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Ghar pe banao · Dealu's recipes
Tandoor nahi hai? Koi baat nahi. Cooker zindabad! Amritsar wala kulcha, ghar pe.
Amritsari kulcha is the stuffed bread Amritsar is famous for: crisp and flaky outside, layered with butter, packed with spiced aloo and onion. In Amritsar it comes off the walls of a tandoor with a bowl of chole, sliced onion and tangy chutney.
The good news: you don't need a tandoor for this one. Ranveer Brar makes it in a pressure cooker, the one already in your kitchen, and it comes out crisp and flaky. Pair it with the chole from Dealu's chole bhature recipe and you have Amritsari chole kulcha at home.
12 ingredients, the way the recipe cooks them. Most kitchens have half of these already.
Starting from zero? See all 12 together Send this list to family on WhatsApp
Ranveer Brar, amritsari kulcha, made in a cooker.
Recipe: Ranveer Brar
What goes wrong, what to swap, how much to buy. The cooking is in the video; the gyaan is here.
Usually the filling is too wet. Boil the potatoes, let them cool and dry before mashing, and add the onion and salt just before stuffing; salt draws water out. Keep the filling a little less than the dough, and seal it well before rolling.
The cooker works because it traps dry heat, like a small oven. Heat it well before the kulcha goes in, and brush with ghee or butter as soon as it comes out, while it's hot.
Dahi and baking soda need time to work. A soft dough that rests a couple of hours rolls out easily and comes out flaky. A stiff dough gives you a hard, chewy kulcha.
Amritsari kulcha is eaten with chole, sliced onion and a green or tamarind chutney. The chole from Dealu's chole bhature recipe works perfectly, so one batch of chole covers both.
Make the filling a day ahead and keep it in the fridge. Roll and cook the kulcha fresh: it loses its crispness if it sits.
Aloo is the classic, and many Amritsar dhabas also do paneer, gobhi or a mix. Keep the same masala and swap the filling; just squeeze grated vegetables well so they don't make the dough soggy.
Questions people ask
Yes. Ranveer Brar's recipe on this page makes it in a pressure cooker, which traps dry heat like a small oven. A hot tawa with a lid also works.
No. This recipe uses dahi and baking soda to soften and lift the dough, with a little sugar and ghee.
Both are soft, leavened breads. Amritsari kulcha is stuffed, usually with spiced aloo, and comes out crisp and flaky. Naan is plain or lightly topped and softer.
Chole, sliced onion and a chutney. In Amritsar it's served with a big dollop of butter on top.
The filling is too wet or there's too much of it. Use cooled, dry potatoes, add salt just before stuffing, and seal the dough well.
Yes. It's vegetarian but not vegan, since the dough has dahi and it's finished with ghee or butter.
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