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Amritsari Kulcha
A popular Indian street food from Amritsar, this is a soft, leavened flatbread stuffed with a flavorful spiced potato and paneer filling, then cooked until golden and served hot with butter and chole (chickpea curry).
๐ง ์ฌ๋ฃ
- 300 g All-purpose flour (Maida)(For the dough)
- 80 g Yogurt(Plain, full-fat, at room temperature)
- 1 tsp Baking powder
- 1/2 tsp Salt(For the dough)
- as needed Warm water(For the dough)
- 300 g Potatoes(Boiled, peeled, and mashed until smooth)
- 100 g Paneer(Crumbled or finely grated)
- 1 small Onion(Finely chopped)
- 1-2 Green chili(Finely chopped (adjust to taste))
- 2 tbsp Cilantro(Fresh, finely chopped)
- 1 tsp Garam masala
- 1/2 tsp Cumin powder
- 1/4 tsp Red chili powder(Optional, for extra heat)
- to taste Salt(For the filling)
- for serving Butter(Melted or softened)
- for serving Chole (chickpea curry)(Store-bought or homemade)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the dough: In a large bowl, combine flour, baking powder, and salt. Add yogurt and mix. Gradually add warm water, a little at a time, and knead to form a soft, pliable dough. It should be slightly sticky but manageable. Cover the bowl with a damp cloth and let it rest in a warm place for at least 1 hour, or until doubled in size.
โฑ๏ธ 1 hour (resting) - 2
Prepare the filling: In a separate bowl, combine the mashed potatoes, crumbled paneer, finely chopped onion, green chili, cilantro, garam masala, cumin powder, red chili powder (if using), and salt to taste. Mix everything thoroughly until well combined. Taste and adjust seasoning if necessary.
โฑ๏ธ 15 minutes - 3
Assemble the kulchas: Punch down the risen dough and knead it for a minute. Divide the dough into 6 equal portions. Take one portion, flatten it into a disc, and place about 2-3 tablespoons of the filling in the center. Carefully bring the edges of the dough together to enclose the filling, pinching to seal. Gently flatten the stuffed ball into a thick disc (about 1/2 inch thick). Repeat with the remaining dough and filling. If the dough feels sticky, lightly dust your hands and the surface with flour.
โฑ๏ธ 15 minutes - 4
Cook the kulchas: Preheat your oven to 200ยฐC (400ยฐF) or a tandoor if available. You can also cook them on a stovetop griddle (tawa). Place the stuffed kulchas on a baking sheet lined with parchment paper (if using oven). Bake for 15-20 minutes, or until golden brown and puffed up. If cooking on a tawa, cook over medium-high heat, flipping frequently, until golden brown spots appear on both sides. Brush with butter immediately after cooking.
โฑ๏ธ 20-25 minutes - 5
Serve hot: Serve the Amritsari Kulchas immediately, generously brushed with butter, alongside a bowl of hot chole.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the dough is soft and elastic for easy handling and a tender kulcha.
- โDo not overstuff the kulchas, as this can make them difficult to seal and prone to bursting during cooking.
- โThe kulchas should be thick and soft, not thin and crispy like a roti.
- โFor a richer flavor, you can add a pinch of ajwain (carom seeds) to the filling.
- โAmritsar is renowned for its street food, and this kulcha is a true representation of that culinary heritage.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Aloo Kulcha: Use only spiced mashed potatoes for the filling.
- Paneer Kulcha: Use only crumbled paneer with minimal spices for a milder filling.
- Mixed Kulcha: Combine aloo and paneer in your preferred ratio.
- Onion Kulcha: Add finely chopped onions to the potato-paneer filling for added texture and flavor.