{"id":3920,"date":"2018-12-25T08:10:44","date_gmt":"2018-12-25T15:10:44","guid":{"rendered":"http:\/\/www.cookingcarnival.com\/?p=3920"},"modified":"2019-08-11T16:17:29","modified_gmt":"2019-08-11T23:17:29","slug":"amritsari-kulcha","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/amritsari-kulcha\/","title":{"rendered":"Amritsari Kulcha | Stuffed Kulcha recipe | Aloo Kulcha"},"content":{"rendered":"

Amritsari Kulcha is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Kulcha recipe ever.<\/em><\/span><\/p>\n

\"Amritsari<\/p>\n

Amritsari Kulcha with Chole or Dal Makhani is an authentic Punjabi meal of Amritsar. It is a heavenly delight on the palate and plate. \ud83d\ude42 But my family love to eat this Stuffed Kulcha as it is. \ud83d\ude42<\/p>\n

\"Amritsari<\/p>\n

Punjab is known for some scrumptious North Indian Dishes like Chole<\/a>, Palak Paneer<\/a>, Sarson Ka Saag, etc,. Amritsari Kulcha is one of them.<\/p>\n

\"Amritsari<\/p>\n

Amritsari Stuffed Kulcha recipe is very famous in North India. But the Best Kulchas are made in Amritsar. I have never been to Amritsar and never tried Kulcha from Amritsar, but last year my Sister in Law (she is from Amritsar) came to visit us when she tasted this Kulcha recipe, She said this is the exact same taste what we get in Amritsar. :). WIN…. WIN…<\/p>\n

\"Amritsari<\/p>\n

She said some Kulche Wala \/ roadside vendors also serve this stuffed Kulcha with Tamarind and date chutney. So we tried that combo and we loved it.<\/p>\n

\"Amritsari<\/p>\n

There are many varieties of Kulcha bread like Onion Kulcha, Paneer Kulcha<\/a>, Cheese Kulcha, Masala Kulcha, Kashmiri Kulcha, Butter Kulcha etc. If you want to make any of these, The dough recipe of Kulcha will remain the same. Only you need to change the stuffing.<\/p>\n

\"Amritsari<\/p>\n

It is a perfect Indian bread recipe for breakfast, Lunch or dinner. I used All purpose flour \/ Maida, but you can use half whole wheat flour or only whole wheat flour.<\/p>\n

I know traditionally yeast is not used in the leavening of this bread, but I love to use yeast. It gives a very nice and soft texture. If you don’t want to use yeast, you can use curd, baking soda, and baking powder.<\/p>\n

\"Amritsari<\/p>\n

The two important things you have to keep in mind while making Amritsari Aloo Kulcha.<\/p>\n

    \n
  1. The dough should be sticky and wet.<\/li>\n
  2. Your stuffing should be dry.<\/li>\n
  3. Leaving the dough for proofing for an hour is very important to get the soft kulchas.<\/li>\n
  4. Check the expiration of the yeast.<\/li>\n
  5. Milk must be warm, around 110 to 115 degrees F.<\/li>\n<\/ol>\n

    Today, I am sharing Amritsari Kulcha recipe in oven and Kulcha on a stove top.<\/p>\n

    How to make Amritsari Kulcha with Step By step Pics.<\/u><\/strong><\/h2>\n

    For Dough<\/u><\/em><\/strong><\/p>\n

    Take warm milk in a bowl. Add oil, yeast, and sugar into the bowl. Mix well, cover it and keep it in a warm place for 10 minutes until foamy.<\/p>\n

    \"PaneerKulcha_2to5\"<\/p>\n

    In a big mixing bowl, take flour and salt. Mix them well. Add foamy milk mixture and knead a soft dough. Knead the dough for 5 to 7 minutes. You can use the Kitchen-aid dough maker or you can knead the dough with your hands too. In step by step pics I have shown with hands and In the video with the kitchen aid.<\/p>\n

    \"amrisari<\/p>\n

    Grease a bowl and place the dough. Apply some oil. Cover it with plastic wrap and let it ferment for an hour. After an hour you will see the dough has doubled in size.<\/p>\n

