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Amritsari Kulcha

Amritsari Kulcha

Name: Amritsari Kulcha
Total time: 1 min 2 s
Yield: 2
Ingredients: 1 cup Atta; 2 teaspoons Refined Oil; 1 teaspoon Salt; 1 teaspoon Chat Masala; 2 teaspoons Coriander Seeds; 1 teaspoon Red Chilli Powder; 2 units Green Chillies; 3 units Potato; 50 g Curd; 8 g Coriander Leaves; 2 teaspoons Anardana Powder

Time1 Hr 10 Min

DifficultyIntermediate

Serves2

The crisp lip-smacking flatbread stuffed with select spices and boiled potatoes, ‘Kulcha Amritsar’ or ‘Amritsari Naan’ is a delight from the North Indian state of Punjab. Enjoyed as a heavy breakfast, filling lunch or a cheat dinner when on diet, it is loaded with proteins, fats, carbs and fibre. Accompany it with a side of Pindi chole or paneer gravy, curd and pickle, or polish it off with a doll ... op of white home-made butter. Wash it down with a tall glass of lassi for a satiating experience in Punjabi style. With potato as the main filling in the Amritsari kulcha recipe, it is popular with people of all age groups. Add some grated cheese to make it interesting for kids. Potato - a vegetable loved by all provides the fibre content, vitamin C, potassium and vitamin B6. It helps decrease the risk of heart ailments and reduces the amount of bad cholesterol in the blood. We have used curd in this Amritsari naan recipe to ferment the dough in lieu of yeast. Curds with its prebiotic properties aid in digestion, improves immunity, adds radiance and healthy glow to the skin and hair, and assists in healthy weight loss. The coriander seeds are a rich source of copper, zinc, iron and essential minerals. It improves metabolism and heart health while the pomegranate seeds or anardana are a rich source of fibre, antioxidants, vitamin E and magnesium. Replacing the maida with whole wheat flour in this Amritsari kulcha recipe makes it perfect for the health-conscious individuals.

Ingredients

Dry Grocery

Atta

1 cup

Refined Oil

2 teaspoons

Salt

1 teaspoon

Chat Masala

1 teaspoon

Coriander Seeds

2 teaspoons

Red Chilli Powder

1 teaspoon

Anardana Powder

2 teaspoons

Fruits & Vegetables

Potato

3 units

Dairy

Curd

50 g

Other

Green Chillies

2 units

Coriander Leaves

8 g

Directions

Boil the potato in saltwater till it gets soft. Once it gets soft, drain it and allow it to cool down.

Peel and grate the potato. Chop the green chili, coriander leaves, and set aside. Roast the coriander seeds and crush it.

To the mashed potato add salt, green chili, coriander leaves, red chili powder, chat masala, and garam masala. Mix well and set aside.

In a mixing bowl, add atta along with salt, oil, and curd. Gradually add water and knead it to make a soft dough.

Cover the dough with a damp cloth and let it rest for 20 minutes. Divide the dough into equal parts and make dough balls.

Stuff the dough with a ball with potato mixture

On a floured surface, roll it with a rolling pin. Sprinkle some crushed coriander and anardana powder on top.

Apply little water on the other side of kulcha and place it on an iron tawa and cook on slow fire. Once it starts getting dry, turn down the iron griddle on an open fire and cook till golden marks.

Remove the kulcha from the tawa and serve hot .

Interesting facts about Naan and Kulchas

● The first recorded history of naan dates back to the 1300s in the works of Indo-Persian poet, Amir Khosrow. ● Food enthusiasts, homemakers and chefs across the globe experiment with a variety of fillings and flavours to transform a basic flatbread to a delightful and enjoyable fare. ● Stuffed naan accompanied by keema or kebabs were popular delicacies in the royal courts of Mughals. ● Besides India, naans and kulchas with a variety of fillings are popular in Iran, Afghanistan, Bangladesh, North-east frontier province, all the way till Uzbekistan and Tajikistan. ● It is believed that about one lakh kulchas and naans are tossed every day in the city of Golden Temple – Amritsar. From the soot-stained hole in the wall eateries to fancy air-conditioned fine-dine restaurants and humble homes. Traditionally the street food from the bye-lanes of Amritsar, Punjab, the Amritsari Kulcha is made in tandoor. With this easy to follow recipe, let us explore how to make Amritsari Kulcha at home on the tawa.

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We hope you had fun making it! Enjoy the meal.

How Did Amritsari Kulcha Become Popular?

