Amritsari Kulcha is a delicious flatbread that is crispy on the outside with melt in mouth texture from the inside and topped with aromatic spices. This is one of the best stuffed flat bread that you should not miss to try out.
This kulcha or even call it Aloo Naan or Potato Kulcha would be perfect for weekend dinner, parties, get together, potluck or game night. As I am writing this post my mouth is watering thinking how this dish tastes and I feel like preparing it again for dinner tonight. From the day I first baked it in my kitchen, I cannot count the number of times we have repeated this recipe and it has been a super hit every single time.
The best kulchas I have tried so far have been from street-side food vendors. I feel so proud that I am from the land where the variety of food is unlimited. I have also tried couple of crazy variations to these Kulcha and I will soon be sharing the same.
I love both baked and stove top (tava / tawa) version. There is definitely change in the texture between both these versions. Try the recipe with any method of your choice.
How to make the best kulcha or Naan at home
The dough should be soft and smooth. So when you add flour make sure you don't add all at once. Because, the amount of flour you need may vary depending on the weather and the brand of flour you use.
Use the right amount of spice combination for both the filling and topping. Brush it finally with butter to enhance the taste. More the butter, better it is 🙂
To prepare Amritsari Kulcha | Aloo Kulcha | Onion Kulcha
- Prepare the dough : In a bowl, add warm water and sugar. Add salt, oil, flour and mix. Brush the bowl with oil.
- Prepare the spice mixture :
- Prepare the filling :
For the oven method :
Preheat the oven to 500 degree F.Repeat the process for remaining dough and filling. Brush it with some more butter and serve.
For the stove top or tawa method :
Detailed recipe for Amritsari Kulcha | How to make Kulcha | Aloo Kulcha | Onion Kulcha
AMRITSARI KULCHA BREAD | ALOO KULCHA | ONION KULCHA
- ½ cup Warm water
- 1 Packet Active dry yeast ( 2 ¼ tsp)
- 2 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoon Vegetable oil / cooking oil
- 1 ½ cups All purpose flour
For the filling
- 1 cup Potato, boiled
- ¼ cup Onions chopped
- 1 Green chile chopped
- 1 tablespoon Coriander leaves chopped
- ½ teaspoon Lemon juice
- 3 teaspoon Coriander seeds, crushed
- 1 teaspoon Red chile powder
- 1 teaspoon Garam masala powder or Kitchen king masala
- 1 teaspoon Chaat Masala
- 3 tablespoon Butter or more as needed (use oil for vegan version)
- Coriander leaves
- Salt, as needed
- In a bowl, add warm water and sugar. Sprinkle yeast. Cover and keep it undisturbed for 10 minutes. Let the yeast activate.
- Add salt, oil, flour and mix. Knead this for 4 to 5 minutes till a soft dough is formed.
- Brush bowl with oil. Transfer the dough and cover and keep it in warm place for at least 1 hour.
- In a small bowl, add crushed coriander seeds, red chile powder, kitchen king masala, chaat masala, salt and mix. Keep this aside.
- In another bowl, add boiled potatoes, onion, green chile, coriander leaves, lemon juice, salt to taste, half of the spice mixture from Step II and keep it aside.
- Preheat the oven to 500 degree F
- Divide the dough into 6 equal portions. Roll each portion into ball and flatten it using rolling pin.
- Add the filling at the center, bring the edges together at the center and close it to form a ball again. Gently roll it again to form kulcha.
- Transfer this to the greased baking pan. Brush it with butter, sprinkle some of the spices from Step II, coriander leaves.
- Repeat the process for remaining dough and filling.
- Bake this for about 7 to 8 minutes.
- Amritsari Kulcha is now ready. Brush it with some more butter and serve immediately with any gravy or masala of your choice.
For the stove top or tawa method
- Heat tawa or griddle
- Place one kulcha at a time and cook on one side. When the brown spots appear at bottom flip and cook on the other side. Use butter or ghee to cook the kulcha.
- Then garnish it with spices and some more butter and serve.
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