Kulcha, a specialty of Amritsar, is a leavened flatbread stuffed with boiled and mashed potatoes and baked in tandoor.
This stuffed Kulcha recipe is an easy one made without using any yeast. So, if you are allergic to yeast or not comfortable with using it for whatever reason then this recipe is for you.
What is Amritsari Kulcha?
- Amritsari Kulchas are stuffed kulchas and are filled with boiled and mashed potatoes.
- Unlike Kulcha, Amritsari Kulcha is best served with curd and pickle. Though you can have veggies like Paneer Makhani or Chhole with it, optional only.
I have shared Healthy Kulchas recipe earlier wherein I used both wheat flour and all-purpose flour, half each.
How To Make
This North Indian stuffed kulcha is a rage all over India especially if you are looking for veg recipes.
To make Amritsari Kulcha at home without using yeast, take flour, mix baking powder and baking soda in it and then knead it using curd and warm water. Kneading is the key here. You really need to knead well for a good 10 to 15 minutes.
The dough is then rested for 2 to 3 hours depending on the weather. The dough rises in this resting period. Thereafter, Kulchas are stuffed with a filling of your choice, rolled out, and baked in the oven or on the gas stove. Once baked, smear butter or clarified butter (ghee) on it and serve with Matara.
I also stick some sesame and nigella seeds along with coriander leaves on Kulchas before baking. It serves a dual purpose. First is it improves its looks and secondly makes them healthy too.
This stuffed kulcha is a complete meal in itself and is generally eaten with curd and pickle. But it tastes good with Pindi Chhole or Matara as well. Like, I also serve it with Pindi Chhole, hari mirch pickle and jeera aloo, sauteed in spices.
Step By Step Recipe
( The pictures below are for double the quantity mentioned in the ingredients)
A. Prepare the Dough
- Sift all the dry ingredients at least two times.
- Take the sifted flour in a big bowl, make a well in the center and add oil, curd, sugar (or honey), and warm milk.
- Add water.
- Mix everything and start kneading. The dough will be very sticky in the beginning.
- Keep kneading at least for 10 minutes by the clock, till it stops sticking and it turns into a soft and smooth dough.
Tip: Keep the dough soft for soft kulchas.
- Grease a bowl, put the dough in it, invert it so that the dough gets greased from all sides. Cover it with cling film or just a plate and leave it in some warm place or 2 to 3 hours or till rises almost double.
- The dough should be smooth like this.
B. Filling or Masala Recipe
- While the dough is resting, you get to work and prepare the filling. Take boiled potatoes.
- Grate these and add spices, green chilies, and green coriander. Mix properly and make a dough
- After 4 hours (as weather is not very warm here nowadays)
- Knead it for 30 seconds or so, make equal size balls.
- Again cover these with a damp cloth for 15 to 20 minutes.
- Start preheating the oven to 220 degrees or the highest temperature in your oven along with the baking tray. Use both the rods throughout, whether preheating or cooking Kulchas later.
- Take a ball, flatten it a little, put the filling, seal the edges and roll a little.
- Apply kalonji (Nigella seeds) and green coriander.
- Using a rolling pin, roll it into a circular disc. Use dry flour if sticks.
- Take out the baking tray, put rolled kulchas on it. Keep it back in the oven in the middle rack and bake till golden brown.
Tip: When kulchas are almost done then just for 2 or 3 minutes, you may shift the baking tray to the top rack for extra browning. Or take it out and do this extra browning on the direct flame on the gas stove.
- Smear butter and serve with love, curd and Matra optional.
- If making in advance, cook very little and cool on a wire rack.
- When completely cool, wrap in cling film.
Q) Can I make ahead these Kulchas?
If you have a party or get-together then anything that can be prepared ahead of time is a big relief. It lets you enjoy and spend time with your guests. Keeping this in mind only, I tried making these Kulchas, a few hours ahead and was successful. Just half cook these kulchas in an oven/skillet. Let them cool on a wire rack and wrap in cling film. At the time of serving, apply butter and cook on a skillet until golden and crisp.
See the steps with photos in the detailed recipe above.
Q) How To Cook it On Griddle (Tawa)?
- After putting seeds etc, invert the ball and roll from the plain side.
- Brush this plain side with water and put on heated Tawa, so that kulcha with plain side sticks to the griddle and side with toppings is on the top.
- When bubbles are seen, then invert the griddle (Tawa)and cook it on direct flames, like chapatis.
- Apply butter and enjoy with curd or Chhole and smiles of course.
Q) Can I make this Kulcha with wheat flour?
I bake this Amritsari Kulcha with both refined flour as well as wheat flour. You can use flour of your choice. The recipe here mentions refined flour but you can easily replace it with wheat flour.
When baking with wheat flour, I add semolina too, as this makes Kulchas softer as well as tastier. Everything except the quantity of liquid remains the same. This is also because wheat absorbs more water.
Q) Aloo Kulcha Vs Aloo Paratha
Amritsari kulcha is often known as aloo kulcha also. And now if you are wondering that what is the difference between Aloo Kulcha and Aloo Paratha, so here comes the answer. Though the filling is the same in both cases but the main difference lies in the type of bread.
- Leavening Agents: Kulcha is leavened bread, that is while kneading the dough some kind of leavening agents like baking powder or baking soda or both are used (though some people use yeast also). Whereas Paratha is unleavened bread. It is because of these leavening agents the dough will be very sticky initially. But don’t get perturbed, keep kneading and soon it will stop sticking.
- Flour Used: Then Kulchas are made from all-purpose flour whereas parathas from wheat flour.
