Amritsari kulcha is a popular North Indian stuffed flatbread known for its soft texture and flavorful potato filling. This easy homemade version shows how to make Amritsari kulcha without oven using a simple tawa method, making it perfect for everyday cooking.
This recipe focuses on a quick and beginner-friendly approach, giving you soft and delicious kulchas without needing a tandoor. If you are looking for an easy aloo kulcha recipe at home, this method is simple, easy to make, and perfect to serve with chole or yogurt.
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About this recipe and some memories!
From my recipe clipping collection of the Hindu, I read about Punjab's Amritsari Kulcha and decided to challenge my Indian Cooking Challenge group. We had already done another version of Aloo Anardana Kulcha and reading this version, I couldn't wait to make it myself.
Amritsari Kulcha's stuffing is different from other stuffings, it uses more spices and typical of street food style. Also another major difference is the frying of the paratha. The street food version is deep fried in kadai, similar to Paratha wali gali paratha, famous from Delhi.
However, I resorted to simpler method of cooking these kulcha on tawa. This stuffed kulcha recipe is easy to make as there is no oven involved and even a beginner can make it at ease.
If you are looking for a restaurant style, authentic and layered flatbread, then this Amritsari Kulcha
Different Ways to Make Amritsari Kulcha
- Tawa version - While the traditional authentic version involves making this Amritsari kulcha in a tandoor, we can easily make this at home on tawa.
- Oven version - Apart from making this on a tandoor oven, you can make this in OTG as well that gives excellent texture to the kulcha.
- Layered version - The authentic version is actually a layered kulcha, deep fried in kadai that is actually a street food version. However, we can easily make this at home as well.
Ingredients you will need to make
For the outer layer:
Flour - We use regular all purpose flour or maida.
Leavening Agents - Use a mix of Baking powder and Baking soda
Other ingredients - Salt and Sugar
Fat - We use cooking oil in this version, for more rich taste you can use butter as well.
Liquid - We use curds and warm milk that helps the dough to break down and become supple.
For the filling
Potatoes - Use season's best potatoes that is boiled and mashed
For Spice - We use both finely chopped green chilies and red chili powder
For extra flavour - Finely minced onions are mixed in.
Spice powder - Roasted cumin powder and chat Masala are mixed in for that extra taste and flavour.
Herbs - Finely chopped coriander leaves is mixed in to the filling.
Instructions to make this Easy Kulcha Recipe at home
For making the outer layer:
In a bowl, take the flour with baking soda, baking powder and sieve the flour a of times. Then add curds, oil, curds, sugar and salt in the same order.
Gradually add the warm milk and knead into a soft dough. Add more flour if need to ensure the dough is not sticky. Knead for atleast 10 min to ensure the dough is supple and soft.
Cover the dough with damp cloth and keep aside for an hour.
Boiling the potatoes
Pressure Cooker Method - Wash and cut the potatoes. Take the chopped potatoes with enough water and pressure cook for 2 to 3 whistles. Let the pressure fall down, peel the outer skin and mash well.
Microwave Method - Wash and slash on top with a sharp knife. Keep the potatoes on the rotating plate and MW the potatoes for 8 mins.
Once done immediately soak in water and peel the skin.
For making the filling:
In a bowl, take the mashed potatoes, chopped onions, green chilies, red chili powder, cumin powder, chat masala and coriander leaves in a bowl. Mix everything and make 4 medium sized balls.
Take out the dough, pinch out a medium size ball. Flatten and place the filling ball in the centre.
Enclose on all sides and make a ball. Dust with flour and roll out to a flat and thick disc.
Heat a tawa and grease with cooking oil. Gently place rolled out kulcha and drizzle oil on both sides.
Cook until done on both sides, remove.
Serving Suggestions
This Amritsari Kulcha tastes great with Chole on the side along with some Imli Chutney, onions and pickle.
I served it with some North Indian style Mixed Vegetable Achar and onion Raitha.
