Amritsari Kulcha without tandoor

Amritsari Kulcha is a traditional Indian bread hailing from the city of Amritsar. It’s a soft, leavened bread stuffed with a flavorful mixture of spiced potatoes, onions, and herbs. Cooked on a griddle or tandoor, it’s known for its crispy exterior and soft, fluffy interior. Often served with chole (spicy chickpea curry) and accompanied by tangy pickles or yogurt-based dips, this dish is a beloved part of North Indian cuisine, offering a delightful blend of textures and tastes.

Here’s a basic recipe to make Amritsari Kulcha:

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup yogurt
• 1/4 cup oil or melted butter
• 1/2 teaspoon salt
• Water (as needed)

For the stuffing:

• 3-4 medium-sized potatoes, boiled, peeled, and mashed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 2 inch ginger finely chopped.
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 tablespoon chopped coriander leaves
• 1 teaspoon kasuri methi
• Salt to taste
• Oil or butter for cooking

Instructions:

Step 1: Prepare the dough:

1. In a mixing bowl, combine flour, baking powder, baking soda, salt, yogurt, and oil.
2. Gradually add water and knead to form a soft, smooth dough. Cover it with a damp cloth and let it rest for about 2 hours.

Step 2: Make the stuffing:

1. Heat a little oil in a pan over medium heat.
2. Add cumin and coriander seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add ginger, green chilies, and sauté for a minute.
5. Add mashed potatoes, red chili powder, coriander powder, garam masala, chopped coriander leaves, and salt. Mix well.
6. Cook the mixture for 2-3 minutes, then remove from heat, add kasuri methi and let it cool.

Step 3: Shape and stuff the kulchas:

1. Divide the dough into equal-sized balls.
2. Take one ball, flatten it slightly, and place a spoonful of the potato stuffing in the center.
3. Seal the edges of the dough, ensuring the stuffing is completely enclosed.
4. Gently roll the stuffed ball into a round shape, about 6-7 inches in diameter. Be careful not to let the stuffing come out.

Step 4: Cook the kulchas:

1. Heat a tawa (griddle) or a non-stick pan over medium heat.
2. Place the rolled kulcha applying some water on one side and place the wet side on the tawa and let it cook for a minute or until bubbles start forming on the surface.
3. Flip the tawa and cook the other side directly on the flame, cook until golden brown spots appear, remove gently with a spatula when cooked.

Step 5: Serve:

1. Remove the kulcha from the tawa and brush it with butter or ghee.
2. Serve hot with chole (spicy chickpea curry), raita, or any curry of your choice.

Enjoy the flavorful Amritsari Kulchas straight from your kitchen!