- Method of Cooking: Thirdly, Kulchas are best made in the oven or tandoor whereas Parathas are cooked on an iron griddle. That is, Kulchas are baked whereas Parathas are cooked.
Q) Kulcha Vs Naan
Kulchas, though looks similar to naan, but actually, are different. The difference lies in their leavening agents. Naan is made using yeast whereas Kulchas are made using baking powder, baking soda, and curd. Ideally, there is no yeast in Kulchas.
Q) Can I use any other filling other than potatoes?
Yes, you can use paneer or onion or any other filling of your choice. Rrrrrecipe of the kulcha remains the same, just replace potatoes with a filling of your choice. Whatever filling you choose, ensure that it is dry without extra moisture.
Q) Can I make the kulcha dough with yeast?
Yes. In that case, you may make the dough using my Pizza dough recipe. Once the dough is ready, for making kulchas, proceed as given in this recipe.
Related Recipes :
I hope you have liked this Amritsari Kulcha recipe without yeast and will definitely give it a try.
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Amritsari Kulcha RecipeA famous flatbread from Northern India. Perfect for parties or get-togethers
My 1 Cup measures 240 ml
For the Dough (With Refined Flour)
- 2.5 Cup 300 g approx All-purpose flour (Maida)
- 1 Tsp Baking powder
- 1/2 Tsp Baking soda
- 3/4 Tsp or as per taste Salt
- 4 Tbsp Curd
- 2 Tbsp Vegetable Oil
- 2 Tsp Sugar
- 1/4 Cup Lukewarm milk
- 1/4 Cup approx Lukewarm Water
- 4 or 5 Potatoes boiled
- Salt to taste
- 1/2 Tsp or as per taste Red Chili Powder
- 1/4 Tsp Dry Mango Powder (Amchoor)
- 1/4 Tsp Whole SpicePowder (Garam Masala)
- 1/4 Tsp Coriander Powder (Dhania Powder)
- 1/4 Tsp Cumin Seeds Powder (Jeera Powder)
- 1 Tbsp Green Coriander & Green Chili Finely Chopped
- 1 Tbsp Nigella seeds (kalonji)
- 1/4 Cup Coriander Hara Dhania ( Chopped)
- 1 Tsp Oil (For Greasing The Bowl)
- 1/4 All Purpose Flour (For Rolling Kulchas)
- Ghee or Butter (For Smearing On Kulchas)
- For The Dough With Wheat Flour
- 1.25 Cup Wheat Flour Atta
- 1.25 Cup Fine Semolina
- 1/2 Cup Lukewarm Water
- 1/2 Cup Lukewarm Milk
- Sift all the dry ingredients at least 2 times.
- Make a well in the center and add all the wet ingredients.
- Knead the dough for 8-10 minutes by the clock, until smooth. (See Notes 1 to 4)
- Keep the dough in a greased bowl, cover and allow it to ferment for about 2 hours in some warm place. In winters may be for 3-4 hours or even longer or maybe overnight. This is just to give an idea but best is keep a watch on the dough and not on the clock. Whenever the dough rises almost double, use it then.
- While the dough is rising, prepare the filling.
- Grate boiled and cooled potatoes. Ensure that there are no lumps in it. (See Notes 6 & 7)
- Add spices to the grated potatoes and mix properly. You may keep it in refrigerator till use.If keeping in the refrigerator then do not add salt. Add salt only at the time of preparing kulchas. This is because salt may loosen the potatoes if added much before.
- When the dough has risen, knead it for 30 to 40 seconds.
- Divide the dough into 15-16 parts and make balls.
- Again keep these balls covered with a damp cloth for 10-15 minutes. Very important step.
- Preheat oven to 220 degrees or highest temperature in your oven, for 10 to 15 minutes. Use both the rods throughout, while preheating as well as while baking.
- Take a ball, flatten it little, put potato stuffing, close it properly and roll a little.
- Put nigella seeds(kalonji) and green coriander. Press these with fingers so that they stick there.
- Using a rolling pin, roll it slightly thick. Use dry flour if sticks. (I prefer thin ones as you can see in the pics)
- Now, bake these in the middle rack in the oven, until puffs up and golden brown.
- Smear butter and serve these delicious Amritsari Kulchas with curd/raita and pickle.
- You can half cook these, when puffs up and slightly cooked, take out and let them cool completely on a wire rack
- Then wrap in cling film and store in the refrigerator for few hours or maybe a day.(See Note 8)
- At the time of serving, smear butter and toast them on heated tawa.
- Make sure you have enough green coriander with you before start making these kulchas. They give the looks which make the kulchas look very appetizing.
For Baking With Wheat Flour
- Everything remains the same except the flour and quantity of water and milk. Take equal quantity of wheat flour and fine semolina and proceed as given above.
- Kneading is the key to have soft yummy kulchas.
- Knead the dough until absolutely smooth.
- After making the dough, keep it on the kitchen counter. Hold it from one hand and stretch it again and again with the other hand for at least 6-7 minutes.
- Use little oil, if sticks too much. Once properly kneaded, it will not stick to your hands.
- If the curd is too watery then adjust the amount of water accordingly.
- Let the potatoes cool down completely before grating.
- I have observed that the results are pretty good if the potatoes are grated.
- Before wrapping in cling film, let the kulchas cool down completely. May get soggy even if packed when slightly warm.
- You can make these with paneer stuffing too.
- You can make these on griddle also. Heat a griddle and make it exactly the way you make Paratha.
- If fine semolina is not available then take the usual semolina and grind it in the mixer for about 30 seconds.
- You can make it by mixing both wheat flour and refined flour too.
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By Kajal Jhaveri
By Ruchi Aggarwal