Most times I also serve stuffed parathas or kulchas with Andhra Avakkaya as we prefer some spicy pickle with this butter loaded flatbreads.
Why this recipe works best!
The recipe is easy and simple to make, as we don't have to depend on Tandoor Oven.
The baking powder and baking soda makes this bread very soft and it puffs up well, making it a joy to enjoy.
We can quickly rub in butter after cooking it on tawa, this makes it even more soft and rich.
FAQs
Typically we prepare Amritsari kulcha with refined flour dough using baking powder and baking soda. It is a soft flatbread with spicy potatoes stuffing. We can cook these kulchas on a tawa or in a tandoor.
Yes, we can make kulcha on a stovetop or tawa without using an oven or tandoor.
Naan is usually oval shape flatbread with all purpose flour and yeast, while kulcha is a circle shape bread with flour leaven with baking powder and baking soda. Both can be plain or stuffed.
Kulcha may turn hard if you don't rest the dough properly or if you overcook it. Usually kneading the dough for atleast 10 or more minutes will help a lot. Also you can use milk and butter for a richer and softer bread.
Yes, you can freeze the dough, just thaw for 10 mins before making. Since we cook this bread on tawa, it works out best.
More Kulcha Recipes You Can Make at Home
Recipe
Amritsari Kulcha Recipe Without Oven (Easy Tawa Aloo Kulcha)
Ingredients
For the outer layer:
- 2 cups All Purpose Flour / Maida
- 1 tsp Baking powder
- 1/2 tsp Baking Soda
- Salt to taste
- 1 tsp Sugar
- 3 tbsp Cooking Oil
- 1/4 cup Curds / Yoghurt
- 1/4 cup Warm Milk
For the filling
- 2 cups Potatoes Boiled and mashed, approx 4 medium size
- 1 no Green Chilies finely chopped
- 1/2 cup Onions finely chopped
- 1/2 tsp Red Chili Powder
- 1 tsp Cumin Powder
- 1/4 tsp Chat Masala
- 1/4 cup Coriander Leaves finely chopped
Instructions
How to make Kulchas
For making the outer layer:
- In a wide bowl, take the flour along with baking soda, baking powder and sieve the flour couple of times. Then add curds, oil, curds, sugar and salt in the same order.
- Gradually add the warm milk and knead into a soft dough. Make sure to knead the dough well so that it is not sticky. Add little more flour if needed.
- Cover the dough with damp cloth and keep aside for an hour.
Boiling the potatoes
- Pressure Cooker Method - Wash and cut the potatoes. Take the chopped potatoes with enough water and pressure cook for 2 to 3 whistles. Let the pressure fall down, peel the outer skin and mash well.
- Microwave Method - Wash and slash on top with a sharp knife. Keep the potatoes on the rotating plate and MW the potatoes for 8 mins.Once done immediately soak in water and peel the skin.
For making the filling:
- In a bowl, take the mashed potatoes, chopped onions, green chilies, red chili powder, cumin powder, chat masala and coriander leaves in a bowl. Mix everything and make 4 medium sized balls.
Making the Amritsari Kulcha
- Take out the dough, pinch out a medium size ball. Flatten on the sides and place the stuffing in the center.
- Enclose on all sides and make a ball. Dust with flour and roll out to a flat and thick disc.
- Heat a tawa and grease with cooking oil. Gently place rolled out kulcha and drizzle oil on both sides.
- Cook until done on both sides, remove.
- Serve with Chole and raita
Notes
Nutrition
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Priya Suresh says
Love this Amritsari kulchas with chole, just had my dinner and am hungry now.
nandoos Kitchen says
nice combo of kulcha with chole.. love it ..
Pavani N says
Enjoyed making these stuffed kulchas Valli. They turned out great. Thanks for choosing them for ICC.
Chef Mireille says
yours look way better than mine but since it was my first time making it dont feel too bad
Harini-Jaya R says
A great choice for this month, Valli. Enjoyed making/baking these.
nayana says
Enjoyed this challenge urs hv come very nicely