📝 About This Recipe
Hailing from the vibrant streets of Punjab, the Amritsari Kulcha is a culinary masterpiece defined by its incredible 'khasta' (flaky) texture and spicy potato filling. Unlike standard naan, this dough is layered with ghee and folded multiple times to create a puff-pastry-like crunch that shatters upon the first bite. Infused with aromatic carom seeds and pomegranate powder, it offers a symphony of smoky, tangy, and buttery flavors that transport you straight to the dhabas of Amritsar.
🥗 Ingredients
For the Laminated Dough
- 2.5 cups Maida (All-purpose flour) (sifted)
- 2 tablespoons Yogurt (whisked, at room temperature)
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Sugar (fine granules)
- 1 teaspoon Salt
- 4 tablespoons Ghee (melted, for layering)
- 3/4 cup Warm Water (as needed for kneading)
For the Spicy Potato Stuffing
- 3 large Potatoes (boiled, peeled, and mashed well)
- 2-3 pieces Green Chilies (finely minced)
- 1 inch Ginger (grated)
- 1/4 cup Fresh Coriander (finely chopped)
- 1 tablespoon Anardana (Dried Pomegranate) powder (for signature tanginess)
- 1/2 teaspoon Ajwain (Carom seeds) (crushed between palms)
- 1 teaspoon Red Chili Powder (Kashmiri variety for color)
- 1/2 teaspoon Garam Masala
For the Topping
- 1 teaspoon Kalonji (Nigella seeds)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed)
- 50 grams Butter (salted, for finishing)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, sugar, baking powder, and baking soda. Whisk to ensure the leavening agents are evenly distributed.
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2
Add the yogurt and 1 tablespoon of ghee. Gradually add warm water and knead for 8-10 minutes until you have a soft, smooth, and slightly tacky dough.
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3
Cover the dough with a damp cloth and let it rest in a warm spot for at least 30 minutes to allow the gluten to relax.
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4
While the dough rests, prepare the stuffing by mixing the mashed potatoes, green chilies, ginger, coriander, anardana powder, ajwain, red chili powder, and garam masala. Ensure there are no large lumps.
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5
Once the dough has rested, roll it out into a large thin rectangle on a floured surface. Generously brush the surface with melted ghee and sprinkle a little dry flour over it.
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6
Fold the dough into thirds like a letter, apply more ghee, and fold again. This 'lamination' process is what creates the signature flaky layers.
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7
Divide the laminated dough into 8 equal portions. Roll each portion into a smooth ball, being careful not to destroy the layers.
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8
Take one dough ball, flatten it slightly, and place 2 tablespoons of the potato mixture in the center. Pleat the edges and seal the dough over the filling.
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9
Gently press the stuffed ball with your fingers to flatten it. Sprinkle some kalonji and kasuri methi on top, then roll it out into an oval or circle about 6-7 inches in diameter.
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10
Apply a little water to the back side of the kulcha. This helps it stick to the pan and creates a tandoor-like effect.
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11
Heat a heavy iron tawa (griddle) over medium-high heat. Place the kulcha water-side down. Once bubbles appear on the surface, flip the tawa upside down directly over the flame.
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12
Cook the top side over the open flame by moving the tawa around until the kulcha is golden brown with charred spots. If using an oven, bake at 230°C (450°F) for 8-10 minutes.
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13
Remove the kulcha using a spatula. Immediately crush the kulcha slightly with your hands (using a kitchen towel) to 'shock' the layers into opening up.
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14
Generously brush with cold salted butter and serve piping hot.
💡 Chef's Tips
Do not skip the resting time; it is crucial for the dough to become pliable enough to stretch without tearing. Use an iron tawa rather than a non-stick pan; the dough needs to stick to the surface to be cooked upside down over the flame. Ensure the potato stuffing is completely dry; any moisture in the potatoes will cause the kulcha to become soggy rather than crisp. Crushing the kulcha while hot is the secret technique used by professionals to reveal the internal flaky layers. If you don't have anardana powder, use dry mango powder (amchur) or a squeeze of lime as a substitute.
🍽️ Serving Suggestions
Serve hot with Amritsari Pindi Chole (spicy chickpeas) for the most authentic experience. Pair with a tall glass of thick, sweet Punjabi Lassi to balance the spices. Add a side of spicy pickled onions (laccha pyaaz) and a dollop of fresh yogurt. Top with an extra knob of white butter (makkhan) just before eating. A side of sweet and tangy tamarind chutney complements the savory potato filling perfectly.