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Home » Indian Vegetarian Recipes » Indian Breads » Amritsari Kulcha | Stuffed Kulcha recipe | Aloo Kulcha

Amritsari Kulcha | Stuffed Kulcha recipe | Aloo Kulcha

Published: December 25, 2018. Modified: August 11, 2019 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

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Amritsari Kulcha is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Kulcha recipe ever.

Amritsari Kulcha / Kulcha bread is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Stuffed Kulcha recipe ever.

Amritsari Kulcha with Chole or Dal Makhani is an authentic Punjabi meal of Amritsar. It is a heavenly delight on the palate and plate. 🙂 But my family love to eat this Stuffed Kulcha as it is. 🙂

Amritsari Kulcha / Kulcha bread is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Stuffed Kulcha recipe ever.

Punjab is known for some scrumptious North Indian Dishes like Chole, Palak Paneer, Sarson Ka Saag, etc,. Amritsari Kulcha is one of them.

Amritsari Kulcha / Kulcha bread is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Stuffed Kulcha recipe ever.

Amritsari Stuffed Kulcha recipe is very famous in North India. But the Best Kulchas are made in Amritsar. I have never been to Amritsar and never tried Kulcha from Amritsar, but last year my Sister in Law (she is from Amritsar) came to visit us when she tasted this Kulcha recipe, She said this is the exact same taste what we get in Amritsar. :). WIN…. WIN…

Amritsari Kulcha / Kulcha bread is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Stuffed Kulcha recipe ever.

She said some Kulche Wala / roadside vendors also serve this stuffed Kulcha with Tamarind and date chutney. So we tried that combo and we loved it.

Amritsari Kulcha / Kulcha bread is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Stuffed Kulcha recipe ever.

There are many varieties of Kulcha bread like Onion Kulcha, Paneer Kulcha, Cheese Kulcha, Masala Kulcha, Kashmiri Kulcha, Butter Kulcha etc. If you want to make any of these, The dough recipe of Kulcha will remain the same. Only you need to change the stuffing.

Amritsari Kulcha / Kulcha bread is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Stuffed Kulcha recipe ever.

It is a perfect Indian bread recipe for breakfast, Lunch or dinner. I used All purpose flour / Maida, but you can use half whole wheat flour or only whole wheat flour.

I know traditionally yeast is not used in the leavening of this bread, but I love to use yeast. It gives a very nice and soft texture. If you don’t want to use yeast, you can use curd, baking soda, and baking powder.

Amritsari Kulcha / Kulcha bread is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Stuffed Kulcha recipe ever.

The two important things you have to keep in mind while making Amritsari Aloo Kulcha.

  1. The dough should be sticky and wet.
  2. Your stuffing should be dry.
  3. Leaving the dough for proofing for an hour is very important to get the soft kulchas.
  4. Check the expiration of the yeast.
  5. Milk must be warm, around 110 to 115 degrees F.

Today, I am sharing Amritsari Kulcha recipe in oven and Kulcha on a stove top.

How to make Amritsari Kulcha with Step By step Pics.

For Dough

Take warm milk in a bowl. Add oil, yeast, and sugar into the bowl. Mix well, cover it and keep it in a warm place for 10 minutes until foamy.

PaneerKulcha_2to5

In a big mixing bowl, take flour and salt. Mix them well. Add foamy milk mixture and knead a soft dough. Knead the dough for 5 to 7 minutes. You can use the Kitchen-aid dough maker or you can knead the dough with your hands too. In step by step pics I have shown with hands and In the video with the kitchen aid.

amrisari Kulcha_1_6_7

Grease a bowl and place the dough. Apply some oil. Cover it with plastic wrap and let it ferment for an hour. After an hour you will see the dough has doubled in size.

Amritsari Kulcha_8to10

For Stuffing

Take all the ingredients in a bowl. Mix them well and divide into equal size balls. Keep it aside.

AmritsariKulcha_1to4

Let’s make Amritsari Aloo Kulcha

Preheat Your oven @ 500 degrees F. If you are using a pizza stone, place it in the oven while preheating. If you don’t have Pizza Stone, you can use cookie pan sheet, pizza pan or pizza wire tray.

Dust the working surface with a little bit of all purpose flour. Take out the dough onto the working surface Knead the dough once with help of little bit flour. Divide them into equal size balls.

Take one ball and gently press it out a bit. Place prepared stuffing ball in the middle and close it into a ball. Do the same process with the rest of the balls.

AmritsariKulcha_5to8

Take one ball and spread the dough using your finger or rolling pin in to a thick paratha. Sprinkle some coriander seeds, crushed anardana, chili powder and cilantro.

AmritsariKulcha_9to11

Place it on a pizza stone or greased a baking sheet. Bake it in a preheated oven at 500 degrees F (250 degrees C) for about 8 minutes or until top is golden brown in color.

AmritsariKulcha_12_13

Look At this picture, how beautifully they are puffing

AmritsariKulcha_14

Remove from the oven and apply butter on top.

Look at the back side

AmritsariKulcha_16

Amritsari Kulcha is ready. Serve them hot with Chhole or curd. Enjoy!!!

Amritsari Kulcha / Kulcha bread is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Stuffed Kulcha recipe ever.

Amritsari Kulcha / Kulcha bread is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Stuffed Kulcha recipe ever.
Print
4.80 from 49 votes

Amritsari Kulcha

Amritsari Kulcha is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Kulcha recipe ever.
Amritsari Kulcha with Chole or Dal Makhani is an authentic Punjabi meal of Amritsar. It is a heavenly delight on the palate and plate. 🙂 But my family love to eat this Stuffed Kulcha as it is. 🙂 
Course Main Course
Cuisine Indian
Keyword Amritsari Kulcha, Homemade Kulcha, Kulcha
Prep Time 10 minutes
Cook Time 20 minutes
resting time 1 hour
Total Time 30 minutes
Servings 12 Kulcha
Calories 258kcal
Author Dhwani
Prevent your screen from going dark

Ingredients

For Dough (12 Kulcha)

  • 4 cups - Unbleached All Purpose flour / Maida
  • 2 tablespoon - Oil
  • Salt to taste
  • 2 teaspoon - Active dry yeast
  • 2 tablespoon - Sugar
  • 2 cups Warm Whole milk you may need 1 and ¾ cup only, depending upon the quality of your all purpose flour

For Stuffing (will make 12 balls)

  • 1 kg - Boiled Potatoes
  • 3 - tablespoon Chopped coriander
  • 1 tablespoon - Green chili paste we prefer little bit spicy, you may add according to your taste
  • Salt to taste
  • 1 tablespoon - Chaat masala
  • 1 teaspoon - Garam masala

Other Ingredient

  • Butter
  • All purpose flour / maida for rolling the Kulcha
  • Some Crushed coriander seeds
  • Some crushed anardaana Optional
  • Red chili powder
  • Chopped cilantro

Instructions

For Dough

  • Take warm milk in a bowl. Add oil, yeast, and sugar into the bowl. Mix well, cover it and keep it in a warm place for 10 minutes until foamy.
  • In a big mixing bowl, take flour and salt. Mix them well. Add foamy milk mixture and knead a soft dough. Knead the dough for 5 to 7 minutes. You can use the Kitchen-aid dough maker or you can knead the dough with your hands too. In step by step pics I have shown with hands and In the video with the kitchen aid.
  • Grease a bowl and place the dough. Apply some oil. Cover it with plastic wrap and let it ferment for an hour. After an hour you will see the dough has doubled in size.

For Stuffing

  • Take all the ingredients in a bowl. Mix them well and divide into 12 equal size balls. Keep it aside.

Let's make Amritsari Aloo Kulcha

  • Preheat Your oven @ 500 degrees F. If you are using a pizza stone, place it in the oven while preheating. If you don't have Pizza Stone, you can use cookie pan sheet, pizza pan or pizza wire tray.
  • Dust the working surface with a little bit of all purpose flour. Take out the dough onto the working surface Knead the dough once with help of little bit flour. Divide them into equal size balls.
  • Take one ball and gently press it out a bit. Place prepared stuffing ball in the middle and close it into a ball. Do the same process with the rest of the balls.
  • Take one ball and spread the dough using your finger or rolling pin into a thick paratha. Sprinkle some coriander seeds, crushed anardana, chili powder, and cilantro.
  • Place it on a pizza stone or greased baking sheet. Bake it in a preheated oven at 500 degrees F (250 degrees C) for about 8 minutes or until top is golden brown in color.
  • Remove from the oven and apply butter on top.
  • Stove Top Version
  • Place the rolled kulcha on a regular tawa, apply some ghee both the sides and cook them from both the sides over medium to high heat.
  • Amritsari Kulcha is ready. Apply butter or ghee and Serve them hot with Chole, sweet chutney, Dal Makhani or curd. Enjoy!!!

Video

Notes

The dough should be sticky and wet.
Your stuffing should be dry.
Leaving the dough for proofing for an hour is very important to get the soft kulchas.
Check the expiration of the yeast.
Milk must be warm, around 110 to 115 degrees F.
If dough sticks to your hand, grease your hand with oil.
You can use Whole wheat flour too.
You may need 1 and ¾ cup milk only, depending upon the quality of your all purpose flour.
Use 1 teaspoon Baking Powder and ¼ teaspoon baking soda, if you don't want to use yeast.
I have updated the post with new pics and video.

Nutrition

Serving: 1Kulcha | Calories: 258kcal | Carbohydrates: 46g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 31mg | Potassium: 451mg | Fiber: 3g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 9.7mg | Calcium: 80mg | Iron: 4.7mg
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Amritsari Kulcha / Kulcha bread is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Stuffed Kulcha recipe ever.

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Reader Interactions

Comments

  1. anu says

    February 20, 2016 at 11:46 pm

    wow v delicious

    Reply
    • Dhwani Mehta says

      February 21, 2016 at 8:41 am

      Thanks Anu!!! 🙂

      Reply
  2. Raji says

    February 29, 2016 at 2:09 am

    Thanks for the recipe. I tried this on Saturday & it came out so well. I’m gonna try many more recipes from your site.

    Reply
    • Dhwani Mehta says

      February 29, 2016 at 9:19 am

      Hi Raji!!!
      Thanks dear for the feedback. I am glade you liked it. Sure Do try the recipes from the blog and m sure you and your family will like it. if you have tried or going to try the recipes from https://www.cookingcarnival.com/ and have a pic, do send it through facebook page https://www.facebook.com/cookingcarnival/. thanks 🙂

      Reply
  3. Priyanka Nanda says

    March 15, 2016 at 11:22 am

    I tried this receipe and kulchas came out too good. My family loved them

    Reply
    • Dhwani Mehta says

      March 15, 2016 at 5:13 pm

      Hey Priyanka!!!

      Glad to here it. 🙂

      Reply
  4. Kavita says

    March 19, 2016 at 12:56 am

    Yummy!!!!!

    Reply
    • Dhwani Mehta says

      March 21, 2016 at 7:56 am

      Thanks Kavita!! 🙂

      Reply
  5. kalindi patel says

    April 07, 2016 at 12:13 pm

    Hi Dhwani
    I don’t have a pizza stone, can I put them on a pizza plate?

    Reply
    • Dhwani Mehta says

      April 08, 2016 at 8:16 am

      Hi Kalindi.
      Yes, you can.

      Reply
  6. Noopur says

    April 15, 2016 at 7:02 am

    Can we make it on skillet?

    Reply
    • Dhwani Mehta says

      April 15, 2016 at 8:39 am

      Yes Noopur. Cook it like paratha on the skillet.
      Thanks for visiting cookingcarnival.com 🙂

      Reply
  7. Anu says

    August 28, 2016 at 7:56 am

    Dear Sir/Madam,
    Kya aap tawa mein kaise cook karna hai woh recepies share karenge plz….

    Reply
    • Dhwani Mehta says

      August 28, 2016 at 11:21 pm

      Hi Anu!!!
      Aap tawe pe Normal jaise hum paratha cook karte hai oil/butter ke sath, vaise hi sek lijiye.

      Reply
  8. Sana says

    August 28, 2016 at 9:42 am

    Tried it today… They turned out amazing. Thank you for the recipe… really easy to make ?

    Reply
    • Dhwani Mehta says

      August 28, 2016 at 11:20 pm

      Hey Sana, Thanks for the feedback dear!!! Glad you liked this recipe. Happy cooking. 🙂

      Reply
      • Anshul Jain says

        May 02, 2020 at 4:57 am

        5 stars
        Amazing

        Reply
        • Dhwani Mehta says

          May 03, 2020 at 10:17 pm

          Thanks.

          Reply
  9. Vrush says

    September 04, 2016 at 8:46 am

    Yest nahi hai to kya use kar skt hai

    Reply
    • Dhwani Mehta says

      November 03, 2016 at 12:11 pm

      Hi Vrush!!!

      Use 1 tsp Baking Powder and 1/4 tsp baking soda, if you dont want to use yeast.

      Reply
  10. Mausumi says

    September 23, 2016 at 3:42 am

    can I use atta instead of maida???

    Reply
    • Dhwani Mehta says

      October 06, 2016 at 6:18 am

      Yes, you may Mausumi!!!

      Reply
      • Grace says

        September 10, 2020 at 5:35 pm

        Very easy to make and turned out delicious, thank u for the recipe !!

        Reply
        • Dhwani Mehta says

          September 10, 2020 at 5:49 pm

          So glad to know 🙂

          Reply
      • Geetha says

        March 06, 2021 at 8:32 am

        5 stars
        I made it with half maidan and half atta,turned out very well .

        Reply
        • Dhwani Mehta says

          March 12, 2021 at 2:29 pm

          So glad to know. Thanks 🙂

          Reply
  11. Urvi says

    April 17, 2017 at 8:40 am

    Thx to give superb recipe

    Reply
    • Dhwani Mehta says

      April 18, 2017 at 9:08 am

      My Pleasure Urvi. I am glad you liked the recipe. 🙂

      Reply
  12. Sujata Roy says

    July 10, 2017 at 10:04 am

    Superb recipe. Bookmarking it. Will try it soon ?

    Reply
    • Dhwani Mehta says

      July 10, 2017 at 10:46 am

      Hi Sujata!!
      Thanks for visiting my place. 🙂 Please share your feedback once you try.
      Happy cooking.

      Reply
  13. Manohar says

    July 11, 2017 at 12:29 am

    Tummy,good

    Reply
    • Dhwani Mehta says

      July 11, 2017 at 3:47 pm

      Thanks 🙂

      Reply
  14. Safina says

    August 09, 2017 at 10:05 am

    Hey dear,I tried making your kulchas today and they turned awesome..just one thing,they didn’t turned so fluffy like yours and it took me 20min to be cooked properly..

    Reply
  15. Renuka says

    January 21, 2018 at 1:56 pm

    I tried it today and it came out very well. Thank u so much for sharing this recipe.

    One query. If i want to make this before one day. Hmia ir fine to make a dough and put in freeze?

    Reply
    • Dhwani Mehta says

      January 21, 2018 at 4:53 pm

      So happy to hear it, Renuka!! Thanks for trying and sharing your valuable feedback.
      Yes, You can make this in advance and put it in the fridge (Not freezer). Take it out for an hour and make it. Hope this helps.

      Reply
  16. Binita says

    April 01, 2018 at 1:14 am

    Made it today….. it was amazing…….!!!

    Reply
    • Dhwani Mehta says

      April 05, 2018 at 8:19 am

      Thanks for Trying and sharing your feedback with us, Binita. 🙂

      Reply
  17. Tina says

    May 18, 2018 at 5:30 am

    It’s not only look mouth watering making also easy by Ur recipe & taste is awesome. Thank you so much Dhwani mam.

    Reply
    • Dhwani Mehta says

      May 18, 2018 at 8:35 am

      So glad to know Tina that you loved it. Thank you so much for the feedback. 🙂

      Reply
  18. Mac says

    August 14, 2018 at 3:14 pm

    Awesome recipe. Tried it today turned out exactly as shown. Though I did my own filling of Paneer and aloo. The dough recipe is so far the best I’ve come across. Thank you

    Reply
    • Dhwani Mehta says

      August 17, 2018 at 1:33 pm

      Thanks, Mac for your valuable Feedback. Glad to know you liked this recipe and it came out good. 🙂

      Reply
  19. Ayushi says

    September 27, 2018 at 2:53 am

    Hi
    Any substitute of dry yeast

    Reply
    • Dhwani Mehta says

      September 27, 2018 at 7:50 am

      Hi Ayushi!!
      Use 1 tsp Baking Powder and 1/4 tsp baking soda, if you don’t want to use yeast.

