How To Make Amritsari Kulcha | Best Kulcha Recipe | Perfect Crispy Amritsari Kulcha | Chef's Special

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.

Combine 120 grams of all-purpose flour with 0.5 teaspoon of carom seeds, 1 tablespoon of salt, and 30 milliliters of ghee in a mixing bowl.

Add a little water and knead the mixture until it becomes soft and pliable.

Let the dough rest for at least 30 minutes to become fluffy and soft.

For the stuffing, mix 50 grams of boiled and grated potatoes with 30 grams of grated paneer.

Add 5 grams of black pepper, salt to taste, 3 grams of red chili powder, 5 grams of dried fenugreek leaves, and 5 grams of chopped green chilies to the potato and paneer mixture.

Incorporate 2 grams of turmeric, 2 grams of crushed cashews, 1 tablespoon of crushed pistachios, and 1 tablespoon of raisins into the stuffing mixture.

Mix everything well until all ingredients are evenly combined.

Divide the rested dough into equal portions and roll each into a ball.

Flatten each ball and place a portion of the stuffing in the center, ensuring it's centered to prevent it from leaking out while rolling.

Roll out the stuffed dough gently into a flat circle.

Heat a pan or tandoor for cooking the kulcha.

Cook the kulcha on the heated pan, flipping it to cook both sides until golden brown.

Brush the cooked kulcha with 20 milliliters of butter and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens