Amritsari Kulcha Recipe | अमृतसरी कुल्चा | How To Make Amritsari Kulcha | Chef Khursheed Alam Recipe

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.

Prepare the potato filling by mixing boiled and mashed potatoes with finely chopped onion, cumin powder, and salt. Check the salt and adjust as needed.

Spread all-purpose flour on the table and add salt, mixing well.

Knead the dough lightly and cover it with a wet cloth for 10 minutes.

Roll out the dough on a floured surface, ensuring to dust with flour to prevent sticking.

Add ghee to the rolled dough, then sprinkle kasturi methi, coriander, ajwain, and red chili flakes on top.

Fold the dough like a pastry and dust with flour again before rolling it out.

Let the rolled dough rest for at least 30 minutes, covered with a wet cloth.

After 30 minutes, check the dough and cut it into portions without disturbing the layers.

Fill each portion with the potato mixture and seal it properly, pressing down gently.

Cover the filled kulchas with a cloth and let them rest for another 10 minutes.

Preheat the tandoor or oven to a high temperature.

Place the kulchas in the tandoor, ensuring they stick properly, and cover them to cook until golden brown.

Once cooked, apply butter generously on top of the kulchas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens