by Pallavi Purani

Ambarsari/Amritsari Stuffed Kulcha

If you have ever been to Punjab, you shall know what I am talking about.

The butter lathered, spicy mix stuffed goodness from the tandoor served with kaali dal/chole [Chick pea gravy] is indeed to die for.

Usually it is made with Maida but since I was trying it at home, I mixed it half and half with Maida and Whole Wheat Flour.

Print Recipe
Ambarsari/Amritsari Stuffed Kulcha
If you have ever been to Punjab, you shall know what I am talking about.
Course breads
Prep Time 180 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • For the Dough
  • 1.5 cups Maida ... .
  • 1.5 cups Whole Wheat Flour ... .
  • 1/2 tbsp Salt ... .
  • 3 tbsps Curd ... .
  • Water .
  • Potato For the filling
  • 3 potatoes ... . Medium Sized boiled
  • 1 chilly ... . green [ finely chopped
  • Salt .
  • 1/2 tsp Chilly powder ... .
  • 1/2 tsp Corriander powder ... .
  • 1 tsp Amchur mango powder [ Dry ... .
  • 1/2 tsp Ajwain seeds / carom ... .
  • 1 tbsp corriander Fresh ....
  • 1/2 tsp Turmeric powder ... .
  • Paneer For the filling
  • 1 cup paneer Grated ... .
  • salt .
  • 2 chilly .... green [ finely chopped
  • Corriander leaves .
  • For assembling
  • butter Generous amount of meltedroom temprature / at .
  • Sesame seeds .
  • mint leaves . Dried powder
Course breads
Prep Time 180 minutes
Cook Time 20 minutes
Servings
number
Ingredients
  • For the Dough
  • 1.5 cups Maida ... .
  • 1.5 cups Whole Wheat Flour ... .
  • 1/2 tbsp Salt ... .
  • 3 tbsps Curd ... .
  • Water .
  • Potato For the filling
  • 3 potatoes ... . Medium Sized boiled
  • 1 chilly ... . green [ finely chopped
  • Salt .
  • 1/2 tsp Chilly powder ... .
  • 1/2 tsp Corriander powder ... .
  • 1 tsp Amchur mango powder [ Dry ... .
  • 1/2 tsp Ajwain seeds / carom ... .
  • 1 tbsp corriander Fresh ....
  • 1/2 tsp Turmeric powder ... .
  • Paneer For the filling
  • 1 cup paneer Grated ... .
  • salt .
  • 2 chilly .... green [ finely chopped
  • Corriander leaves .
  • For assembling
  • butter Generous amount of meltedroom temprature / at .
  • Sesame seeds .
  • mint leaves . Dried powder
Instructions
  1. Mix all the ingredients of the dough and add enough water to make a slightly sticky and loose dough.
  2. Keep it aside for atleast 1.5 hours. Cover with a damp cheese-cloth.
  3. Mix all the ingredients of both the fillings separately and keep aside until use.
  4. Once the resting time for the dough has passed. Give it some kneading and make roughly about 8 equal size balls out of it.
  5. Pre heat oven to 180 C.
  6. Slightly flatten the dough ball and place the filling in the middle.
  7. Seal it well and roll/flatten on a lightly floured platform sing a rolling pin/hand. [I used my palm.
  8. For more details on how to stuff a paratha/kulcha refer this
  9. Once it is nice and flat, apply butter using a brush/the back side of a spoon and scatter some sesame seeds and mint powder.
  10. Put on a slightly buttered baking tray and bake for about 14-15 min on the bottom and 5 min on top heat.
  11. Serve with Paneer/chana/with achaar.
  12. Well I was lucky to have Sheelu from Ghar ka Khana around to help so we had both paneer and chana 🙂


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