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.
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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.
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
Let’s Bake Stuffed Amritsari Kulcha
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 chili powder. Keep this aside.
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.
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.
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.
Fold all the edges towards the center by overlapping on each other and seal all the open edges.
Dust the counter again and roll the prepared stuffed dough ball into a circular disc.
Place stuffed dough sheets on a greased baking tray. Brush them with milk and sprinkle chopped coriander. Let them rest for 10-15 minutes.
Preheat the oven to 200 °C for 10 minutes and then bake stuffed kulchas for 20 minutes.
Brush the freshly baked kulcha with butter. Amritsari Kulcha tastes good with Chole (Chickpeas).