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July 16, 2017

Different regions have different popular flatbread in that region.

|Popular Italian Flat Bread: Focaccia Bread

|Popular Middle Eastern Flat Bread: Pita Bread

Similarly, Amritsari Kulcha is a famous north Indian flatbread and popularity of stuffed Amritsari kulcha recipe can be seen around the world.

Indians love the Punjabi kulcha recipe. The spicy stuffed kulcha recipe, adopted its name from the region Amritsar.

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Stuffed Amritsari kulcha recipe at home

I have lived my life eating such stuffed kulcha. But after I moved Pune, I started missing the aloo kulcha. I did not find the authentic Amritsari kulcha in the entire Pune.

Kulcha ready to serve

Before I started baking, craving for such delicacies was the only choice I had. I am sure many people who stay away from their hometowns, generally, miss the local food of their area. But finally, I made mind to try my hands of these Kulchas.

A kulcha is generally prepared with all-purpose flour. And as usual, we have changed the game by using 85% of the whole wheat flour in our Amritsari kulcha recipe. Don’t worry, there is no compromise on the taste.

Next time when you crave for Amritsari kulcha, don’t worry. Try this healthier version of stuffed aloo kulcha and enjoy the melt in mouth taste of these exotic kulchas.

|Recommended Read: Vegetarian Cheesy Stromboli


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Let’s Bake Stuffed Amritsari Kulcha

In a bowl, take lukewarm milk. Dissolve honey and yeast well. Keep it aside until yeast froths.

Yeast for Kulcha

For stuffing, mix mashed potatoes, chopped onion, ½ tsp salt, and ½ tsp red chili powder. Keep this aside.

Stuffing for Kulcha

In a large mixing bowl, take whole wheat flour, all-purpose flour, and salt. Add yeast solution to it.

Start kneading the dough. Add water little by little.

TIP: Every flour has different absorption capacity, add water accordingly.

Initially, the dough will be sticky but after 10 minutes of kneading, it will become soft, elastic and non-sticky. Keep the dough in a greased bowl, cover it cling wrap, and let it rest until it doubles in volume.

Dough for kulcha

Once dough doubles in volume (approximately 30-40 minutes), take it out on a floured surface.

Punch it to release the air and knead it for another 5 minutes. Divide the dough into 6 equal parts and shape each of them into a round ball.

TIP: Be as gentle as possible with the dough after the first rise.
Dough balls for Kulcha

Roll the dough ball into a circular disc. Place the prepared stuffing in the center.

TIP: There should be no moisture in the stuffing.

Note: I have used potato-onion stuffing however you can use stuffing of your choice.

Rolled dough sheet

Fold all the edges towards the center by overlapping on each other and seal all the open edges.

Sealed dough ball for Kulcha

Dust the counter again and roll the prepared stuffed dough ball into a circular disc.

Rolled stuffed sheet for kulcha

Place stuffed dough sheets on a greased baking tray. Brush them with milk and sprinkle chopped coriander. Let them rest for 10-15 minutes.

Stuffed kulcha before baking

Preheat the oven to 200 °C for 10 minutes and then bake stuffed kulchas for 20 minutes.

Kulcha out from oven

Brush the freshly baked kulcha with butter. Amritsari Kulcha tastes good with Chole (Chickpeas).

Buy Tools and Ingredients used in this recipe

Baking Trays| Oven | Mixing Bowl | Dough Scrapper| Oven Gloves

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Stuffed Amritsari Kulcha with Wheat Flour

Make world famous Stuffed Amritsari kulcha recipe at home with this easy to follow step-by-step instructions. This whole wheat kulcha recipe makes delicious stuffed Amritsari kulcha.

Amritsari Kulcha Whole Wheat
4 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 people



  • In a bowl, take lukewarm milk. Dissolve honey and yeast well. Keep it aside until yeast froths.
  • For stuffing, mix mashed potatoes, chopped onion, ½ tsp salt and ½ tsp red chilli powder.
  • In a large mixing bowl, take wheat flour, all-purpose flour , one tablespoon oil and salt. Add yeast solution to it. Start kneading the dough.
  • Keep the dough in a greased bowl and cover it with cling wrap. Let it rest until dough doubles in volume.
  • Once dough doubles in volume, take it out on floured surface. Punch the dough and divide it into 6 equal parts.
  • With the help of a rolling pin, roll each dough ball into a circular disc.
  • Place the prepared stuffing in the centre and seal all the edges well.
  • Roll the prepared stuffed dough ball into a circular disc.
  • Place these stuffed kulchas on a baking tray. Brush them with milk, Sprinkle chopped coriander and keep aside for 10 minutes.
  • Meanwhile preheat the oven at 200 degree Celsius for 10 minutes.
  • Bake prepared kulchas in preheated oven at 200 degree Celsius for 20 minutes.
  • Once baked, apply butter on kulchas and serve hot.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

About the Author Sonia Gupta

Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

  • 4 stars
    Hi Sonia
    I tried this recipe today. The kulchas came out soft but I felt little bit sour taste due to action of yeast. Do you think increasing amount of flour and keeping yeast amount to be same could have improved the taste?

    • Jasleen,

      sometime extra amount of yeast or leaving dough for more than required time leads to sourness. Check what went wrong in your case.

