Indian street food recipes: Amritsari Kulcha 

By Nandini Bhushan

Street food in India is a vibrant and integral part of culinary culture, offering diverse flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.

Also try: Indian street food recipes: Banarasi tamaatar ki chaat

Amritsari Kulcha 

Amritsari Kulcha is a delicious Indian flatbread with spicy potato filling and cooked until golden and crispy. No trip to Amritsar is complete without a plate of hot kulcha with chole, tangy pickle, onion salad and a dollop of butter for authentic flavour.

Ingredients

(Makes about 4 to 5 Kulchas)

For dough

Maida: 2 cups

Curd: 2 tsp

Sugar: 1 tsp

Salt: 1 tsp

Baking powder: ¼ tsp

Oil or ghee: 2 tsp

For stuffing

Boiled potato: 2 large, mashed

Onion: 1 finely chopped

Green chilli: 2

Coriander leaves: 2 tsp ( chopped)

Amchur: ½ tsp

Red chilli powder: ½ tsp

Garam masala powder: ½ tsp

Cumin powder: ½ tsp

Salt to taste

For cooking

Butter or ghee as needed

Kalonji: 1 tsp

Step 1

To prepare the dough combine maida, salt, sugar, and baking powder in a mixing bowl. Add curd and oil and mix well. Gradually add water and knead to form a soft smooth dough. Cover with a damp cloth and let it rest for a couple of hours.

Step 2

For stuffing, mix mashed potatoes, onion, green chilli, coriander leaves and all the spices in a bowl. Ensure the stuffing is smooth and lump-free.

Step 3

For the kulchas, divide the dough into equal-sized balls. Flatten them into small discs. Place a portion of stuffing in the centre. Bring the edges together and roll gently into a thick disc.

Step 4

Preheat the tawa or skillet on medium heat. Sprinkle some nigella seeds on the top of the rolled kulcha and press lightly.

Step 5

Place the kulcha on the tawa with the seed side up. Cook for a minute until a bubble appears, flip. Cook until golden brown spots form on both sides, brushing with butter or ghee.

Step 6

Serve the Amritsari Kulcha with chole, raita and pickle for a complete meal.