Amritsari Kulcha in Tandoor | Amritsari Chur Chur Naan Recipe | How to make Amritsari Kulcha

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: cauliflower

💰Cheaper: sweet potatoes

Cauliflower reduces carbs while maintaining texture.

Roast 500 grams of all-purpose flour in a pan.

Add 1 teaspoon salt, 1 teaspoon sugar, 0.5 teaspoon baking soda, and 0.5 teaspoon baking powder to the flour.

Mix in 4 tablespoons of ghee thoroughly into the flour mixture.

Add 4 tablespoons of yogurt and mix well, then gradually add water to form a soft dough.

Knead the dough until smooth and let it rest covered with a muslin cloth for about 30 minutes.

For the filling, boil and mash 400 grams of potatoes.

Grate 200 grams of paneer and mix it with the mashed potatoes.

Add 200 grams of chopped onion, chopped coriander leaves, chopped green chilies, salt to taste, and red chili powder to the mixture.

Roast 1 teaspoon of whole coriander and 1 teaspoon of cumin seeds in a pan until fragrant, then crush them coarsely and add to the filling mixture.

Mix the filling thoroughly until there are no lumps.

Divide the rested dough into 6 equal portions and shape them into balls.

Flatten each ball and place a generous portion of the filling in the center.

Seal the dough around the filling and shape it back into a ball.

Dust the counter with some dry flour and roll out the stuffed dough ball into a flat circle.

Apply 1 tablespoon of ghee on top of the rolled dough and sprinkle some dry flour.

Fold the rolled dough in half, then fold again to create layers, and roll it out again.

Repeat the layering process two more times, applying ghee each time.

Let the rolled kulcha rest for about 1 hour before cooking.

Preheat the tandoor (or gas tandoor) until hot.

Place the rolled kulcha in the tandoor and cook until golden brown.

Prepare a sweet and tangy tamarind chutney by soaking tamarind in warm water, straining it, and mixing it with salt, red chili powder, sugar, chopped onion, and coriander.

Serve the Amritsari Kulcha hot with the chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens