This bread is vegetarian, can be easily made vegan, and can be served for lunch and dinner. If you have not yet checked my AMRITSARI KULCHA, a classic and traditional kulcha recipe, do prepare it first and with any leftovers, you can make several variations like the one below. The recipe below is a build-on recipe for the original kulcha recipe.
Kulcha, similar to naan, is a popular flatbread from India, prepared using flour (maida) and leaving agent (yeast, baking powder, or sourdough) and stuffed with potato, onion, and aromatic spices. It can be baked in a clay oven (tandoor), oven, or stovetop. Kulcha, like naan, can be served with any Indian gravy or curry of your choice. The most popular combination is CHOLE KULCHA.
The dough can be prepared using milk or yogurt instead of water for a softer version and this type is also known as doodhia kulcha Instead of potato and onion filling, you can also fill the kulchas with boiled and mashed mixture of vegetables, paneer, etc.
The dough should be soft and smooth for the best results. Make sure to add flour in parts and keep kneading it instead of adding all the flour at once because the amount of flour depends on the brand of flour and importantly the local weather conditions. The combination of spices you use is what makes this bread taste great. Use the right proportion for both the stuffing and garnish. I have topped with capsicum (bell peppers), sliced onions, and cheese. Use any pizza toppings of your choice. You can make this on the stovetop or oven. Both methods are given in the recipe below. The ingredient list may look lengthy but the process is super easy and only basic ingredients are required.
For the Kulcha Dough ½ cup warm Water 2 ¼ teaspoon Active dry yeast (1 packet) 2 teaspoon Sugar 1 teaspoon Salt 2 tablespoon Vegetable oil or Butter 1 ½ cups All-purpose flour or Maida For the Filling or Stuffing 1 cup Potato, boiled and mashed ¼ cup Onion, chopped 1 Green chile or Jalapeno, chopped 1 tablespoon Coriander leaves or Cilantro, chopped ½ teaspoon Lemon juice For the Spices 3 teaspoon or 1 tablespoon Coriander seeds, crushed 1 teaspoon Red chile powder 1 teaspoon Garam masala powder (curry powder or kitchen king masala) 1 teaspoon Chaat masala (amchur powder) For the Topping (Use any pizza toppings of your choice) ½ Onion, chopped lengthwise or cubes ¼ Green bell pepper or capsicum, chopped ¼ to ½ cup of Cheese grated or shredded, like mozzarella Other Ingredients Butter or Oil to brush as needed
In a bowl, add lukewarm water and sugar. Sprinkle yeast. Cover and leave it undisturbed for 10 minutes. Let the yeast activate. Once the yeast has activated, add salt, and oil. Add flour (maida) in parts and mix. Knead this for 4 to 5 minutes till a soft dough is formed. Transfer the dough to a greased bowl and cover and keep it in a warm place for at least 1 hour.
In a small bowl, add crushed coriander seeds, red chile powder, garam masala or kitchen king masala, chaat masala, salt, and mix. Keep this aside.
In another bowl, add boiled potatoes, onion, green chile, coriander leaves, lemon juice, salt to taste, half of the spice mixture from Step II and keep it aside.
Preheat the oven to 500 degrees F or the highest setting in your oven. Divide the dough into 6 equal portions. Roll each portion into a ball and flatten it using a rolling pin. Add the filling at the center, bring the edges together at the center and close it to form a ball again. Gently roll it again to form kulcha. Transfer this to the greased baking pan. Brush kulcha with butter. Top it with onion, bell pepper or capsicum, and cheese. Sprinkle some portion of the spice mixture from Step II. Repeat the process for the remaining dough and filling. Bake this for about 7 to 8 minutes. Amritsari Pizza Kulcha is now ready. Brush it with some more butter if needed.
Heat tawa or griddle. Place one kulcha at a time and because you are adding cheese cover the griddle and cook on one side. When brown spots appear at the bottom, flip and cook on the other side just for few seconds if needed. Use butter or ghee to cook the kulcha. Then garnish it with some more butter and serve. Yes. You can substitute yeast with baking powder. You do not have to rest the dough for a longer time in such a case.
Recipe card
If you like this Amritsari Pizza Kulcha,
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