Amritsari Kulcha
Soft and moist, these stuffed kulchas pack a punch with its spicy flavour, making a perfect accompaniment for a variety of gravy dishes.
Chef Vaibhav Mahajan Amritsari Kulcha Recipe

- Indian


- 2

Cooking Time

-12-15 Min


- Medium

Preparation Time

- 30 Min


  • 1 cup refined flour
  • 1 tsp sugar
  • salt to taste
  • ½ cup milk
  • 2 tbsp ghee
  • ½ tsp baking powder
  • 1 silicone mat
  • Ghee for brushing
  • For Stuffing :onion
  • 4 green chillies
  • 2 potatoes
  • 1 tsp anardana
  • 1 tsp roasted cumin powder
  • 1 tsp coriander
  • salt to taste
  • For Serving : Chole onion rings.


  1. 1

    Preheat oven at 200 C.
  2. 2

    In a bowl, add refined flour, make a well in the centre, add sugar, salt, ghee, and baking powder.
  3. 3

    Mix well.
  4. 4

    Add milk and knead a dough.
  5. 5

    Allow it to rest for some time For the stuffing, mix together chopped onions, green chillies, cumin powder, anardana, salt, chopped coriander, and potatoes.
  6. 6

    Mix well.
  7. 7

    Divide the dough and make balls.
  8. 8

    Stuff each ball with a generous portion of the filling.
  9. 9

    Roll out the stuffed balls into rotis, place them on silicone sheets, and bake in the preheated at 180 C for 10 min.
  10. 10

    Brush with ghee at intervals.
  11. 11

    Serve hot with chole and onion rings.
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Vaibhav Mahajan


A chef with many feathers in his cap, Chef Vaibhav Mahajan, apart from his primary vocation, is also a mentor dedicated to grooming budding talent in the food industry. His knack for experimenting with dishes and their presentation led him to become a food stylist—he is a visiting faculty at two professional schools of photography.

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