📝 About This Recipe
Hailing from the bustling streets of Amritsar, this iconic leavened bread is a masterpiece of North Indian culinary tradition. Unlike its softer cousins, the Amritsari Kulcha is defined by its shattered-glass crispness and intricate, buttery layers, achieved through a unique rolling and folding technique. Stuffed with a zesty, spiced potato filling and kissed by the heat of a tandoor (or a very hot oven), it offers a symphony of textures—crunchy on the outside and melt-in-your-mouth tender within.
🥗 Ingredients
For the Laminated Dough
- 2.5 cups All-purpose flour (Maida) (sifted)
- 2 tablespoons Plain Yogurt (whisked, at room temperature)
- 1/2 teaspoon Baking Powder
- 1 teaspoon Sugar (granulated)
- 1 teaspoon Salt
- 4 tablespoons Ghee or Butter (melted, for layering)
- 3/4 cup Water (lukewarm, adjust as needed)
For the Spiced Potato Filling
- 3 medium Potatoes (boiled, peeled, and mashed)
- 2 pieces Green Chilies (finely chopped)
- 1 inch Ginger (grated)
- 1 tablespoon Anardana (Dried Pomegranate Seeds) (coarsely crushed for tanginess)
- 1/2 teaspoon Ajwain (Carom Seeds)
- 1 tablespoon Coriander Seeds (toasted and coarsely crushed)
- 1/2 teaspoon Red Chili Powder (Kashmiri for color)
- 1/4 cup Fresh Cilantro (finely chopped)
For Topping & Finishing
- 1 teaspoon Kalonji (Nigella Seeds)
- 3-4 tablespoons Butter (salted, for brushing generously)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, salt, sugar, and baking powder. Create a well in the center.
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2
Add the yogurt and half of the lukewarm water to the well. Gradually incorporate the flour, adding more water as needed to form a soft, slightly sticky dough.
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3
Knead the dough for 8-10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
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4
While the dough rests, prepare the filling: mix the mashed potatoes with green chilies, ginger, crushed coriander seeds, anardana, ajwain, red chili powder, and fresh cilantro. Ensure there are no large lumps.
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5
Punch down the rested dough and roll it out into a large rectangle. Spread a thin layer of melted ghee over the entire surface and sprinkle a little dry flour.
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6
Fold the dough into thirds like a letter. Apply more ghee, sprinkle flour, and fold again. This 'lamination' creates the signature flaky layers. Let the folded dough rest for 10 minutes.
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7
Cut the dough log into 8 equal portions. Take one portion, flatten it slightly, and place a generous ball of the potato filling in the center.
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8
Pleat the edges of the dough over the filling and pinch to seal tightly. Repeat for all portions and let them rest for 5 minutes.
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9
Preheat your oven to its highest setting (usually 250°C/480°F) with a pizza stone or baking tray inside. Alternatively, use a heavy cast-iron tawa.
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10
Gently press a dough ball with your fingers or a rolling pin into a 6-inch circle. Be careful not to burst the filling. Sprinkle some kalonji and fresh cilantro on top, pressing them in.
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11
Flip the kulcha over and brush the back with water. This helps it stick to the surface and creates steam for a better rise.
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12
Place the kulcha on the hot stone/tray. Bake for 5-7 minutes until the top is golden brown and charred spots appear. If using a tawa, cook until the bottom is crisp, then flip the tawa over the direct flame to char the top.
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13
Remove from heat and immediately 'crush' the kulcha slightly with your palms to release the steam and shatter the flaky layers.
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14
Brush generously with cold salted butter and serve piping hot.
💡 Chef's Tips
Crushing the kulcha while hot is the secret to its texture; it separates the layers and makes it light. Use Anardana (dried pomegranate) for that authentic 'sour' kick—amchur (mango powder) is a decent substitute but lacks the crunch. Do not skip the dough resting periods; resting relaxes the gluten, allowing you to roll the dough without it snapping back. For the crispest results, ensure your oven or tawa is screaming hot before the kulcha touches it.
🍽️ Serving Suggestions
Serve traditionally with Amritsari Chole (spicy chickpea curry). Pair with a side of Imli Pyaaz ki Chutney (tamarind and onion relish) for a tangy contrast. A tall glass of thick, salted Lassi is the perfect beverage to cut through the richness. Include a scoop of fresh white butter (Makhan) on top for the ultimate Punjabi experience.