Amritsari Kulcha

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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.

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  • 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

  • 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