Amritsari Kulcha

Recipe by
Total Time:
2 hours
Rated : 3 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Amritsari Kulcha is a delicious Punjabi recipe relished in various parts of India. It tastes best when served with Chole.

Take a look at more Main Recipes. You may also want to try Healthy Rajma and Paneer Tawa Pulao, Best Coconut Milk Rice with fried cashews, Easy White Coconut Milk Rice

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How to Make Amritsari Kulcha

  • Grind dried pomegranate seeds (anardana) to a coarse powder and crush dried fenugreek leaves. Take refined flour, ghee, salt, sugar, baking powder, carom seeds and coriander leaves and mix well.
  • Add just enough water to make a medium soft dough, cover and let it rest for 1 hour.
  • Mash boiled potato and cottage cheese (paneer).
  • Add all the spices for filling in the potato and cottage cheese mixture and mix well.
  • Knead the dough and make medium sized balls from the dough.
  • Take a ball and roll a bit and stuff with 1 tbsp of potato mixture and close the ball.
  • Dust it with flour and roll to make a medium thick round or oval disc.
  • Apply a few drops of water on the rolled kulcha and spread all over it.
  • Now stick the kulcha on a moderately hot griddle (tawa) with the wet side facing down.
  • Cook for few seconds till light golden spots appear on the side.
  • Flip over and cook again till light brown spots start appearing.
  • Now drizzle 1 tsp of oil or butter and roast from both the sides for a few seconds.
  • Serve hot with chhole or any rich gravy.
  • Recipe courtesy: Maayeka