Amritsari Kulcha Recipe

Amritsari Kulcha is Punjab's famous stuffed bread: soft, blistered and brushed with butter, hiding a spiced potato and paneer filling. Served with chole and a dollop of white butter, it is Amritsar's most loved breakfast.

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Servings

4 servings

Calories

540

Ingredients

• 2 cups plain flour, plus more for dusting
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 1/2 cup warm milk
• 2 tablespoons yoghurt
• 1 teaspoon salt
• 2 tablespoons oil
• 2 medium potatoes, boiled and mashed
• 100 g paneer, crumbled
• 1 onion, finely chopped
• 1 green chilli, minced
• 1 teaspoon garam masala and 1/2 teaspoon amchur (dried mango powder)
• 2 tablespoons chopped coriander
• Butter, for brushing; nigella seeds and coriander, for topping

Instructions

1. Mix the flour, yeast and sugar, then add the milk, yoghurt, salt and oil and knead into a soft dough.
2. Cover and rest for 1 hour until doubled in size, then divide into 6 equal balls.
3. Mix the potatoes, paneer, onion, chilli, garam masala, amchur and coriander for the filling.
4. Flatten each dough ball, place filling in the centre, seal it closed and roll gently into a round.
5. Press nigella seeds and coriander onto the top, then cook on a hot tawa or bake at 230°C until blistered and golden, about 4 to 5 minutes.
6. Brush generously with butter and serve hot with chole, pickles and yoghurt.

Pro tips

• A soft, well-rested dough is the secret to kulchas that puff and blister.
• Roll gently so the filling does not burst through the dough.
• A very hot tawa or oven gives the characteristic blistered top.
• Brush with butter while hot so it melts into the bread.

Frequently asked questions