Stuffed leavened bread from Amritsar
Amritsari Kulcha
Amritsari Kulcha
35 minMedium
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
6 kulchas
Difficulty
Medium
Cost
Budget
$
Amritsari Kulcha
Stuffed leavened bread from Amritsar
A thick, soft leavened bread stuffed with a spiced potato or paneer filling, baked until golden. A street food icon from the holy city of Amritsar.
20m
Prep Time
15m
Cook Time
35m
Total Time
3
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Amritsari kulcha is Punjab's most famous bread—thicker and softer than naan, generously stuffed with a spiced potato filling, and traditionally baked in a tandoor. At home, a hot skillet does the job beautifully.
Ingredients
- 2 cups all-purpose flour, 1/2 tsp baking powder, pinch baking soda, salt
- 1/2 cup yogurt, 2 tbsp oil, water as needed
- 2 potatoes boiled and mashed with 1 tsp each cumin and amchur
- 2 green chilies minced, 2 tbsp cilantro, salt to taste
- 3 tbsp butter for brushing
- Chole (chickpea curry) and pickle for serving
Instructions
- 1
Make a soft dough with flour, leaveners, yogurt, oil, salt, and water; rest 1 hour.
- 2
Mix mashed potato with cumin, amchur, green chilies, cilantro, and salt for filling.
- 3
Divide dough into 6 balls, flatten, stuff with filling, seal, and roll into thick rounds.
- 4
Cook on a hot griddle with butter on both sides, pressing gently, until golden and cooked through.
- 5
Brush with extra butter and serve hot with chole and onion pickle.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
All-purpose flourWhole wheat flour (50/50 blend)
Slightly denser but healthier
Potato fillingPaneer crumbled with spices
Richer, creamier filling
FlavorPantry
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
Why the spice blend matters
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
- Adds warmer depth quickly
- Useful across curries, lentils, and vegetable dishes
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeTips & Storage
Pro Tips
Kulcha should be thicker than naan—do not roll too thin or the filling overwhelms the bread.
Press gently with a spatula while cooking to ensure even contact with the griddle.
Storage
Wrap and refrigerate for 2 days. Freeze for up to 1 month.
Reheating
Warm on a hot griddle with a touch of butter for 1 minute per side.
Nutrition Facts
Per serving (15mg) · 3 servings
Calories300
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates42g
Fat11g
Fiber440mg
Sugar3g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between kulcha and naan?
- Kulcha is thicker, often stuffed, and uses baking powder. Naan is thinner and traditionally yeast-leavened.
- What other fillings can I use?
- Paneer, mixed vegetable, or onion are popular alternatives.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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