Amritsari Kulcha

Learn to make the delicious and comforting Amritsari Kulcha at home This is a Sanjeev Kapoor exclusive recipe.

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Amritsari Kulcha

Main Ingredients Dough, Refined flour
Cuisine Punjabi
Course Breads
Prep Time 41-50 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Amritsari Kulcha

  • Dough
  • 2 cups Refined flour
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Baking soda
  • 1 tablespoon Dried fenugreek leaves (kasuri methi)
  • 1/2 tablespoon Butter softened
  • Stuffing
  • 3 Medium potatoes boiled, peeled
  • 1 Medium onion finely chopped
  • to taste Salt
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Ginger crushed
  • 1 teaspoon Green chillies chopped
  • 1 tablespoon Coriander seeds crushed
  • 3 tablespoons Fresh coriander leaves chopped
  • as required Butter
  • 1 tablespoon Garlic chopped
  • to serve Mango pickle


  1. Take refined flour in a bowl, add salt and baking soda and mix well. Add kasuri methi and mix well. Add sufficient water gradually and knead into a soft dough. Add butter dough and mix well. Cover and rest for 30 minutes.
  2. To prepare the stuffing, mash potatoes well with hands and put into another bowl, add onion and mix well. Add salt, red chilli powder, ginger, green chillies, coriander seeds and mix well. Add 2 tbsps coriander leaves and mix well.
  3. Divide the dough into large equal balls. Sprinkle a little four on the worktop, place a ball on it and roll it into thin disc. Spread 1 tsp butter on it evenly, sprinkle flour and spread it gently with hands, make a three-fold. Roll it slightly roll and apply 1 tsp butter, sprinkle flour and make a three-fold. Repeat this process till 7 layers are formed.
  4. Heat a non-stick tawa.
  5. Make a cavity in the centre, place a generous amount of stuffing in the centre, bring the edges together and press to seal. Sprinkle flour on the worktop, and tap the stuffed ball with your fingers to a thick disc. Dab the surface with a little water, sprinkle a little coriander leaves and little garlic and pat it gently.
  6. Dab some water on both sides of the kulcha and place it on the tawa and gently press your fingers all over the surface. Now turn the tawa upside down over medium flame and cook till golden brown specs appear on top surface. Prepare more kulche following same procedure.
  7. Transfer each kulcha on the worktop, apply some butter on top and crush it lightly between palms.
  8. Place them on serving plates and serve hot with mango pickle.