All India famous Amritsari Kulcha recipe
Amritsari Kulcha is a famous north Indian flat bread. However, the popularity of amritsari stuffed kulcha is not limited to northern India. Recipe of amritsari kulcha breaks the regional boundaries and is popular in every part of the world.
Flat breads are famous in almost every region of the world. Italian loves the Focaccia Bread, Pita bread which is famous in Middle East, Turikish Pide Bread is Ramadan special Turkish flat bread and the list of flat breads are never ending.
Indians love the Punjabi kulcha. The spicy version of stuffed kulcha recipe, adopted its name from the region Amritsar. Another version of kulcha that is very popular in south Asia is known as “Doodhia Kulcha” (Milk Kulcha). In this recipe of kulcha, milk is used to knead the dough.
How to make stuffed kulcha recipe at home
Every Indian mouth waters when they see a masala kulcha or an aloo kulcha. A kulcha is generally prepared with all-purpose flour. In this aloo kulcha recipe, I have used 85% of whole wheat flour and just 15% of all-purpose flour. Don’t worry, there is no compromise on the taste.
Punjabi’s and the love for stuffed kulcha
If you are a Punjabi, the love for Punjabi food is obvious. In the same way, I am no exception.
“You can take a Punjabi out of Punjab but you can’t take Punjab out of a Punjabi” – old proverb
I have lived my life eating such stuffed kulchas. But after I moved Pune, I started missing the aloo kulcha. I did not find the authentic amritsari kulcha in the entire Pune. Before I started baking, craving for such delicacies was the only choice I had. I am sure many people who stay away from their hometowns, generally miss the local food of their area. But finally I made mind to try my hands of these Kulchas.
How to make stuffed amritsari kulcha
Next time when you crave for amritsari kulcha, don’t worry. Try these healthier version of stuffed aloo kulcha and enjoy the melt in mouth taste of these exotic kulchas.
|Wheat Flour||250 gm|
|All Purpose Flour||50 gm|
|Active Dry Yeast||1 tsp|
|Olive Oil||2 tbs|
|Boiled Mashed Potatoes||1 cup|
|Finely Chopped Onion||½ cup|
|Chopped Coriander||For garnishing|
|Calories Per Serving||274.16|
In a bowl, take lukewarm milk. Dissolve honey and yeast well. Keep it aside until yeast froths.
For stuffing, mix mashed potatoes, chopped onion, ½ tsp salt and ½ tsp red chilli powder. Keep this aside.
In a large mixing bowl, take whole wheat flour, all-purpose flour, one tablespoon oil and salt. Add yeast solution to it.
Start kneading the dough. Add water little by little. Don’t add suggested amount of water at once. Every flour has different absorption capacity. So add water accordingly.
Initially dough will be sticky but after kneading for 10 minutes, dough will become soft, elastic and non-sticky. Keep the dough in a greased bowl and cover it with cling wrap. Let it rest until dough doubles in volume.
It will take approximately 30-40 minutes to rise the dough. Once dough doubles in volume, take it out on floured surface.
Punch it to release the air and knead it for another 5 minutes. Divide the dough into 6 equal parts and shape each of them into round ball.
With the help of a rolling pin, roll each dough ball into a circular disc. Don’t roll it too thin.
Place the prepared stuffing in the centre. I have used potato-onion stuffing however you can prepare your choice of stuffing. You can use Paneer (Cottage Cheese) and make Panner Kulcha as well. The only thing you need to take care is, there should be n moisture in the stuffing.
Now start folding all the edges towards centre by overlapping on each other just like we do for stuffed Pranthas. Tightly seal all the open edges.
Dust the counter again and roll the prepared stuffed dough ball into a circular disc.
Place these stuffed dough sheets on a greased baking tray by leaving some space in between. Brush them with milk and sprinkle chopped coriander. Let these rest for 10-15 minutes.
Meanwhile, preheat the oven at 200 degree Celsius for 10 minutes. Bake these stuffed sheets in a preheated oven for 20 minutes.
Baked whole wheat stuffed kulchas are ready to serve. Brush freshly baked kulcha with butter. These taste good with Chole (Chickpeas). Bake these delicious and healthy kulchas and share your feedback with us.
Disclaimer: Opinions expressed within this article are personal. The calories count is indicative using Google as a reference point. The links carry affiliate links. If you click and buy Sonlicious will get a small commission that helps in keeping the blog up and running. The brands gave nothing to recommend their product.