    \"Amritsari<\/em><\/strong><\/p>\n

    For Stuffing<\/u><\/em><\/strong><\/p>\n

    Take all the ingredients in a bowl. Mix them well and divide into equal size balls. Keep it aside.<\/p>\n

    \"AmritsariKulcha_1to4\"<\/p>\n

    Let’s make Amritsari Aloo Kulcha<\/u><\/em><\/strong><\/p>\n

    Preheat Your oven @ 500 degrees F. If you are using a pizza stone, place it in the oven while preheating. If you don’t have Pizza Stone, you can use cookie pan sheet, pizza pan or pizza wire tray.<\/strong><\/p>\n

    Dust the working surface with a little bit of all purpose flour. Take out the dough onto the working surface Knead the dough once with help of little bit flour. Divide them into equal size balls.<\/p>\n

    Take one ball and gently press it out a bit. Place prepared stuffing ball in the middle and close it into a ball. Do the same process with the rest of the balls.<\/p>\n

    \"AmritsariKulcha_5to8\"<\/p>\n

    Take one ball and spread the dough using your finger or rolling pin in to a thick paratha. Sprinkle some coriander seeds, crushed anardana, chili powder and cilantro.<\/p>\n

    \"AmritsariKulcha_9to11\"<\/p>\n

    Place it on a pizza stone or greased a baking sheet. Bake it in a preheated oven at 500 degrees F (250 degrees C) for about 8 minutes or until top is golden brown in color.<\/p>\n

    \"AmritsariKulcha_12_13\"<\/p>\n

    Look At this picture, how beautifully they are puffing<\/p>\n

    \"AmritsariKulcha_14\"<\/p>\n

    Remove from the oven and apply butter on top.<\/p>\n

    Look at the back side<\/p>\n

    \"AmritsariKulcha_16\"<\/p>\n

    Amritsari Kulcha is ready. Serve them hot with Chhole<\/a> <\/span>or curd. Enjoy!!!<\/p>\n

    \"Amritsari<\/p>\n

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    \"Amritsari<\/div>\n\t
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    <\/div>\n\t<\/path><\/g><\/svg><\/span> Print<\/a>\n
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    4.80<\/span> from 49<\/span> votes<\/div><\/div>\n\t\n\t\n<\/div>\n

    Amritsari Kulcha<\/h2>\n
    <\/div>\n
    Amritsari Kulcha is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Kulcha recipe ever.<\/span>
    <\/div>Amritsari Kulcha with Chole or Dal Makhani is an authentic Punjabi meal of Amritsar. It is a heavenly delight on the palate and plate. \ud83d\ude42 But my family love to eat this Stuffed Kulcha as it is. \ud83d\ude42 <\/span><\/div>\n
    <\/div>\n
    <\/path><\/g><\/svg><\/span> Course <\/span>Main Course<\/span><\/div>
    <\/path><\/g><\/svg><\/span> Cuisine <\/span>Indian<\/span><\/div>
    <\/path><\/g><\/svg><\/span> Keyword <\/span>Amritsari Kulcha, Homemade Kulcha, Kulcha<\/span><\/div><\/div>\n
    <\/div>\n
    <\/path><\/path><\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
    <\/path><\/path><\/path><\/path><\/g><\/svg><\/span> Cook Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
    <\/path><\/g><\/svg><\/span> resting time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div>
    <\/path><\/g><\/svg><\/span> Total Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
    <\/div>\n
    <\/path><\/path><\/g><\/svg><\/span> Servings <\/span>12<\/span> Kulcha<\/span><\/span><\/div>\n
    <\/rect><\/path><\/g><\/svg><\/span> Calories <\/span>258<\/span>kcal<\/span><\/span><\/div>\n
    <\/path><\/path><\/g><\/svg><\/span> Author <\/span>Dhwani<\/a><\/span><\/div>\n

    Ingredients<\/h3>

    For Dough (12 Kulcha)<\/h4>