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A classic Punjabi delight! Flaky, crispy-on-the-outside, soft-on-the-inside flatbread stuffed with a savory spiced potato filling. Traditionally cooked in a tandoor, this recipe shows you how to get that authentic taste on a regular stovetop.
For 4 servings
Prepare the Dough
Prepare the Potato Filling
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A classic Punjabi delight! Flaky, crispy-on-the-outside, soft-on-the-inside flatbread stuffed with a savory spiced potato filling. Traditionally cooked in a tandoor, this recipe shows you how to get that authentic taste on a regular stovetop.
This punjabi recipe takes 55 minutes to prepare and yields 4 servings. At 530.1 calories per serving with 10.63g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Stuff and Roll the Kulchas
Cook the Kulcha
Serve Hot
Replace the potato filling with a mixture of crumbled paneer, onions, green chilies, and spices.
Use finely grated cauliflower (squeezed to remove excess water) mixed with spices for the filling.
Use a 50/50 mix of whole wheat flour (atta) and all-purpose flour (maida) for the dough to increase fiber content.
Use a simple filling of finely chopped onions mixed with spices like red chili powder, anardana, and salt.
The high carbohydrate content from both the potatoes and the flour provides a quick and substantial source of energy, making it a very filling meal.
The use of curd (yogurt) in the dough introduces beneficial probiotics, which can aid in gut health and digestion.
Spices like coriander, anardana (pomegranate seeds), and kalonji not only add authentic flavor but also contain antioxidants and compounds that can aid digestion.
One homemade Amritsari Kulcha contains approximately 450-500 calories, depending on the amount of butter used. This is primarily from the refined flour, potatoes, and butter.
Amritsari Kulcha is an indulgent dish and not typically considered a health food. It is high in carbohydrates from refined flour and potatoes. However, it can be enjoyed as part of a balanced diet. Using whole wheat flour can increase its fiber content.
Yes. If you have an electric stove, cook the kulcha on a hot tawa. After placing it on the tawa, cover and cook for 2 minutes on low-medium heat. Flip, brush with butter or ghee, and cook the other side until golden and crisp, pressing gently with a spatula.
The kulcha might not stick if the tawa is non-stick, not hot enough, or if you didn't apply enough water. An old, well-seasoned iron tawa works best for this method.
Yes. You can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. The filling can also be made ahead and refrigerated. Bring both to room temperature before you start making the kulchas.