Amritsari’s origin (the North Indian city of Amritsar). The Golden Temple’s beauty and photos have always drawn me. Amritsar’s substantial food—flatbreads with ghee and spicy curries—sounds amazing!
Point serves non-fried Amritsari Kulcha and Chole for weekend breakfast. We love it! Rustic picnic meal. For a strawberry or cherry-picking picnic, we usually pack their meals in cartons. After a few hours of fruit-gathering, we would roll out our plastic mats under the cherry tree and have this delicious Indian feast. Isn’t that fun? You can make these delicious Kulchas at home. This kulcha recipe is reliable.
Six Kulchas:
2-cup maida/all-purpose flour (healthier option: whole wheat flour) (healthier whole wheat flour)
1 teaspoon salt and baking soda
1 tsp.
Plain yogurt/dahi
Filling 2 large potatoes (boiled)
taste salt lime juice
Green chilies (to your spice level)
1 teaspoon garam masala
grated ginger
Kulcha garnish
Crushed coriander seeds—2 teaspoons
Coriander.
Chilli powder
- Mix 2 cups all-purpose flour/maida, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ghee, and 1/2 cup plain yogurt/dahi. Soften dough with water. Wheat flour can replace all-purpose flour.
- Put dough on a clean, smooth surface. Knead the dough. Sticky dough is fine. Worked dough becomes less sticky. You can also split the dough and knead each half separately. Let a well-kneaded dough ball covered for 20–25 minutes.
- Boil 2 large potatoes. Cool, peel. Add 1 teaspoon salt, 1 teaspoon lime juice, chopped green chilies (to taste), garam masala powder, and grated ginger. Combine and reserve filling.
- Divide rested kulcha dough into six equal pieces.
- Oil or grease the dough and flatten. Roll the dough to 3–4 inches with a rolling pin.
- Distribute one part of potato filling on dough. Join sides. Push them hard to bond. Shape a ball. Gently flatten it. Rolling the loaded dough is another option. Shape the dough into a 6-7-inch flatbread/kulcha.
- Press ground coriander seeds.
- Preheat the oven to 500 degrees Fahrenheit or the maximum convection setting.
- Add cilantro and chili powder. A baking stone/pizza stone helps me bake evenly. Alternatively, use a baking sheet. Pre-heat the baking stone for 15 minutes.
- Carefully place kulchas on the heated baking stone. Bake kulchas for 5–6 minutes at 500°F until golden brown. Cook them over high heat at a tandoor-like temperature. This ensures soft, even-cooked kulchas. Slow baking makes crisp kulchas.
- Butter or ghee after cooking.
Serve with sliced onions, hot, spicy Chole, your favorite curry, or yogurt.
Kulcha Recipe:
Mix 2 cups of maida with 1 teaspoon of salt, baking soda, ghee, and plain yogurt/dahi. Soften dough with water.
Wheat flour can replace all-purpose flour.
I quadrupled the ingredients to share Kulchas with my next-door neighbor and friend. This reminded me of India. Mother always encouraged us to share her excellent new dishes with our neighbors. Always mutual! We were thrilled when our neighbors offered a treat! Never-ending sharing!
Put dough on a clean, smooth surface. Knead the dough. Sticky dough is fine. Worked dough becomes less sticky. You can also split the dough and knead each half separately. Let a well-kneaded dough ball covered for 20–25 minutes.
Six-Kulcha Stuffing:
Boil 2 large potatoes. Cool, peel. Add 1 teaspoon salt, 1 teaspoon lime juice, chopped green chilies (to taste), garam masala powder, and grated ginger. Combine well and save filling.
Crush 2 teaspoons of coriander seeds finely with a mortar and pestle.
These top kulchas.
Kulchas require minced cilantro and red chilli powder.
Kulcha-ready workplace!
Split the well-rested kulcha dough into six equal halves.
Flatten dough with ghee or oil. Roll the dough to 3–4 inches with a rolling pin. Put one potato filling on the dough. Join sides. Push them hard to bond. Shape a ball. Gently flatten it. Rolling the loaded dough is another option. Shape the dough into a 6-7-inch flatbread/kulcha. Sprinkle and mix ground coriander seeds. Add cilantro and chili powder. You can bake all kulchas at once or in batches.
Preheat your convection oven to 500 degrees Fahrenheit. A baking stone/pizza stone helps me bake evenly. Pre-heat the baking stone for 15 minutes.
Due to baking, my baking stone has darkened, but it is not dirty.
Carefully place kulchas on the heated baking stone. Bake kulchas for 5–6 minutes at 500°F until golden brown. Cook them over high heat at a tandoor-like temperature. This ensures soft, even-cooked kulchas. Slow baking makes crisp kulchas.