Amritsari Kulcha Recipe | अमृतसरी कुलचा | Tip & Tricks | Special Chutney | Chef Sanjyot Keer

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.

Knead the dough for 12 to 15 minutes until it is no longer sticky and becomes soft and stretchy.

Let the dough rest for at least 1 hour, preferably 3 to 4 hours.

After resting, divide the dough into portions and let them rest for another 30 minutes.

Prepare the potato filling by grating the potatoes instead of mashing them to avoid lumps.

Add chopped coriander leaves, green chilies, onion, cumin seeds, garam masala, and red chili powder to the filling, ensuring the filling is slightly spicier than the dough.

Shape the dough into balls and flatten each ball, placing a portion of the filling in the center.

Seal the dough around the filling and roll it out gently into a flat circle.

Cook the kulcha on a tava (griddle) and in a pressure cooker to achieve a tandoor-like effect, ensuring they are crispy.

If you don't have a tava or pressure cooker, you can use a regular kadai (wok) by inverting it and cooking the kulchas inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens