how to make Amritsari kulcha

What is kulcha ?

Kulcha is a leavened bread made from white flour aka maida. Generally curd, baking powder and salt are mixed with the maida to make dough for kulcha. 

Basically kulcha are two types plain kulcha and stuffed kulcha.

Plain kulcha are made by topping with chopped coriander leaves and kalonji ( Nigella) on top of a rolled kulcha dough.

Whereas stuffed kulcha are made using different types of fillings inside the dough. Potato, paneer, onions are used to make different types of stuffed kulcha. 

Using potato you can make amritsari kulcha or aloo kulcha. These kulcha are cooked in oval shaped charcoal tandoor till become crisp golden.

What is amritsari kulcha ?

Amritsari kulcha is a crisp stuffed flatbread made from all purpose flour (maida).  Spiced potato fillings are stuffed inside a dough ball and then flatten and cooked in a clay oven tandoor till crisp golden.

These kulcha is originated from Amritsar, a popular city from Punjab.  The most district feature of a amritsari kulcha is its crispiness and crunchiness. You can feel it in every bites of a amritsari kulcha. 

This amritsari kulcha is also known as Chur Chur Naan. 

In Chur Chur Naan you can stuff spiced paneer fillings as well but potato fillings will yeilds best result.

Chur Chur means smashed ( shattered). This Chur Chur Naan is so crunchy that it can smashed in your hand. 

Its texture is like a papadum( papad) which you can smashed in your palm of hands and  get a shattered sounds like Chur Chur.

Tips to make best amritsari kulcha ( Chur Chur Naan)

• Cook the kulcha on low flame heat either in tandoor or over stove top for crisp and crunchy kulcha.
• Don't use soda or Yeast in the dough.
• Fold the dough for 3 to 4 layers like puff sheet for best result.
• Otherwise use crushed pomegranate seeds in the filling for crispiness.

Steps to make amritsari kulcha

Dough making

Dough is perhaps the most important part of a perfect amritsari kulcha recipe. To achieve the perfect crisp and crunchy kulcha, we need to make a good traditional dough for it.

Take all purpose flour in a mixing bowl and add curd, salt, ghee and baking powder. Mix them nicely. Then start to knead by pouring water slowly. Make a semi stiff dough by kneading everything nicely. 

Therefore grease the dough with some cooking oil and knead further for one more minute. Cover the dough and keep aside for ten minutes to set.

Aloo fillings

Take some boiled potatoes and mash them without any big chunks. Add chilli, roasted cumin powder, chat masala, salt, chopped coriander leaves. Start to mix everything nicely to make the fillings for stuffing.

 You can even add some anardana (pomegranate) powder in the mixture to make the kulcha more flavourful.

Layering of the dough

Divide the dough into two to three equal parts. Take one dough part and dust with some flour.

Press it lightly with finger tips and then roll with a roller pin into a 6 to 8 inch diameter. Now apply some ghee over it nicely. 

Next sprinkle some carom seeds ( ajwain) and flour over the rolled dough.

 Then bring outer edge of one side at centre.

Again apply some ghee and flour over that part. 

Similarly bring the other side of the rolled dough and place over the top of the first one.

Again apply ghee and flour over that part.

Now fold  rest of the two side and give it a square shape.

 Keep it aside for 5 minutes to set. Fold the remaining dough balls to set. Overall make them like puff sheet.

Stuffing the fillings

Take one of the square shape dough and dust with some flour on both sides.

Now with the help of finger tips press the dough from all sides to expand little bit.

With a sharp knife cut the dough into small square shape parts.

Take one small part and press lightly to expand. Place one tablespoon aloo fillings at the centre and seal the dough in round shape.

Similarly stuff the remaining square shape dough with the potato mixture.

Cooking the kulcha

Traditionally amritsari kulcha are cooked in a preheated charcoal tandoor. If you want to experience the best amritsari kulcha then you should go for a tandoori amritsari kulcha. 

Stuffed dough balls are first dust with some flour and then pressed lightly with oil greased finger tips.

Then it is flatten between the palm of hands and later placed over a roti pad.

This kulcha is then placed inside the wall of a preheated tandoor with the help of the roti pad.

To cook a perfect crisp amritsari kulcha the temperature of the tandoor should be medium low. Cook the kulcha for 3 to 5 minutes or till become crisp golden.

Remove from the tandoor and apply some ghee or butter and serve hot.

You can even cook them over stove top on a tawa or pan. But you won't get such as crisp kulcha as from tandoor.

For stove top method, dust the stuffed dough ball with some flour and roll using a roller pin to a round shape circle.

Apply some water on one side of the rolled dough.

 Then place over a medium hot tawa. Press lightly with finger tips and cook for one minute or till some small bubbles appears on the top.

Therefore flip the tawa and place the kulcha over the flame.

 Keep the flame to medium and cook for 2 to 3 minutes from all sides. When the kulcha become crisp golden, flip the tawa again and place on the gas top. Cook for anther one minute.  Then remove and serve hot

Similarly you can use a pan as well to cook the kulcha. But you can not flip the pan to cook  over direct flame. Instead cook the kulcha like a regular chapati. You can make it crispy by cooking on low flame for 4 to 5 minutes. Apply some ghee or butter while cooking them on the pan.

What to serve with amritsari kulcha?

The best combination to serve a amritsari kulcha is chole (chickpea curry). Amritsari chole goes well with it.

Dal makhani is another best choice to serve a kulcha with it. Some pickles and chutney can also be served with it.

Even a hot tea is a perfect choice for evening snacks with amritsari kulcha. It is my favourite, I love the crisp and crunchy kulcha with a hot tea at anytime of the day.

How many calories are in amritsari kulcha?

A regular serving size of one amritsari kulcha has approximately 210  calories. Proteins approximately 20, carbohydrate 145 and fats for 54 calories.

For daily requirment of 2000 calories for an adult, one potato kulcha can give you around 11% of that.

If you love the recipe of amritsari kulcha then I am sure you would love the recipe of Onion kulcha as well.

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Amritsari kulcha recipe ( Chur Chur Naan recipe)

Amritsari kulcha is a popular stuffed flatbread made with spiced potato fillings. Crispy and crunchiness is its  main features. This kulcha is cooked over low flame heat till crisp golden. 

Pep time 15 min, cook time 10 min, serve 3

Author Mobasir hassan

Ingredients

• 200 gm all purpose flour (maida)
• 1/2 tablespoon salt
• 2 tablespoon ghee
• 1 tablespoon curd
• Water as required
• 1/2 teaspoon baking powder (optional)
• 1 tablespoon cooking oil
• 1 tablespoon carom seeds (ajwain)

Amritsari kulcha recipe video