Amritsari Kulcha By Ajay Chopra

Amritsari Kulcha

From pomegranate seeds, mango powder and green chilli, the Amritsari kulcha has it all!
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Cooking Time

5 min

Meal Type


Preparation Time

15 min



Rate This Recipe7


  • 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.
  2. 2

    Add green chillies, chopped onion, chopped coriander, grated potatoes and salt, red chilli powder, dry mango powder, cumin powder and mix well.
  3. 3

    In a bowl add refined flour, salt, water and make a dough.
  4. 4

    Leave the dough to get fermented for 30 minutes.
  5. 5

    Make equal size pedals from the dough.
  6. 6

    Sprinkle flour on it and help your finger spread the pedals to stuff filling in the kulchas.
  7. 7

    Brush white butter on the stuff pedals.
  8. 8

    Sprinkle black sesame and chopped coriander, with the help your finger and palm keep pressing the peda to make 8 inch kulcha.
  9. 9

    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 does'nt rise.
  10. 10

    When Kulcha half done sprinkle some water in order to make it crispy.
  11. 11

    When done remove Kulcha and brush butter on it.

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