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4.39 from 21 votes

Baked Amritsari Kulcha

This Amritsari Kulcha recipe is similar to the authentic kulcha and it turns out delicious. But these Kulchas are baked in the oven. Having no tandoor is a limitation for many home cooks like me. The OTG works great, and it is proven to be a saver for me many times. 
Even if they are baked, they retain an absolute delectable potato stuffing and we do have the licence to go crazy with butter or ghee on the top. The oven gives an amazing crispy surface to the kulchas, as you can see in the image here. 
Prep Time2 hours
Cook Time40 minutes
Total Time2 hours 40 minutes
Course: amritsari kulcha, baked kulcha, Baking, bread baking, breads, flat breads, savoury baking, traditional recipes
Cuisine: Indian
Keyword: amritsar foods, Amritsar ka kulcha, Amritsary baked kulcha, eggless baking ,, flat breads, Food Photography, indian street food, savoury bakes, tandoor history
Servings: 8 people
Calories: 300kcal

Equipment

  • OTG

Ingredients

  • 2 Cups Maida
  • 1/2 tsp baking powder
  • 2 tsp sugar
  • salt to taste
  • 10 gm butter/ ghee
  • 6 medium size boiled potatoes
  • 1 medium onion finely chopped
  • 1 tbsp coriander seeds crushed https://amzn.to/35SxrdI
  • 1 large green chilly finely chopped
  • 1 inch ginger chopped
  • 2 tbsp fresh coriander leaves chopped
  • 1/2 tsp Kasuri methi https://amzn.to/35ObFb5
  • 1/2 tsp black salt
  • 1/2 tsp amchoor powder https://amzn.to/35Ncxgg
  • 1 tsp  red chilly powder https://amzn.to/3a5YmpU
  • 1/2 tbsp cumin powder https://amzn.to/2uJcu8d
  • salt to taste
  • 1/4th cup Dry flour for dusting and rolling
  • 2 tbsp Crushed coriander seeds and kauri methi to sprinkle on the top before baking
  • 2 tbsp Some milk to brush on the top before baking
  • 3 tbsp Butter/ghee to apply before serving

Instructions

  • In a large mixing bowl, combine maida with baking powder, sugar and salt. Mix everything until well combined.
    Start adding little water at a time and start kneading to form a soft and sticky dough, use water as required.
  • Once the dough is formed add the butter and continue kneading for 2-3 minutes. Till soft and elastic. 
    Cover the dough with a damp cloth and set aside for 1 hour.
     
  • For stuffing
    In a large mixing bowl mash the boiled potatoes, add onions, crushed coriander seeds and peppercorn.
    Next add green chilli, ginger, fresh coriander leaves, Kasuri methi, black salt, red chilli powder, cumin powder, salt and amchoor powder.
    Using your hand start mixing all the ingredients until well combined. The filling is ready.
     
  • Once done divide the kneaded dough into 6-8 smaller portions. Cover the dough with a damp cloth and set aside for 10 minutes. After 10 minutes the dough will be ready to roll.
    Take a rolling pin and board; dust it with some dry flour. Take one portion of the dough and flatten it.
    Take some filling and place it in the centre and then start gathering the sides and seal it.
  • Start to roll the dough into a round shape, using a rolling pin or your fingers.
    Once you achieve the shape spread some crushed coriander seeds, Kasuri methi and gently roll the rolling pin once so the coriander and Kasuri methi sticks. 
    Brush some milk on the top and bake at 220* C in a preheated oven for 20 minutes. Till you achieve nice golden brown colour on the top. https://amzn.to/2FPP6Ik
    Once done brush some ghee/butter on the top and serve hot. 
    https://amzn.to/2YYLjlq
    https://amzn.to/2V54kl5

Nutrition

Serving: 1kulcha | Calories: 300kcal