Amritsari Kulcha with Wheat Flour

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    Amritsari Kulcha Whole Wheat
    Amritsari Kulcha Whole Wheat

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    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.

    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

    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 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).

    Amritsari Kulcha Calories Count

    Total Calories1645
    Servings6 Kulchas
    Calories Per Serving274.16

     

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    Print Recipe
    Stuffed Amritsari Kulcha with Wheat Flour Yum
    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.
    Course Main Course
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Passive Time 45 minutes
    Servings
    people
    Ingredients
    Course Main Course
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Passive Time 45 minutes
    Servings
    people
    Ingredients
    Instructions
    1. In a bowl, take lukewarm milk. Dissolve honey and yeast well. Keep it aside until yeast froths.
    2. For stuffing, mix mashed potatoes, chopped onion, ½ tsp salt and ½ tsp red chilli powder.
    3. 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.
    4. Keep the dough in a greased bowl and cover it with cling wrap. Let it rest until dough doubles in volume.
    5. Once dough doubles in volume, take it out on floured surface. Punch the dough and divide it into 6 equal parts.
    6. With the help of a rolling pin, roll each dough ball into a circular disc.
    7. Place the prepared stuffing in the centre and seal all the edges well.
    8. Roll the prepared stuffed dough ball into a circular disc.
    9. Place these stuffed kulchas on a baking tray. Brush them with milk, Sprinkle chopped coriander and keep aside for 10 minutes.
    10. Meanwhile preheat the oven at 200 degree Celsius for 10 minutes.
    11. Bake prepared kulchas in preheated oven at 200 degree Celsius for 20 minutes.
    12. Once baked, apply butter on kulchas and serve hot.

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    16 COMMENTS

    1. 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.

        Sonia

    2. 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.

        Sonia

    3. 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
        Sonia

        • 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!

    4. 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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