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Amritsari Kulcha Recipe | Perfect Crispy Layered Aloo Naan in Tawa
If you’ve been to Amritsar then you must have seen in every nook and corner a dhaba or a eating joint, which serves Plain and stuffed Kulcha. Amritsar is no doubt the food heaven that serves all and any kind of Indian breads, from plain to stuffed, you name it and you’ll get it. Today we are focusing on one of the many plain stuffed bread that is stuffed Amritsari Aloo Kulcha. The dough is made with flour and baking powder, kneaded to a soft dough and then laminated and layered with butter or ghee, this steps gives the kulcha it’s layers and texture. Stuffed perfectly with seasoned potatoes stuffing, and then cooked on a tava over directly flame until soft and crispy. Served with Pindi Chole or just plain curd and pickles. Do try.
Servings Prep Time
6-8Kulchas 1.5hours
Cook Time
Servings Prep Time
6-8Kulchas 1.5hours
Cook Time
For the dough
For the filling
For the kulcha
For serving
For the dough
  1. In a large mixing bowl, combine maida with baking powder, sugar and salt. Mix everything until well combined.
  2. Start adding little water at a time and start kneading to form soft and sticky dough, use water as required.
  3. Once the dough is formed add the butter, and continue kneading for 2-3 minutes.
  4. Cover the dough with a damp cloth and set aside for 30 minutes.
For the filling
  1. In a large mixing bowl mash the boiled potatoes, add onions, crushed coriander seeds and peppercorn.
  2. Next add green chili, ginger, fresh coriander leaves, kasoori methi, black salt, red chili powder, cumin powder, salt and amchoor powder.
  3. Using your hand start mixing all the ingredients until well combined.
  4. Finally add some dry maida and mix everything. Filling is ready.
For making the kulcha
  1. Take a large kneading plate, place the dough and sprinkle some dry flour and start kneading the dough.
  2. Using your fingers start massaging the dough spread the dough to ½ inch thickness.
  3. Apply butter, softened it by pressing it between your fingers. Spread the butter and sprinkle some dry flour on top.
  4. Fold 1/3 of the dough inwards, and then fold the second part of the dough and fold it on top.
  5. Press the folded dough with your fingers and flatten it again. Again apply the butter and sprinkle some dry flour, and then fold the dough in half. You can use a rolling pin and board as well.
  6. Once done divide the dough into 6-8 smaller portions. Cover the dough with a damp cloth and set aside for 10 minutes. After 10 minutes the dough will be ready to roll.
  7. Take a rolling pin and board; dust it with some dry flour. Take one portion of the dough and flatten it.
  8. Take some filling and place it in the center and then start gathering the sides and seal it.
  9. Start to roll the dough into round shape, using a rolling pin or your fingers.
  10. Using your fingers press the dough, similar to a khuba roti or Rajasthani roti. Sprinkle some water
For cooking the kulcha
  1. Preheat the iron tava, and place the rolled kulcha on it, water side down, sprinkle some chopped fresh coriander, fresh methi or kasoori methi. Apply some water on top and cook it over low heat for 1 minute.
  2. Flip the tava, and then cook the kulcha over direct low flame until you see brown spots all over the kulcha.
  3. Remove the kulcha and place it on a serving plate or board, apply melted butter all over the kulcha and then crush the kulcha to open up the layers. Amritsari kulcha is ready.
  1. Serve the hot stuffed Aloo Kulcha with some chole and Pudina Imli Pyaaz Chutney .
Recipe Notes


  • Please do not use baking soda only use baking powder or yeast for this recipe.
  • Adding maida to the filling will make the filling pliable and it makes it easier to roll the kulcha.
  • Layering the dough makes the kulcha very crispy. Important step please do not skip it. Quantity of butter is upto you.
  • The quantity of the kulcha depends on the size of the dough you make.
  • The uneven thickness gives you the best results in a kulcha.
  • Please do not use a non-stick tava to make the kulcha.
  • Once you have placed the coriander, apply some water, this will ensure that the kulcha cooks slowly and give crispy results.


  • When we make a naan the flame has to be high and when we make a kulcha the flame has to be low.
  • Crushing the kulcha will open up the layers. This step is optional.

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