Amritsari Stuffed Potato Flatbread Classic

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A signature stuffed flatbread from the holy city of Amritsar in Punjab, this classic version is filled with a spiced mashed potato mixture, rolled thick, and crisped on a hot tawa until golden and smoky. Traditionally paired with chole, raw onions, and tangy mint chutney for an authentic North Indian meal.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 56 gCarbs
• 5 gFiber
• 3 gSugar
• 9 gProtein
• 520 mgSodium
• 620 mgPotassium
• 85 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the dough

• 3 cups all-purpose flour (maida)
• 1/2 cup plain yogurt, whisked
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons melted ghee or oil
• 3/4 cup warm water, as needed

For the potato filling

• 4 large potatoes, boiled and mashed (about 3 cups)
• 1 large onion, finely chopped
• 3 green chilies, finely chopped
• 1 tablespoon grated ginger
• 1/2 cup fresh coriander leaves, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon amchur (dried mango powder)
• 1 teaspoon chaat masala
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons mustard oil or ghee

For cooking and serving

• Ghee or oil for shallow frying
• Nigella seeds (kalonji) for sprinkling
• Butter for serving
• Sliced raw onions, green chutney, and lemon wedges to serve

Directions

1. In a large bowl, combine the flour, baking powder, sugar, and salt. Add the yogurt and melted ghee, then gradually add warm water while mixing until a soft, pliable dough forms. Knead for 6 to 8 minutes until smooth, cover, and rest for 30 minutes.
2. Heat 2 tablespoons of mustard oil in a small pan over medium heat. Add the cumin seeds and let them splutter for 20 seconds. Pour the tempered oil over the mashed potatoes along with the chopped onion, green chilies, ginger, coriander, chili powder, garam masala, amchur, chaat masala, pepper, and salt. Mix thoroughly until the filling holds together.
3. Divide the rested dough into 8 equal balls. Roll each ball into a 4-inch circle, place a generous 3 to 4 tablespoons of filling in the center, gather the edges to seal, and gently roll out again into a 6 to 7-inch thick disc. Sprinkle lightly with nigella seeds and press them in.
4. Heat a heavy cast-iron tawa or skillet over medium-high heat until very hot. Place one kulcha on the dry tawa and cook for 1 to 2 minutes until small bubbles appear and the underside shows light golden spots. Flip the kulcha.
5. Drizzle 1 to 2 teaspoons of ghee around the edges of the flipped kulcha, then carefully transfer it directly over an open low flame (using tongs) for 15 to 20 seconds to puff and char, OR press gently with a spatula and cook another 2 minutes until crisp and golden on both sides. Repeat with the remaining kulchas, stacking them hot in a cloth-lined container.
6. Serve the kulchas immediately, smeared with white butter, alongside sliced raw onions, green chutney, lemon wedges, and a bowl of hot chole for the classic Amritsari experience.

Cook’s Notes

• For the most authentic smoky flavor, cook the kulchas directly over a gas flame after the tawa sear; the char marks are a signature of street-side Amritsari kulchas.
• The dough should be softer than regular chapati dough; the yogurt tenderizes it and gives a slight tang reminiscent of tandoor-baked versions.
• Do not overstuff or roll too thin; a thick disc ensures the filling stays intact and the bread puffs up properly when heated.
• Leftover kulchas can be reheated on a tawa with a splash of water and a cover to restore softness, or wrapped in foil and warmed in an oven at 180°C for 5 minutes.
• Replace potatoes with a mix of boiled cauliflower, peas, and grated paneer for a popular winter variation from the same region.

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