As the name suggests, Amritsari kulcha finds its origins in Amritsar. Its popularity goes back to the Mughal era. Some versions of history suggest that the Amritsari kulcha recipe was invented by Shah Jahan’s royal chef. After tasting it once, the king liked the dish so much that he started having Amritsari kulcha regularly as breakfast and lunch. Fast forward to this day, people all over India like this dish. Go to any major city of Punjab and you will find that every restaurant and dhaba delivers kulcha with a taste that is unmatchable by any other region. In fact, you can see many dhabas and restaurants in North India which mention Amritsari kulcha as their chef’s special dish.

Restaurant Style Kulcha Vs Homemade Kulcha

If you have the option of making it at home, you should always prefer a homemade kulcha over a restaurant one. You can make a kulcha at home with a surety of hygiene. Along with that, you can control the flavours according to your taste as people with weak digestion find restaurant-style Amritsari kulcha too hot for their gut.

Q - What is a kulcha?

A - A kulcha is a soft textured bread that is often accompanied by chloe. In simpler words, it is a local version of naan. That is why Amritsari kulcha is sometimes referred to as Amritsari naan. Usually, a kulcha is eaten as a lunch dish. Some people also like to have it as their breakfast dish as it is packed with calories. Amritsari kulcha is a special version of kulcha that originated in Amritsar, a big city in Punjab.

Q - Is Amritsari kulcha healthy for the body?

A - It is true that this kulcha contains a high amount of calories. This means that you should not eat this kulcha on a regular basis. But, you can make Amritsari kulcha at home once in a while without any worry. In fact, every time some guests knock on your door, you can make Amritsari kulcha for their welcome.

Q - How many types of Kulcha are there?

A - Thanks to its taste, many regions have made their versions of kulcha. The simplest type of kulcha is the one that does not contain any stuffing. It is eaten with different types of curries. This simple kulcha is called naan in many restaurants. Other types of kulcha contain some kind of stuffing. Aloo kulcha, for example, contains potato stuffing. Some popular types of kulcha are onion kulcha, masala kulcha, butter kulcha, Kashmiri kulcha, Amritsari kulcha and more.

Q - What can I serve with kulcha?

A - You can apply butter to your Amritsari kulcha and even garnish it with chopped coriander leaves. You can also have it with hot chole sabzi that is made with chickpeas. Some people love to have kulcha with spicy chutney. If you find spicy chutney too hot for your palate, you can have the kulcha with tangy chutney made from amchoor and mint leaves.

Q - Is there only one way of making Amritsari Kulcha?

A - There are many ways of making this kulcha. You can bake it in a tandoor or clay oven, or you can use a tawa for making it. We have mentioned the Amritsari kulcha recipe with tawa as it is hard to find tandoor in homes. Also, handling tawa is easier for beginners.

Tips to Enhance the Taste of Your Kulcha

There are many tricks that restaurants use to enhance the taste of their kulcha. You can also use these tricks to make the taste of your kulcha even better: Stuff some crushed paneer along with aloo masala to add a rich taste to your Amritsari naan. Don’t forget to spread some butter on the top of your kulcha before serving. You can also use ghee if you do not have butter in the kitchen. You can use black sesame seeds and cilantro for garnishing your Amritsari aloo kulcha.

Other Recipes to Try

Liked the taste of Amritsari kulcha? Well, we know some other recipes that are similar to Amritsari naan kulcha. Here are our best picks of recipes that you should try: Spinach Roti: When children refuse to eat spinach in their meals, parents often give them spinach roti so that they can have their share of the healthy spinach. You can imagine how healthy this roti must be, that one dough for spinach roti can have as much as a full bag of spinach. Lachha Paratha: This is the favourite food item of foodies who also happen to be photographers. A multi-layered Indian flatbread, lachha paratha looks very beautiful with all its circular layers. Along with its visual appeal, it also tastes very delicious with its simple ingredients like salt, semolina, sugar, and flour. Garlic Naan: As we mentioned earlier, Amritsari kulcha is also called a naan. If you liked that, you are also going to love garlic naan. Along with basic naan ingredients such as flour, sugar, salt and water, some grated garlic is also added to this type of naan. Whole Wheat Roti: You can imagine its popularity by knowing the fact that whole wheat roti gets prepared in every North Indian kitchen at least once a day. Some kitchens even prepare it three times. It is simply a flatbread made of whole wheat that can be eaten with any type of curry. Once you learn how to make soft rotis, you can get assured that you are no longer a beginner in Indian kitchens.

Conclusion

The best Amritsari kulcha is the one that you prepare at your home. When you make the kulcha with loads of love and patience, it will have an authentic spicy flavour and a crispy texture. The best part is that this Amritsari naan recipe is as easy as it can be. Just a few steps with a small number of ingredients and you will have a tasty Amritsari kulcha in your hand!