Amritsari Kulcha is a popular North Indian dish, especially famous in Amritsar, Punjab. It’s a type of stuffed, leavened bread that’s traditionally baked in a tandoor (clay oven), giving it a crispy texture and smoky flavor. The kulcha is typically made with a dough of refined flour (maida), yeast, and yogurt, which makes it soft and fluffy. The kulcha has a soft, airy texture inside with a crispy, slightly charred exterior from being baked in a tandoor. The stuffing is mildly spiced, and when paired with the tangy chole, it creates a flavorful, savory combination. It’s a beloved street food in Amritsar, and there’s even a dedicated street food market called “Kulcha Land” in the city, where you can find the best Amritsari Kulcha!
How to make Kulcha Recipe
- When using Yeast, always use warm water mixed with sugar. This will activate the yeast quickly. Water should be warm and not hot and leave yeast for 5 minutes.
- You can knead the dough in the stand mixer or using hand, but remember to knead for 5-7 minutes so that everything is combined properly.
- The dough should not be too wet or too hard. If the dough is too wet, the stuffing will come out when you roll the kulcha. And when the dough is hard, kulche will not turn soft. So dough should be medium consistency. Not too soft and not too hard.
- When making stuffing, just make sure there are no lumps or big potato pieces in the mashed potatoes. The mashed potatoes should be of even consistency.
- When adding the stuffing in the dough, stuffing should be at room temperature. If stuffing is hot, it will break the kulcha while rolling.
- Just add 1-2 tablespoon of stuffing and do not over-stuff the kulchas. If it’s over-stuffed then when rolling, the stuffing will come out.
How to make Chole Recipe
- firstly, in a pressure cooker take soaked chana. i have soaked 1 cup chana in enough water for 8 hours.
- add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water. soda helps to cook chole well.
- cover and pressure cook for 5 whistles. if you do not have tea bags, then you can prepare tea decoction and add to cooker.
- once the pressure releases, open the cooker and discard the tea bags. keep aside.
- in a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, ½ tsp kasuri methi. saute on low flame until the spices turn aroamtic.
- now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.
- add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and ¼ tsp salt.
- saute on low flame until the spices turn aromatic.
- further add 1½ cup tomato puree and saute until the oil separates. to prepare tomato puree, i have blended 2½ ripened tomatoes in blender without adding water.
- now add boiled chole and mix well. adjust consistency by adding water if required.
- cover and simmer for 10 minutes, or until chole absorbs all the flavour.
- to prepare the tempering, heat 1 tbsp ghee in a pan
- add 2 chilli, ¼ tsp turmeri, ¼ tsp chilli powder and ¼ tsp garam masala.
- saute on low flame without burning the spices.
- pour the tempering over the chole masala, add 2 tbsp coriander and mix well.
- finally, Chole is ready to enjoy with kulcha.