      Reply
  20. Swati says

    January 07, 2019 at 11:46 am

    The kulchas look absolutely tempting and delicious!! Suddenly missing the dhaba food..Lovely share!!

    Reply
    • Dhwani Mehta says

      January 07, 2019 at 12:51 pm

      Thank you so much!

      Reply
  21. amrita roy says

    January 07, 2019 at 11:50 am

    I love stuffed flat breads just like that and this Amritsari Kulcha wouldn’t be an exception… lovely recipe

    Reply
    • Dhwani Mehta says

      January 07, 2019 at 12:50 pm

      Thanks 🙂

      Reply
      • Anu says

        April 30, 2021 at 1:27 am

        Can u please share recipe for khajur chutney

        Reply
        • Dhwani Mehta says

          April 30, 2021 at 1:15 pm

          Sure…. here you go https://www.cookingcarnival.com/sweet-chutney/

          Reply
  22. Jagruti Dhanecha says

    January 07, 2019 at 1:52 pm

    Wish I can grab those both kulcha of yours right now, these look so tasty and feeling like I am one of the dhabba enjoying yummy food 🙂 Loving those recipe pictures.

    Reply
    • Dhwani Mehta says

      January 09, 2019 at 9:32 am

      Thank you, Jagruti!!

      Reply
  23. Freda @ Aromatic essence says

    January 07, 2019 at 5:33 pm

    5 stars
    These kulchas look so scrumptious, I could eat it as is! Lovely pictures, Dhwani 🙂

    Reply
    • Dhwani Mehta says

      January 09, 2019 at 9:31 am

      Thanks, Freda!

      Reply
  24. Anshu says

    January 08, 2019 at 12:12 am

    5 stars
    Oh my..look at those gorgeous beauties…am absolutely loving them…had been looking for the recipe for quite a while…bookmarking to try out soon

    Reply
    • Dhwani Mehta says

      January 09, 2019 at 9:32 am

      Thanks, Anshu! 🙂

      Reply
  25. Tanvi Patel says

    June 08, 2019 at 8:55 am

    Hi Dhwani
    I tried your recipe it was hit in my family I m thinking to make it for 15 people can I make it before 4-5 hours and just warm it up later??? And wat else I can cook it with to make it full Punjabi thali??? Thanks for nice recipe 😋

    Reply
    • Dhwani Mehta says

      June 08, 2019 at 8:27 pm

      Hi Tanvi,
      So glad to know that you liked this recipe and kulcha came out well. Yes, you can make it 4 5 hours ahead of time. The only thing is it wont be crispy. I would make chhole, veg. Korma or paneer masala with kulcha. Hope this helps.

      Reply
      • Preeti says

        February 27, 2020 at 2:41 pm

        5 stars
        Hi Dhwani
        This is the third time I made them.. in love with this recipe.. thanks for sharing it. My family loves it too.. also pretty simple to make. I made it with almond milk as my daughter is fully vegan. And it came out perfect.

        Reply
        • Dhwani Mehta says

          February 27, 2020 at 3:13 pm

          Hi Preeti!
          I am so glad to know that this recipe came out perfect and your family enjoyed it too. Plus thank you for trying and sharing your experiment with a vegan version. This will definitely help other readers. Thanks a lot for your valuable feedback. 🙂

          Reply
  26. nandita mod says

    June 20, 2019 at 10:52 pm

    you are fab chola kulcha was so nice and tasty , i also have tried different version of chola kulcha on tawa , plz check it out.

    Reply
  27. Tc says

    February 04, 2020 at 2:16 pm

    Hi.. can we use almond milk?

    Reply
    • Dhwani Mehta says

      February 04, 2020 at 5:35 pm

      Hi,
      Yes, you can use almond milk. 🙂

      Reply
      • Preeti says

        February 27, 2020 at 2:42 pm

        I did.. it came out perfect

        Reply
  28. Gurpreet kaur says

    April 05, 2020 at 2:19 pm

    5 stars
    Hello
    Today I made ur recipe of kulcha,, Whow result is so so awesome.. we alll loved it. Now I will make it occasionally. Thanks

    Reply
    • Dhwani Mehta says

      April 06, 2020 at 3:19 pm

      Hi,
      So glad to hear. Thank you for trying this recipe.

