Authentic Amritsari Kulcha Recipe- Fenugreek & Potato Stuffed Bread

Last Updated on 2 months by Neha Deshmukh

Authentic Amritsari Kulcha Recipe – Fenugreek & Potato Stuffed Bread

Introduction

Oh, Kulcha! Just the name brings back memories of bustling streets in Amritsar, the aroma of freshly baked bread, and the joy of sharing a meal with loved ones. This isn’t just bread; it’s a piece of Punjabi culinary heritage. I first tried real Amritsari Kulcha on a trip years ago, and I’ve been trying to recreate that magic in my kitchen ever since. It took a few attempts, but I’m so excited to share my version with you – a soft, fluffy, and flavourful Kulcha stuffed with a delicious fenugreek and potato mixture. Trust me, it’s worth the effort!

Why You’ll Love This Recipe

This Amritsari Kulcha recipe is special for a few reasons. It’s incredibly flavourful, thanks to the unique combination of fenugreek (methi) and spices. The texture is just perfect – soft on the inside, slightly chewy on the outside, and beautifully puffed up. Plus, it’s a fantastic way to experience the authentic taste of Punjab right in your own home. It’s a bit of a project, but the results are so rewarding.

Ingredients

Here’s what you’ll need to make these amazing Kulchas:

• 3.5 cup all-purpose flour (approx. 420g)
• 0.5 teaspoon baking soda (approx. 2.5g)
• 0.5 teaspoon baking powder (approx. 2.5g)
• 0.5 cup plain yogurt (approx. 120ml)
• 1 tablespoon Ghee/melted butter/oil (approx. 15ml)
• 1 teaspoon salt (approx. 6g)
• 1.5 teaspoon sugar (approx. 7.5g)
• 2 big size russet potatoes (approx. 300g)
• 3 cup chopped fresh fenugreek leaves (approx. 360g)
• 1 tablespoon grated ginger and garlic (approx. 15ml)
• 0.5 teaspoon cumin powder (approx. 2.5g)
• 0.5 teaspoon chili powder (approx. 2.5g)
• 0.5 teaspoon coriander powder (approx. 2.5g)
• 0.5 teaspoon fennel powder (approx. 2.5g)
• 0.25 teaspoon turmeric powder (approx. 1.25g)
• 1 tablespoon oil (approx. 15ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Fenugreek (Methi): This is key to the authentic Amritsari Kulcha flavour. Don’t skip it! Fresh fenugreek leaves are best, but you can use dried leaves if you can’t find fresh (use about 1/3 cup dried, rehydrated in warm water).
• Ghee vs. Butter/Oil: Traditionally, ghee is used for richness and flavour. But melted butter works beautifully too, or even a neutral oil if you prefer. I often use a mix of ghee and butter for the best of both worlds.
• Regional Flour Variations: While all-purpose flour works great, some people in Punjab use a mix of all-purpose flour and atta (whole wheat flour) for a slightly more rustic texture. Feel free to experiment! About 50/50 is a good starting point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the flour, baking soda, baking powder, yogurt, ghee, salt, and sugar. Gradually add water, mixing until a soft, pliable dough forms. It should be slightly sticky. Let it rest for 15 minutes – this allows the gluten to relax.
2. Knead & Rest: Now, knead the dough for about 5-7 minutes until it’s smooth and elastic. This is a good arm workout! Lightly coat the dough with oil, cover it, and let it rest for at least 2 hours. The longer it rests, the softer the Kulchas will be.
3. Prepare the Stuffing: While the dough rests, let’s make the filling. Heat oil in a pan over medium heat. Add the ginger-garlic paste and sauté for a minute until fragrant. Add the cumin powder, chili powder, coriander powder, fennel powder, and turmeric powder. Sauté for another 30 seconds.
4. Wilt the Fenugreek: Add the chopped fenugreek leaves to the pan and sauté until they wilt down, about 5-7 minutes. This step is important to remove excess moisture.
5. Add Potatoes & Season: Add the mashed potatoes to the pan and mix well with the spices and fenugreek. Adjust the seasoning with salt and pepper to your liking. Let the filling cool completely.
6. Assemble the Kulchas: Divide the dough into 6 equal portions. Flatten each portion into a small circle. Place a generous spoonful of the potato-fenugreek filling in the center.
7. Seal & Shape: Carefully bring the edges of the dough together to seal the filling inside. Gently shape the stuffed dough into a ball.
8. Flatten & Sprinkle: Press each ball into a flat disc, about 4-5 inches in diameter. Sprinkle the top with a spice mix – I like to use a mix of pomegranate seeds, coriander powder, chili powder, sesame seeds, chopped cilantro, a pinch of sugar, and salt.
9. Cook the Kulchas: Heat a skillet or griddle over medium-high heat. Place a Kulcha spice-side down on the hot skillet. Cook for 2-3 minutes until it puffs up and the bottom is golden brown.
10. Flip & Finish: Flip the Kulcha and add a teaspoon of ghee to the skillet. Cook the other side for another 1-2 minutes until golden brown and cooked through.

Expert Tips

• Don’t overcrowd the pan: Cook the Kulchas one at a time to ensure they puff up properly.
• Hot Skillet is Key: A hot skillet is essential for getting that beautiful puff.
• Gentle Pressure: When cooking, you can gently press down on the Kulcha with a spatula to help it cook evenly.

Variations

• Vegan Kulcha: Substitute the ghee and yogurt with vegan alternatives like plant-based yogurt and oil.
• Gluten-Free Kulcha: Use a gluten-free flour blend designed for bread making. You might need to adjust the amount of water.
• Spice Level Adjustments: Feel free to adjust the amount of chili powder to suit your spice preference. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: These are often made during Baisakhi and Lohri. My family always makes a huge batch for these celebrations.

Serving Suggestions

Serve these warm Kulchas with a side of creamy yogurt, a tangy chutney (mango chutney is amazing!), or your favourite pickle. Traditionally, Amritsari Kulcha is paired with Amritsari Chole Masala – a spicy and flavourful chickpea curry. It’s a match made in heaven!

Storage Instructions

• Leftover Cooked Kulchas: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently on a skillet or in the microwave.
• Uncooked Stuffed Kulchas: You can freeze the stuffed Kulchas before cooking. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.

FAQs

• What is the best flour to use for Kulcha? All-purpose flour works well, but a mix of all-purpose and atta (whole wheat flour) can add a nice rustic texture.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before kneading.
• How do I get the Kulcha to puff up? A hot skillet, gentle pressure with a spatula, and not overcrowding the pan are all key to getting a good puff.
• What is the traditional accompaniment to Amritsari Kulcha? Amritsari Chole Masala is the classic pairing!
• Can I freeze the stuffed Kulchas before cooking? Yes, you can! Freeze them on a baking sheet before transferring to a freezer bag.