      Happy Baking!

  • Hi,
    As an after-thought, for benefit of other recipe hunters as me, i should mention that my kulchas may not have been as soft and spongy as the way sonia’s for a few reasons:
    1.) I might have used more wholewheat in proportion to maida. tried to be as precise as possible, but being a beginner, don’t have too many baking tools.
    2.) My dough did not look as moist as suggested in the pictures here. And I rolled out a bit thinner as well.
    3.) Finally, while anybodycanbake, am clearly not Sonia 😉
    Best wishes

  • Hi Sonia,
    You are a genius fairy — with a Magic Spatula 🙂 in hand. As i write this, two kulchas being baked, while I’ve happily eaten the previous ones… Lol, hope that the good mother in me will prevail and leave some for my son. Yes, they are THAT good. I wanted to actually make them before thanking you for guiding me.
    To those who will read your blog, i can only urge them sincerely to give this recipe a shot. Mine, did not turnout spongy and fluffy like the wayside restaurant: But then, remember, these are mostly WHOLEWHEAT. And as a greater compensation, they have an eathier and robust flavor profile along with being more healthy. A recipe for keeps 👍
    God bless you and please continue to share your amazing recipes, Sonia.
    Best Regards

    • Dear Sulekha,

      There is no better motivation than to know that your work is liked by somebody. And I deeply thank you for your kind words for me. I will continue to delight you with my work.


  • Hi Sonia,
    Absolutely love your blog and iam taking my small steps towards baking with your help. Actually, i had sent you an email earlier too. Just please let me know if these can be made a day ahead and refrigerated and how do we rewarm them before serving?
    Really do look forward to your response soon.
    Best Regards.

    • Sulekha

      Yes you can bake these Kulchas in advance. After baking, let them come to room temperature. Then pack them in any ziplock and store in the refrigerator. Before serving, cover the kulchas in aluminium foil and reheat at high temperature in the oven for 5 minutes.

      Happy Baking

  • Hi Sonia,
    i am absolutely in love with your spirit and, of course, your wonderful recipes…so much that i am actually attempting to bake. Your blog’s name, anybodycanbake, is just so inviting and inspiring for even basic cooks like me.
    Just a few queries:
    1.) Maybe a silly question, but am new to my oven here in china…do i use the symbol that shows two parallel lines to show heating at top and bottom, right ? And i keep it in the middle rack?
    2.) can this kulcha be prepared in the morning to serve in the evening? Can it be warmed up in microwave? If in the oven then at what temperature and for how long ?
    Actually, please always try and mention this detail in all your recipes as people like me dont want to be trapped cooking and would rather chitchat. Your family n friends are lucky to have such a dedicated soul in you that you serve them fresh off the oven. kudos to you 🙂
    look forward to hearing from you.
    Best wishes and Regards

    • Hi Sulekha,

      Thank you so much for your lovely words. Such things motivate me. Coming to your questions, please check the manual that you got with your oven to know about its setting. In general, both lines means using both the coils (top and bottom).
      Yes, you can bake these kulchas in advance. While serving, just cover them in aluminium foil and bake as it is in a pre-heated oven at 200 C for 10 minutes.

      Happy Baking

  • I want to make plain kulchas without the stuffing. How do i go about it? Also will the time and temperature in oven remain the same as yours?

    • Hello Mina, Temperature will remain the same as mentioned in the recipe, however, time may differ depending on the size of your oven.
      To make plain kulcha the step will remain same except adding the stuffing.

  • Hi Sonia,

    I did exactly as your recipe says, but my kulchas turned out to be atrocious. Even after two hours, the dough didn’t double up. Kneaded it for ten mins, after which rolled it into stuffed kulchas. The kulchas didn’t get baked at all..it was raw, as it was put in the oven. I can send you pictures of the final kulchas. Can you please guide me what went wrong?

    • Hi Khyati,
      Reading your comment, I believe, yeast is the culprit here. You must try the dough with a new yeast. If yeast is in working condition, the dough will rise.


  • Hi

    Really appreciate your kulcha. I have a doubt, though. Did u knead by hand or is it preferable to use a standing mixer? Does kneading by hand need tremendous effort?

    • Hi Hema,
      Kneading with hands is certainly great for some reason which are more related to mental health. If you are kneading less than 1 KG of dough the amount of effort is not much. However, using a stand mixer has not implications either. Choice is absolutely yours.


  • Such a lovely recipe…the picture has my mouth drooling…will try it over the weekend for sure…Are u using oil only for greasing? Don’t we need to add while making the dough?

    • Sheetal,

      I added one tablespoon oil with flour while kneading as mentioned in recipe steps and rest 1 tbs i used for greasing. This recipe doesn’t need much oil. Hope this will help you.

      • Thanks. Missed that point. But, I am looking forward to make this for my family soon. I have been coming back to your blog for a lot of baking recipes. They are absolutely smashing and much easier than I thought!

  • Hi Sonia,

    The kulchas came out fabulous..i walkways wanted to make them at home..Made these with Potato stuffing and little but of garlic on top.Everybody loved it and it has become a new favourite in my house.

    Great work! Best wishes from myside?

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