Amritsari Kulcha, the celebrated stuffed bread from Punjab, is a treat for both the eyes and the palate. This soft, flaky bread filled with spiced potatoes is traditionally baked in a tandoor, making it a wonderful companion to Pindi chana masala or rich Amritsari dal. Yet, it’s so delicious you can enjoy it solo or with a dash of tangy green chutney.
Amritsari Kulcha, also known as Amritsari Naan, is widely loved across Punjab and has found its way to cities like Delhi. While a few renowned places in Delhi’s Paschim Vihar and Pitampura serve this North Indian specialty, many prefer to make it at home, ensuring high standards of hygiene and health. Here’s a guide to making authentic Amritsari Kulcha from scratch without the need for a traditional tandoor—ideal for urban kitchens.
Key Ingredients for Amritsari Kulcha
To create this delightful bread, you only need a few basic ingredients, making it easy to whip up in your own kitchen.
Step-by-Step Amritsari Kulcha Recipe
- Prepare the Dough
- Begin by kneading the dough using warm milk for a soft, fluffy texture. Once kneaded, cover the dough with a clean, moist cloth and let it rest for 45 minutes.
- Spice Up the Filling
- The magic of Amritsari Kulcha lies in its filling. Potatoes are mashed and spiced to perfection with seasonings like cumin, coriander, and fresh herbs, creating a flavor-packed stuffing.
- Shape and Layer the Kulcha
- Use your hands to flatten the dough, coating your palms with a bit of ghee to prevent sticking. To get the traditional layered texture, add a thin layer of ghee between the dough layers. This process makes the kulcha fluffy and ready to hold the delicious filling.
- Place the potato filling in the center of the dough, fold it over, and flatten it again with your hands.
- Cooking Without a Tandoor
- Amritsari Kulcha is traditionally baked in a clay oven, but you can achieve similar results on a regular tawa (iron griddle). Brush one side of the kulcha with water, then place it water-side down on a preheated tawa. Once it begins to cook, flip the tawa upside down over the flame for a few seconds to allow the kulcha to cook evenly. This technique mimics the high-heat environment of a tandoor.
- Alternatively, if you’re pressed for time, bake the kulcha in an oven.
Tips for Perfect Amritsari Kulcha
- Use warm milk for a soft, pliable dough.
- Allow the dough to rest covered for at least 45 minutes to help with fluffiness.
- Apply ghee generously in layers to get the authentic flaky texture.
- If cooking on a tawa, sticking the dough on the pan with a touch of water helps to mimic the tandoor effect.
Serve this delightful kulcha hot with Pindi chana masala or a bowl of Amritsari dal, and enjoy a taste of Punjab’s finest cuisine at home. Whether it’s breakfast, lunch, or dinner, Amritsari Kulcha adds a flavorful touch to any meal.
