📝 About This Recipe
Transport your senses to the bustling streets of Punjab with this authentic Amritsari Kulcha paired with a robust, spiced chickpea curry. This recipe elevates the humble legume by using smaller, heirloom Kabuli Chana varieties which offer a denser texture and deeper nutty flavor than commercial varieties. The star is the multi-layered, flaky flatbread, stuffed with a zesty potato filling and baked until golden-brown spots appear, creating a perfect symphony of crunch and spice.
🥗 Ingredients
For the Chana (Chickpeas)
- 1.5 cups Heirloom Kabuli Chana (soaked overnight in plenty of water)
- 1 piece Tea Bag (for a deep dark color)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded)
- 2 tablespoons Chana Masala Powder (high-quality blend)
- 1 teaspoon Dry Mango Powder (Amchur) (for tanginess)
For the Kulcha Dough
- 3 cups All-Purpose Flour (Maida) (sifted)
- 1/4 cup Yogurt (whisked, at room temperature)
- 4 tablespoons Ghee (melted, for layering)
- 1/2 teaspoon Baking Soda
For the Potato Stuffing
- 3 medium Potatoes (boiled, peeled, and mashed)
- 2-3 pieces Green Chilies (finely minced)
- 1 tablespoon Anardana (Dried Pomegranate Seeds) (coarsely crushed)
- 1/2 cup Fresh Cilantro (finely chopped)
👨🍳 Instructions
-
1
Pressure cook the soaked chickpeas with 4 cups of water, a tea bag, 1 teaspoon salt, and a cinnamon stick for 6-8 whistles until tender but not mushy.
-
2
While chickpeas cook, prepare the dough by mixing flour, baking soda, salt, yogurt, and 1 tablespoon ghee. Add warm water gradually to form a soft, tacky dough.
-
3
Knead the dough for 10 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes in a warm spot.
-
4
For the chana gravy, heat oil in a heavy-bottomed pot. Sauté finely chopped onions until golden brown, then add ginger-garlic paste and cook for 2 minutes.
-
5
Add tomato puree and cook until oil separates. Stir in chana masala, turmeric, red chili powder, and the boiled chickpeas (discard the tea bag).
-
6
Simmer the chana on low heat for 15 minutes, mashing a few chickpeas against the side of the pot to thicken the gravy. Finish with amchur and garam masala.
-
7
Prepare the stuffing by mixing mashed potatoes, minced chilies, anardana, cilantro, salt, and a pinch of carom seeds (ajwain).
-
8
Roll out the rested dough into a large rectangle. Spread ghee over it, sprinkle a little flour, and fold it like a fan. Roll it into a log and cut into 8 equal portions.
-
9
Take one dough portion, flatten it, and place a generous ball of potato stuffing in the center. Seal the edges and pinch off any excess dough.
-
10
Gently roll the stuffed ball into a 6-inch circle. Press some fresh cilantro and kalonji (nigella seeds) onto the top surface.
-
11
Brush the back of the kulcha with water and place it on a hot iron tawa (griddle). The water helps it stick to the pan.
-
12
Flip the tawa upside down over the open flame, moving it in a circular motion to cook the top of the kulcha until charred and bubbly.
-
13
Scrape the kulcha off the tawa, crush it slightly between your palms to reveal the flaky layers, and brush generously with butter.
💡 Chef's Tips
Use 'Anardana' (dried pomegranate seeds) for that authentic sour crunch that defines Amritsari stuffing. For the flakiest kulcha, ensure you do the 'folding and layering' process with ghee at least twice. If you don't have a tawa, a preheated pizza stone in a 500°F (260°C) oven works beautifully. Always use heirloom or smaller chickpea varieties as they hold their shape better during the long simmering process. Don't skip the tea bag; it provides the characteristic dark, earthy color found in traditional Punjabi eateries.
🍽️ Serving Suggestions
Serve piping hot with a side of spicy pickled onions and green chilies. A cold glass of sweet or salted Lassi is the traditional beverage pairing. Include a dollop of fresh white butter (Makhan) on top of the Chana for extra richness. Add a small bowl of Tamarind Chutney with sliced raw onions to cut through the richness of the ghee.