Amritsari Kulcha

Soft Amritsari bread stuffed with spiced potato, onion and coriander, cooked until blistered.

TIME BREAKDOWN
Prep: 3h
Cook: 30 min
Total: 3 hours 30 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 400g plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp caster sugar
  • 1 tsp salt
  • 100g natural yoghurt
  • 100ml warm milk
  • 2 tbsp vegetable oil
  • 400g floury potatoes, boiled, peeled and mashed
  • 1 small onion, very finely chopped
  • 2 green chillies, finely chopped
  • 1 tsp ground coriander
  • 1 tsp cumin seeds, dry-roasted and crushed
  • 1 tsp dried mango powder (amchur)
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp salt, for the filling
  • 3 tbsp chopped fresh coriander
  • 40g butter, melted, for brushing

Method

  1. Mix the flour, baking powder, sugar and salt in a large bowl. Add the yoghurt, milk and oil and mix to a soft dough, adding a splash of warm water if needed. Knead for 8 minutes until smooth, then cover with a damp tea towel and rest for 2 hours.

  2. For the filling, mix the mashed potato with the onion, green chillies, ground coriander, cumin, mango powder, chilli powder, salt and fresh coriander until well combined and not wet.

  3. Divide the dough into 6 balls. Flatten each into a 10cm disc, place 3 tbsp of filling in the centre, gather the edges over the filling and pinch to seal.

  4. Turn seam side down and roll gently to a round about 5mm thick, keeping the filling inside.

  5. Heat a heavy cast-iron frying pan over a high heat for 5 minutes until very hot. Heat the grill to its highest setting.

  6. Cook each kulcha in the dry pan for 2 minutes, then turn and cook for 2 minutes until blistered. Finish under the hot grill for 30 seconds.

  7. Brush with melted butter and serve hot with chole.