Homestyle Amritsari Onion Kulcha Recipe | Easy Tawa Kulcha Recipe
Amritsari Kulcha is a traditional and flavorful Punjabi flatbread, famous for its stuffing made with spiced potatoes and onions, and its perfectly crisp exterior. While the authentic method involves baking the kulcha in a tandoori clay oven, this Tawa Kulcha recipe recreates that same charred, toasted texture using a simple cast iron tawa, making it easy to prepare at home. This delicious dish is perfect as a side for various North Indian curries, dals, or even enjoyed with a dollop of ghee or butter on top.
Cuisine: Punjabi
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Salt | 1 teaspoon (or to taste) |
| Sugar | 1 teaspoon |
| Baking Soda | 1/4 teaspoon |
| Baking Powder | 1/4 teaspoon |
| Ghee | 4 tablespoons |
| For the Stuffing | |
| Potatoes (Aloo), boiled, peeled, mashed | 4 medium-sized potatoes |
| Green Chillies, finely chopped | 4 |
| Ajwain (Carom seeds) | 1 teaspoon |
| Coriander (Dhania) Seeds, roasted and pounded | 1 teaspoon |
| Onions, finely chopped | 2 medium-sized onions |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | 1 teaspoon (or to taste) |
| Coriander (Dhania) Leaves, finely chopped | 1/4 cup |
Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Instructions:
-
Prepare the Dough:
- In a large mixing bowl, combine all-purpose flour (maida), curd, salt, sugar, baking soda, and baking powder. Mix these ingredients thoroughly.
- Gradually add water, little by little, kneading the mixture into a soft, smooth, and non-sticky dough.
- Once the dough comes together, add ghee and knead again until the dough is completely soft and smooth.
- Cover the dough with a damp cloth or kitchen towel and let it rest for at least 10 minutes.
-
-
Prepare the Potato Stuffing:
- Cut the boiled potatoes in half and place them in a pressure cooker. Add 1/2 cup of water and cook for 5 whistles. Once the pressure releases naturally, peel the potatoes and mash them well in a bowl.
- In a small pan, heat on medium flame. Toast the ajwain (carom seeds) and coriander (dhania) seeds until they begin to crackle. Transfer the toasted seeds to a pestle and mortar and coarsely pound them.
- In a large mixing bowl, grate the mashed potatoes and add the pounded seeds, finely chopped green chillies, onions, amchur powder, and salt. Mix everything together well.
- Stir in half of the chopped coriander leaves for a fresh flavor, and your potato stuffing is ready.
-
Shape the Kulchas:
- Divide the dough into 16 equal portions, and do the same for the potato stuffing.
- Take one portion of dough and flatten it gently on a floured surface, rolling it into a disc about 3 inches in diameter.
- Place a portion of the potato stuffing in the center of the disc, and fold the edges together, pleating them to seal the stuffing inside. Make sure the edges are well-sealed to prevent the stuffing from spilling out during cooking.
- Flatten the stuffed dough ball with your fingers to remove any air pockets and to form an even surface.
- Dust the kulcha with flour and gently roll it into a slightly larger disc (about 4-5 inches in diameter), keeping the thickness consistent.
-
Cook the Kulchas on the Tawa:
- Preheat a cast iron tawa over medium heat. Lightly grease the tawa with a little ghee using a kitchen paper towel to spread it evenly.
- Place the rolled kulcha with the coriander leaf side down on the hot tawa. Let it cook for a few seconds, and you will see bubbles starting to form on the surface.
- Once the bubbles rise, flip the kulcha over and cook the other side for about 2 to 3 minutes until you see golden-brown spots.
- Flip it again and cook directly on an open flame for 5 to 10 seconds on each side to achieve the characteristic crispness and lightly charred texture.
-
Serve:
- Once the kulchas are cooked, remove them from the tawa and place them on a serving plate.
- Smear a little ghee or butter on top of the kulchas while they are still hot.
- Serve the Amritsari Onion Kulcha immediately with a side of Amritsari Chole, Dal Makhani, and Palak Raita for a complete Punjabi feast.
Serving Suggestions:
- Amritsari Onion Kulcha pairs wonderfully with Amritsari Chole (a spiced chickpea curry), Dal Makhani (creamy black lentils), or Palak Raita (spinach yogurt dip). These dishes complement the rich, fluffy kulchas and create a satisfying meal.
- For a simpler meal, enjoy the kulcha with some pickle and a glass of lassi for a refreshing and filling treat.
Tips:
- To make the kulcha extra soft and fluffy, make sure the dough is kneaded well and rested properly before rolling it.
- You can also add cheese or paneer in the stuffing for a twist.
- If you donโt have a tawa, you can bake the kulcha in a preheated oven at 200ยฐC (392ยฐF) for about 10-12 minutes, flipping halfway, until golden and crisp.
Nutritional Information (Approximate):
| Nutrient | Per Serving (1 Kulcha) |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 32g |
| Protein | 3g |
| Fat | 6g |
| Fiber | 3g |
| Sodium | 320mg |
| Sugar | 2g |
Enjoy the authentic flavors of Amritsari Onion Kulcha made right in your kitchen! Perfect for a Sunday brunch or a weeknight dinner, these soft, flavorful breads are sure to impress.
