Amritsari Kulcha Recipe: A Delicious Treat with Chickpeas

Amritsari kulcha, a beloved dish from the city of Amritsar, is a type of stuffed flatbread that is soft, flavorful, and indulgent. Traditionally baked in a tandoor (clay oven), it can also be made on a regular pan, and the result is equally scrumptious. Served alongside spicy chickpeas (chole), this dish offers a perfect balance of textures and tastes. Here’s a simple recipe to make Amritsari kulcha with chickpeas at home on a pan.

Ingredients for Amritsari Kulcha:

For the Dough:

• 2 cups all-purpose flour (maida)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons yogurt
• 2 tablespoons oil or melted ghee
• 1/2 cup lukewarm water (adjust as needed)
• 1/4 cup milk (optional, for a soft texture)
• 1 tablespoon coriander leaves (chopped, optional)

For the Stuffing:

• 1/2 cup mashed boiled potatoes
• 2 tablespoons finely chopped onions
• 2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/4 teaspoon amchur (dry mango powder)
• Salt to taste
• 1 tablespoon chopped cilantro (coriander leaves)

For Cooking:

• Ghee or butter (for brushing)
• Nigella seeds (kalonji) or sesame seeds (optional)

Ingredients for Chickpeas (Chole):

• 1 cup chickpeas (kabuli chana), soaked overnight and boiled
• 1 tablespoon oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnishing
• Lemon wedges (optional)

Method to Make Amritsari Kulcha:

Step 1: Prepare the Dough

1. In a large bowl, combine all-purpose flour, baking powder, baking soda, sugar, and salt. Mix well.
2. Add yogurt, oil (or ghee), and slowly add lukewarm water, kneading the dough to a soft, smooth consistency. You can also add a bit of milk for extra softness.
3. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Step 2: Prepare the Stuffing

1. In a bowl, mix the boiled and mashed potatoes with onions, green chilies, ginger-garlic paste, and all the dry spices (cumin powder, coriander powder, garam masala, red chili powder, amchur, and salt).
2. Add the chopped coriander leaves and mix well until everything is evenly incorporated.
3. Divide the stuffing into small portions (about 8-10) and set aside.

Step 3: Roll Out the Kulchas

1. Once the dough has rested, knead it again for a minute.
2. Divide the dough into equal-sized balls (about the same number as the stuffing portions).
3. Roll each dough ball into a small circle (about 4-5 inches in diameter).
4. Place a portion of the stuffing in the center of the rolled dough. Gently fold the edges of the dough over the stuffing to seal it.
5. Roll the stuffed dough ball into a round disc, gently pressing it with your hands or rolling pin.
6. Optionally, you can sprinkle some nigella seeds or sesame seeds on the top of the kulcha and lightly press them down.

Step 4: Cook the Kulcha on a Pan

1. Heat a tawa or a non-stick pan on medium-high heat. Ensure it’s hot before placing the kulcha.
2. Place the rolled kulcha on the pan and cook for 1-2 minutes, until small bubbles form on the surface.
3. Flip the kulcha and cook on the other side for another 1-2 minutes. Press gently with a cloth or spatula to ensure even cooking.
4. Once both sides are golden and slightly crispy, brush the kulcha with ghee or butter.

Step 5: Serve

1. Serve the hot Amritsari kulchas with a side of spicy chickpeas (chole), garnished with fresh coriander leaves and a squeeze of lemon if desired.
2. Enjoy with a cooling raita or pickles to enhance the flavor.

Method for Making Chickpeas (Chole):

1. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden.
2. Add ginger-garlic paste and cook for another minute until fragrant.
3. Add the pureed tomatoes and cook for 5-7 minutes until the oil separates from the masala.
4. Add the boiled chickpeas, along with turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, and salt. Stir well.
5. Add a little water to achieve your desired consistency and let the chickpeas simmer for 10-15 minutes.
6. Garnish with fresh coriander leaves and serve hot.

Tips:

• For extra softness, you can rest the dough for longer, up to 1-2 hours.
• The kulcha can also be stuffed with cheese, paneer, or a mixture of both for a different variation.
• Adjust the spice levels according to your taste preferences.

This Amritsari kulcha with chickpeas is an irresistible combination that will satisfy your taste buds and transport you to the streets of Amritsar with every bite!