How to make stuffed Amritsari Kulcha with whole wheat

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    Amritsari Kulcha Whole Wheat
    Amritsari Kulcha Whole Wheat

    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.

    Kulcha ready to serve

    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.

    Ingredients

    Use Conversion Table to convert cups into grams and vice versa

    Items Quantity
    Wheat Flour 250 gm
    All Purpose Flour 50 gm
    Active Dry Yeast 1 tsp
    Honey 1 tsp
    Salt 1 tsp
    Olive Oil 2 tbs
    Milk 100 ml
    Water 100 ml
    Boiled Mashed Potatoes 1 cup
    Finely Chopped Onion ½ cup
    Chopped Coriander For garnishing
    Butter 1 tbs

    Ingredients available at Amazon India

    Disclaimer: The calories count mentioned above has been calculated using Google as a reference point. The count could differ depending on type and quality of ingredient you are using. Sonlicious does not guarantee in the accuracy of these calculations.

    Calories Count

    Total Calories 1645 Cal
    Total Slices 6 Kulchas
    Calories per slice 274.16 cal/Kulcha

    Instructions

    In a bowl, take lukewarm milk. Dissolve honey and yeast well. Keep it aside until yeast froths.

    Yeast for Kulcha

    For stuffing, mix mashed potatoes, chopped onion, ½ tsp salt and ½ tsp red chilli powder. Keep this aside.

    Stuffing for Kulcha

    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.

    Dough for kulcha

    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.

    Dough balls for Kulcha

    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.

    Rolled dough sheet

    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.

    Sealed dough ball for Kulcha

    Dust the counter again and roll the prepared stuffed dough ball into a circular disc.

    Rolled stuffed sheet for kulcha

    Let’s Bake!

    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.

    Stuffed kulcha before baking

    Meanwhile, preheat the oven at 200 degree Celsius for 10 minutes. Bake these stuffed sheets in a preheated oven for 20 minutes.

    Kulcha out from oven

    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.

    Amritsari Kulcha Recipe from Kulcha Land Amritsar
    Print Recipe
    Servings Prep Time
    6 people 15 minutes
    Cook Time Passive Time
    20 minutes 45 minutes
    Servings Prep Time
    6 people 15 minutes
    Cook Time Passive Time
    20 minutes 45 minutes
    Amritsari Kulcha Recipe from Kulcha Land Amritsar
    Print Recipe
    Servings Prep Time
    6 people 15 minutes
    Cook Time Passive Time
    20 minutes 45 minutes
    Servings Prep Time
    6 people 15 minutes
    Cook Time Passive Time
    20 minutes 45 minutes
    Ingredients
    Servings: people
    Instructions
    1. In a bowl, take lukewarm milk. Dissolve honey and yeast well. Keep it aside until yeast froths.
    2. For stuffing, mix mashed potatoes, chopped onion, ½ tsp salt and ½ tsp red chilli powder.
    3. In a large mixing bowl, take wheat flour, all-purpose flour , one tablespoon oil and salt. Add yeast solution to it. Start kneading the dough.
    4. Keep the dough in a greased bowl and cover it with cling wrap. Let it rest until dough doubles in volume.
    5. Once dough doubles in volume, take it out on floured surface. Punch the dough and divide it into 6 equal parts.
    6. With the help of a rolling pin, roll each dough ball into a circular disc.
    7. Place the prepared stuffing in the centre and seal all the edges well.
    8. Roll the prepared stuffed dough ball into a circular disc.
    9. Place these stuffed kulchas on a baking tray. Brush them with milk, Sprinkle chopped coriander and keep aside for 10 minutes.
    10. Meanwhile preheat the oven at 200 degree Celsius for 10 minutes.
    11. Bake prepared kulchas in preheated oven at 200 degree Celsius for 20 minutes.
    12. Once baked, apply butter on kulchas and serve hot.

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    16 COMMENTS

    1. Hi Sonia,

      I did exactly as your recipe says, but my kulchas turned out to be atrocious. Even after two hours, the dough didn’t double up. Kneaded it for ten mins, after which rolled it into stuffed kulchas. The kulchas didn’t get baked at all..it was raw, as it was put in the oven. I can send you pictures of the final kulchas. Can you please guide me what went wrong?

    2. Hi

      Really appreciate your kulcha. I have a doubt, though. Did u knead by hand or is it preferable to use a standing mixer? Does kneading by hand need tremendous effort?

      • Hi Hema,
        Kneading with hands is certainly great for some reason which are more related to mental health. If you are kneading less than 1 KG of dough the amount of effort is not much. However, using a stand mixer has not implications either. Choice is absolutely yours.

        Sonia

    3. Such a lovely recipe…the picture has my mouth drooling…will try it over the weekend for sure…Are u using oil only for greasing? Don’t we need to add while making the dough?

      • Sheetal,

        I added one tablespoon oil with flour while kneading as mentioned in recipe steps and rest 1 tbs i used for greasing. This recipe doesn’t need much oil. Hope this will help you.
        Thanks
        Sonia

        • Thanks. Missed that point. But, I am looking forward to make this for my family soon. I have been coming back to your blog for a lot of baking recipes. They are absolutely smashing and much easier than I thought!

    4. Hi Sonia,

      The kulchas came out fabulous..i walkways wanted to make them at home..Made these with Potato stuffing and little but of garlic on top.Everybody loved it and it has become a new favourite in my house.

      Great work! Best wishes from myside😀

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