Amritsari Kulcha
From pomegranate seeds, mango powder and green chilli, the Amritsari kulcha has it all!
Amritsari Kulcha Recipe by Chef Ajay Chopra

- Indian


- 1

Cooking Time

-5 Min


- main course


- Medium

Preparation Time

- 15 Min


  • 2 tbsp dry pomegranate seeds
  • 2 green chillies
  • 1 tbsp chopped onion
  • 2 tbsp coriander
  • 2 potatoes
  • Salt
  • ½ tsp red chilli powder
  • ½ tsp dry mango powder
  • 1 tsp cumin powder
  • 2 cups refined flour
  • Salt
  • Water
  • White butter
  • 1 tsp black sesame
  • 1 tbsp coriander


  1. 1

    For the stuffing add dry pomegranate seeds in a mortar pastle and crush into a coarse powder, add green chillies, chopped onion, chopped coriander, grated potatoes, Salt to test, red chilli powder, dry mango powder, cumin powder and mix well.
  2. 2

    In a bowl add refined flour, salt, water and make a dough, Leave the dough to get fermented for 30 minutes.
  3. 3

    Make equal size pedals from the dough.
  4. 4

    Sprinkle flour on it and help your finger spread the pedals to stuff filling in the kulchas.
  5. 5

    Brush white butter on the stuff pedals, Sprinkle black sesame and chopped coriander, With the help your finger and palm keep pressing the peda to make 8 inch kulcha.
  6. 6

    Keep the bread on gaadi, add water on other side of the kulcha and swiftly stick it in side Tandoor wall , Take a sharp object and make holes in Kulcha so it doesn't rise.
  7. 7

    When Kulcha half done sprinkle some water in order to make it crispy.
  8. 8

    When done remove Kulcha and brush butter on it.

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