Amritsari kulcha is a traditional Punjabi dish from an Indian subcontinent, also called aloo kulcha is usually served with chole.


  • All-purpose flour: 2 cup
  • Baking powder: 1 teaspoon
  • Baking soda: a pinch
  • Curd: 3 tablespoon
  • Salt to taste
  • Sugar: 1 teaspoon
  • Butter: 2-3 tablespoon
  • Sesame seeds: 1 teaspoon
  • Coriander leaves: 1 tablespoon finely chopped
  • Water as needed


  • Potato: 3 boiled
  • Onion: 1 very finely chopped
  • Salt to taste
  • Green chili: 2 finely chopped
  • Red chili powder: 1 teaspoon
  • Ginger-garlic: 1 teaspoon grated
  • Ground spice powder: 1/2 teaspoon
  • Cumin powder: 3/4 teaspoon
  • Lemon juice: 2 tablespoon
  • Carom seeds: 1 teaspoon
  • Coriander leaves: 3 tablespoons finely chopped
  • All-purpose flour: 2 tablespoon
  • Butter: 4-5 teaspoon


  1. Firstly, take a big bowl and seave all the dry ingredients of dough one by one.
  2. Mix these altogether well and add a cup of curd and butter.
  3. Gently mix and add water little by little at a time and knead a very smooth dough.
  4. Make sure that dough is too smooth and stiff.
  5. Cover the dough with plastic wrap or a wet cloth, keep it aside for at least 30 minutes.
  6. Another side starts stuffing process.
  7. Now, for stuffing mash all the boiled potatoes very fine in a bowl, add finely chopped onion, green chili, grated ginger-garlic, red chili powder, ground spice powder, cumin powder, carom seeds, and coriander leaves.
  8. Finally, add lemon juice and all-purpose flour to make a mixture little dry, give it a very nice mix.
  9. After 30 minutes knead the dough again for 10 minutes with an around 2 tablespoons of dry flour.
  10. Knead the dough very well with the help of palm and fingers.
  11. Furthermore, add a soft butter and knead again for 5-6 minutes well.
  12. So, the dough and the stuffing both are ready, now take a ball portion of the dough and roll it with fingers.
  13. Also, we can use rolling board and pin, roll it on 1/2 inch thickness.
  14. Put the stuffing in it as much as you like and lift the rolled dough from all the sides and seal the stuffing well.
  15. Gently make a ball and press the stuffed dough with fingers and then roll it till 1/4th thickness, sprinkle some sesame seeds and coriander leaves, roll it again gently.
  16. As of now, heat the iron tawa on medium flame and wet one side of kulcha with little water so that the kulcha will stick to the tawa well.
  17. Once the tawa is enough hot place the wet part of kulcha on it and cook it on low heat.
  18. After 2 minutes flip the tawa and cook another side direct on low heat.
  19. When the brown spots are coming out turn off the heat and spread butter on top of hot kulcha.
  20. Finally, the Amritsari kulcha is ready.
  21. Same way prepares all the kulchas from remaining dough.
  22. Serve the hot and soft kulcha with Punjabi Chole.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: