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Amritsari kulcha

RECIPE: AMRITSARI KULCHA (Courtesy of Chef Sanjyot Kheer from YFL)

Recipe for Amritsari Kulcha

Prep time: 1 hour- 1.5 hour (includes resting of the dough)

Cooking time: 15-20 minutes

Serves: 7-8 kulchas (depending on your preferred kulcha size)

Kulcha dough


  • Lukewarm water ½ cup
  • Lukewarm milk 1/4th cup
  • Curd ½ cup
  • Sugar 2 tbsp
  • Ghee 2 tbsp
  • Maida 3 cups
  • Baking powder 1 tsp
  • Baking soda 1/4th tsp
  • Salt 1 tsp


  • In a mixing bowl, add warm water, warm milk, curd, sugar and ghee, mix well until the sugar dissolves.
  • Further, use a sieve and sift the dry ingredients, together, add them in the water milk mixture and combine well, once they all come together, transfer it over the kitchen platform or in a large vessel and knead well, knead it well for at least 12-15 minutes while stretching it.
  • Initially you’ll feel the dough is very sticky, but don’t worry as and when you’ll knead it will smoothen and form like a proper dough.
  • Keep kneading until it’s smooth, soft & stretchy. Shape in a big size dough ball by tucking inwards and to make a smooth surface.  Apply some ghee over the dough surface and cover it with a cling wrap or a lid.
  • Rest the dough in a warm place for at least an hour, after the rest, knead the dough once again and divide in equal size dough balls. Apply some oil over the dough balls surface and rest them for at least ½ an hour, make sure to keep them covered with a damp cloth.
  • By the time they are resting you can make other components.

Kulcha filling


  • Cumin 1 tbsp
  • Coriander seeds 1.5 tbsp
  • Boiled potatoes 4-5 medium sized
  • Ginger 1 inch (chopped)
  • Green chillies 2-3 nos. (chopped)
  • Fresh coriander 2 tbsp (chopped)
  • Fresh mint 2 tbsp (chopped)
  • Black salt ½ tsp
  • Carom seeds 1 tsp
  • Red chilli powder 2 tsp (optional)
  • Dry mango powder ½ tsp
  • Anardana powder 2 tsp
  • Salt to taste
  • Onions 3/4th cup (chopped)


  • Set a pan on low flame, add jeera & coriander seeds, and dry roast them on low flame until they are fragrant, transfer them in a mortar pestle and cool down a little bit, further crush them coarsely and keep aside to be used in making the kulcha filling.
  • Prefer to grate the boiled potatoes instead of mashing them, as when you’ll roll the kulchas the small potato chunks in the filling may come out.
  • For making the filling, add grated potatoes & all the remaining ingredients in a mixing bowl, along with the crushed cumin & coriander seeds, mix well.
  • Add onions to the mixture, but make sure to add them just before making the kulchas or else the raw onions may leave a smell in the entire filling. Mix & combine well, the kulcha filling is ready to be used.

Imli pyaaz wali chutney


  • Soaked imli 1/4th cup
  • Water – 50 ml + 150-200 ml
  • Onions ½ cup (chopped)
  • Fresh coriander 2 tbsp (chopped)
  • Mint leaves 2 tbsp (chopped)
  • Ginger ½ inch (chopped)
  • Green chillies 1-2 nos. (chopped)
  • Cumin powder 1 tsp
  • Black salt 1 tsp
  • Anardana powder 1 tsp
  • Spicy red chilli powder 2 tsp
  • Salt to taste
  • Boiled potatoes 1 medium sized chopped (optional)
  • Powdered sugar / jaggery 3 tbsp (optional)


  • Use a sieve and strain the soaked tamarind to extract its pulp, mix water and tamarind pulp along with other ingredients, to make the imli pyaaz ki chutney, you can adjust the consistency of the chutney as per your preference by adding water.
  • Imli pyaaz ki chutney is ready, refrigerate until you serve.
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