Amritsari Kulcha Stuffed Flatbread

Method

1. 1

   Make the kulcha dough: In a large bowl combine maida, baking powder, baking soda, yogurt, oil, sugar and salt. Mix together with your hands. Add warm water gradually — about 3/4 cup — kneading to a very soft, smooth dough. The dough should be soft and slightly sticky — softer than chapati dough. The leavening agents and yogurt create the characteristic softness. Cover with a damp cloth and rest for 1 to 2 hours.

2. 2

   Make the potato filling: Mix the mashed potato with finely chopped onion, green chilli, coriander leaves, red chilli powder, amchur, garam masala, ginger paste and salt. Mix thoroughly. Taste and adjust seasoning — the filling should be well-spiced and tangy from the amchur. Divide into 6 to 8 equal portions.

3. 3

   Divide the rested dough: Divide the rested dough into 6 to 8 equal balls.

4. 4

   Stuff the kulcha: Flatten one dough ball in your palm into a 8 cm disc. Place one portion of potato filling in the centre. Bring the dough edges up around the filling and pinch firmly at the top — just like stuffing a paratha. Gently roll the stuffed ball between your palms to smooth it.

5. 5

   Roll the stuffed kulcha: Place the stuffed ball on a lightly floured surface. Roll gently into a round about 15 cm in diameter and 5 mm thick. Roll carefully — if you press too hard the filling will push through the dough.

6. 6

   Sprinkle seeds on top: Sprinkle a few sesame seeds and a little finely chopped coriander on top. Press gently so they stick to the surface.

7. 7

   Cook on a very hot griddle (stovetop method): Heat a flat griddle or heavy cast iron pan on high heat until extremely hot. Place the kulcha on the griddle. Cook for 2 minutes — it will puff slightly and develop brown spots on the bottom. Flip.

8. 8

   Finish on flame or in oven: For the oven method: brush the top with water, stick to a preheated oven wall at 250°C (480°F) and bake 3 to 4 minutes. For stovetop: after flipping on the griddle, hold the kulcha directly over a medium gas flame for 15 to 20 seconds on each side using tongs until charred spots appear.

9. 9

   Brush with butter immediately: Remove the hot kulcha from heat. Apply a generous knob of butter immediately — it will melt and soak into the hot bread.

10. 10

    Serve with chole: Serve the hot buttered kulcha alongside a bowl of spiced chole (chickpea curry). In Amritsar, kulcha-chole is eaten with fresh yogurt and raw onion on the side.

11. 11

    Note: Amritsari Kulcha is specific to Amritsar — particularly the area around the Golden Temple. The most famous kulcha shops in Amritsar are near the Brahm Buta Market and Lawrence Road. A proper Amritsari kulcha is thicker than a tandoori naan, baked directly on the clay wall of a tandoor, and eaten with chole at breakfast. The butter application is not optional.