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Amritsari Kulcha Recipe

Amritsari Kulcha is a popular Indian Main
Author :
On :
Wednesday, 1 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Preparation Time :
1 hour
Servings :
Serves 4
Rated 3 based on 100 votes

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


  • 150 g - Refined flour
  • A pinch of carom seeds
  • 1/3 tsp - baking powder
  • 1.5 tbsp - Ghee
  • 1/2 tsp - salt
  • 1/4 tsp - Sugar
  • 2 tbsp - fresh coriander
  • For the filling:
  • 50 g - boiled Potato
  • 50 g - Cottage cheese
  • 1/4 tsp - pepper powder
  • 1/2 tsp - chilli flakes
  • 1/2 tsp - dried Fenugreek leaves (kasoori methi)
  • 1 tsp - dried Pomegranate seeds
  • 6 - chopped Pistachio
  • 8 - chopped Raisins
  • 2 - chopped Green chillies
  • 1/2 tsp - salt
  • How to Make Amritsari Kulcha:

    1. 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.
    2. Add just enough water to make a medium soft dough, cover and let it rest for 1 hour.
    3. Mash boiled potato and cottage cheese (paneer).
    4. Add all the spices for filling in the potato and cottage cheese mixture and mix well.
    5. Knead the dough and make medium sized balls from the dough.
    6. Take a ball and roll a bit and stuff with 1 tbsp of potato mixture and close the ball.
    7. Dust it with flour and roll to make a medium thick round or oval disc.
    8. Apply a few drops of water on the rolled kulcha and spread all over it.
    9. Now stick the kulcha on a moderately hot griddle (tawa) with the wet side facing down.
    10. Cook for few seconds till light golden spots appear on the side.
    11. Flip over and cook again till light brown spots start appearing.
    12. Now drizzle 1 tsp of oil or butter and roast from both the sides for a few seconds.
    13. Serve hot with chhole or any rich gravy.
    14. Recipe courtesy: Maayeka


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