Amritsari kulcha
A leavened flatbread stuffed with spiced potato, pressed with coriander seed, slapped onto the wall of a tandoor and served dripping with butter beside chole.
What makes it amritsari kulcha
- A soft, leavened dough, layered with ghee.
- A spiced potato filling, often with pomegranate seed or ajwain.
- Baked on the wall of a tandoor, then butter — lots of it.
Where it comes from
Amritsar's breakfast, and the reason people queue at its dhabas in the morning. The dough is soft and layered with ghee, filled with potato — or cauliflower, onion or paneer — and pressed flat by hand, then stuck to the inside of the tandoor, where it puffs and crisps in minutes.
It comes to the table crushed with the palm so the butter runs through the layers, with a bowl of dark, sharp chole, tamarind chutney and pickled onion.
How it varies
- Mix kulcha
- Potato, cauliflower, onion and paneer in one.
- Paneer kulcha
- Stuffed with crumbled, spiced paneer.
Be the first here
Start your own amritsari kulchaNo one here has made amritsari kulcha yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
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