Punjabi Amritsari Kulcha with Chole
A classic Punjabi dish featuring soft, stuffed Amritsari kulchas paired with spicy, flavorful chole (chickpea curry). This hearty meal is a favorite street food from Amritsar, rich in aromatic spices and perfect for any occasion.
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Ingredients
- 2 cupsall-purpose flour (maida)
for kulcha dough
- 1 tspbaking powder
- 1 tspbaking soda
- 1 tspsalt
- 1 tspsugar
- 0 ½ cupcurd (plain yogurt)
at room temperature
- 0 ¼ cupwater
adjust as needed for dough
- 2 tbspoil
for dough and cooking
- 2 mediumpotatoes
boiled, peeled and mashed for stuffing
- 100 gramspaneer (Indian cottage cheese)
grated, for stuffing
- 1 smallgreen chili
finely chopped for stuffing
- 2 tbspfresh coriander
finely chopped for stuffing
- 0 ½ tspamchur powder (dry mango powder)
for stuffing
- 1 tspred chili powder
for stuffing and chole
- 1 tspcumin seeds
for chole
- 0 ¼ tspasafoetida (hing)
a pinch for chole
- 2 mediumonions
finely chopped for chole
- 1 inchginger
grated for chole
- 4 piecesgarlic cloves
finely chopped for chole
- 3 mediumtomatoes
pureed for chole
- 2 cupsboiled chickpeas
cooked till soft
- 2 tbspchole masala powder
- 1 tbspkasuri methi (dried fenugreek leaves)
crushed for chole
- 4 tbspfresh coriander leaves
chopped for garnish
- 1 mediumlemon
cut into wedges, for serving
- 3 tbspbutter
for brushing kulchas
Instructions
In a mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and sugar. Mix well.
Add curd and oil to the dry ingredients. Mix and gradually add water to form a soft, pliable dough. Knead for about 8-10 minutes.
Cover the dough with a damp cloth and let it rest for 1 hour.
Prepare the kulcha stuffing by mixing mashed potatoes, grated paneer, chopped green chili, coriander, amchur powder, and red chili powder in a bowl.
Divide the dough into 8 equal portions and shape each into a ball.
Roll out a dough ball into a small disc (about 4 inches diameter). Place 2 tablespoons of stuffing in the center, and carefully bring the edges together to seal the stuffing inside.
Gently roll the stuffed ball again into a flattened disc about 5-6 inches in diameter, taking care not to let the stuffing break through.
Heat a tava or non-stick skillet over medium heat. Cook each kulcha until golden brown spots appear on both sides, about 2-3 minutes per side.
Brush hot kulchas with butter and keep warm.
To prepare chole, heat oil in a pan. Add cumin seeds and asafoetida, and let them splutter.
Add finely chopped onions, sauté until golden brown.
Add grated ginger and chopped garlic. Cook for 1-2 minutes until fragrant.
Add pureed tomatoes and cook until oil starts to separate, about 8-10 minutes.
Add chole masala, red chili powder, salt to taste, and mix well.
Add boiled chickpeas and about 1 cup of water. Simmer on low heat for 15-20 minutes until thick and flavorful.
Crush dried fenugreek leaves (kasuri methi) between your palms and add to the chole. Stir well.
Garnish with chopped coriander leaves just before serving.
Serve the hot Amritsari kulchas alongside the spicy chole with lemon wedges.