      Reply
  29. Manjula says

    April 12, 2020 at 12:59 pm

    5 stars
    This turned out yummy. Thanks a lot for the recipe 😊

    Reply
    • Dhwani Mehta says

      April 14, 2020 at 7:54 am

      Glad to know!

      Reply
  30. Astha says

    April 13, 2020 at 12:31 pm

    Hi can I make a dough a day before at night..?? N then make the kulchas

    Reply
    • Dhwani Mehta says

      April 14, 2020 at 7:54 am

      Yes, you can! Place the dough in the refrigerator and take it out in the net morning before making it.

      Reply
  31. Nav says

    April 20, 2020 at 12:01 pm

    Hello,

    My sister sent me this recipe after she made it and her whole family loved it. My question is how to store leftover dough? Will it be okay the next day to make?

    Thank you
    Nav

    Reply
    • Dhwani Mehta says

      April 20, 2020 at 12:15 pm

      Hi Nav,
      So glad to know. Welcome to my place.
      Yes, you can prepare the dough and make the kulcha the next day. Prepare dough, let it ferment for an hour. Once it is doubled in size, place the dough in the fridge. Whenever you are ready to make kulcha, take out the dough from the fridge, let it come to room temperature and follow the remaining steps (mentioned under the heading lets make Amritsari kulcha steps). Hope this helps.

      Reply
  32. Shuhb says

    April 26, 2020 at 9:48 am

    Can i use bleached all purpose flour

    Reply
    • Dhwani Mehta says

      April 28, 2020 at 10:17 am

      Yes, you can.

      Reply
  33. Sid says

    May 22, 2020 at 2:51 pm

    5 stars
    Thank you soo much for this amazing recipe.
    I tried it and it turned out PERFECT. Tasted same yet better to authentic Amritsari Kulcha!

    Reply
    • Dhwani Mehta says

      May 23, 2020 at 5:21 pm

      So glad to hear this. 🙂

      Reply
  34. Kavita says

    May 22, 2020 at 9:36 pm

    Can we make on gridde

    Reply
    • Dhwani Mehta says

      May 23, 2020 at 5:20 pm

      Yes, kavita. You can. Just like our regular paratha. 🙂

      Reply
  35. Priscilla says

    May 23, 2020 at 12:39 am

    Tried this last night, it was amazing. I, used 3 cups of brown bread flour and 1 cup of white cake flour, it was super soft and delicious. Thank you for an awesome recipe

    Reply
    • Dhwani Mehta says

      May 23, 2020 at 5:19 pm

      So glad to know! 🙂 Thank you.

      Reply
  36. Akanksha says

    May 24, 2020 at 3:43 am

    5 stars
    Thanks dear for this recipe. These came out absolutely amazing..way better than the original ones we had in Amritsar. 👍

    Reply
    • Dhwani Mehta says

      May 24, 2020 at 4:54 pm

      Awww…. so glad to hear this. Thank you!

      Reply
  37. Anandi Srinivasan says

    June 08, 2020 at 5:14 pm

    Hi,

    I am planning to use only wheat flour, what would be the oven temperature, is it the same 500f for 5-8 minutes, please let me know.

    Thanks
    Anandi Srinivasan

    Reply
    • Dhwani Mehta says

      June 08, 2020 at 6:39 pm

      Hi Anandi!
      Oven temperature will remain the same and cooking time will be 8 to 10 minutes.

      Reply
  38. Ruhi says

    September 05, 2020 at 8:50 am

    Hey Dhwani, I am a big fan of ur cooking and I have tried this recipe the kulchas turned out awesome, just have one question I am planning lunch for a bigger group, I guess I would be making around 30 kulchas, I can take an idea of the flour by reciprocation, do I have to reciprocate yeast milk,oil and sugar component as well accordingly?

    Reply
    • Dhwani Mehta says

      September 05, 2020 at 10:57 am

      Hi Ruhi!
      Glad to know that you loved this recipe. Thanks for sharing your feedback. 🙂
      Yes, You also need to increase the other ingredients.
      You can adjust the number of servings you want to make by pressing the servings number given in the recipe card.
      1. In the left side of the recipe card, you will see servings, with the current number of servings.
      2. Use the arrows to increase or decrease to the desired number
      3. This will adjust the number and quantity of ingredients accordingly on the recipe card. This will give you a perfect idea of how much to use those ingredients.
      Hope this helps. Let me know if any questions. 🙂

      Reply
  39. Shweta Pandey @https://www.flavoursonplate.com/ says

    September 25, 2020 at 2:44 am

    5 stars
    These kulchas look so delicious, I would love to eat it with chole! Lovely pictures, Dhwani

    Reply
  40. Shefali says

    October 01, 2020 at 2:31 am

    Hey,the recipe soumds super yummy..just a simple question…one cup is equal to how much grams maida??

    Reply
    • Dhwani Mehta says

      October 01, 2020 at 8:41 am

      Thanks. 1 cup is equal to around 120 grams.

      Reply
  41. Puja says

    May 05, 2021 at 5:10 pm

    Is there any difference in the measurement for yeast or any other ingredient if I replace maida with wheat flour?

    Reply
    • Dhwani Mehta says

      May 06, 2021 at 9:05 am

      No difference.

      Reply
  42. Puja says

    June 03, 2021 at 8:32 am

    Hi Dhwani,

    I tried making it with whole wheat flour it didn’t puff in the oven. Do I need to change the quantity of milk and yeast foe using wheat flour? Also I made with all purpose flour also separately but that also didn’t puff. Any suggestions as I used the exact recipe and the flour also puffed very nicely. I just kept the flour for a day in refrigerator after first rise and on the day of baking left it out to bring to room temperature as well. Please share your tips to resolve this problem. Also my stuffing was at room temperature.

    Reply
    • Dhwani Mehta says

      June 03, 2021 at 5:21 pm

      Hi Puja!
      You don’t need to change anything.
      1. Make sure the dough is soft (softer than roti) just like naan dough.
      2. Roll the kulcha thick (Thicker than aloo paratha) and evenly.
      Hope this helps.

      Reply
  43. Manaswini Sridhar says

    August 17, 2021 at 9:34 pm

    4 stars
    It was absolutely great! Thank you.

    Reply
    • Dhwani Mehta says

      August 18, 2021 at 10:32 am

      Glad to know!

      Reply
  44. Sarika V. Mahajan says

    September 13, 2021 at 8:40 pm

    5 stars
    I’ve made these kulchas several times now, and every time they come out beautifully crisp and delicious! Thanks for the simple yet wonderful recipe 😀

    Reply
    • Dhwani Mehta says

      September 15, 2021 at 5:20 pm

      So good to know. Thank You

      Reply
  45. Trina Singh says

    January 16, 2022 at 6:49 pm

    First time I ever saw a recipe for this! I am American so I often find it difficult to cook for my punjabi husband and inlaws, but I found this so simple and surprised them with it for dinner paired with some Chole! And they are so happy and intrigued and asked where I learned this! Thank you so much for making cooking much simpler such a great recipe!

    Reply
    • Dhwani Mehta says

      January 18, 2022 at 2:42 pm

      So glad to know dear. Thanks for sharing your feedback. 🙂

      Reply
  46. daman says

    January 22, 2022 at 4:34 pm

    5 stars
    Which way do you prefer? Oven or Tawa? Made this before in the oven and they were perfect. Awesome recipe 🙂

    Reply
    • Dhwani Mehta says

      January 25, 2022 at 11:03 am

      I prefer the oven method. 🙂

      Reply
  47. Emma says

    January 24, 2022 at 5:38 pm

    5 stars
    Can I make on bbq?

    Reply
    • Dhwani Mehta says

      January 25, 2022 at 11:02 am

      Yes, you can.

      Reply
  48. Priti says

    November 20, 2022 at 10:24 pm

    Can we make the kulchas half cooked before a party and then just cook it again? Will that ruin the kulcha?

    Reply
    • Dhwani Mehta says

      November 29, 2022 at 1:59 pm

      no. You can not do that.

      Reply

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