An easy recipe to make authentic Amritsari kulchas at home using a tawa. Enjoy these thin, flavorful kulchas with chole or matar.
Ingredients
For the Dough
- 320mLlukewarm water
- 1tbspsugar
- 2tbspyeast
- 500grefined flour (maida)
- 1tspsalt
- 3/4cupcurd
- 1tbspoil
Nutrition (per serving)
Calories
182.8kcal (9.14%)
Protein
4.7g (9.34%)
Carbs
32.7g (11.88%)
Sugars
1.3g (2.66%)
Healthy Fat
2.1g
Unhealthy Fat
0.4g
% Daily Value based on a 2000 calorie diet
How to make Amritsari Tawa Kulcha
Prepare the Yeast Mixture
Mix lukewarm water and sugar. Add yeast, mix, cover, and set aside for 10 minutes to activate.
Make the Dough
In a bowl, combine refined flour and salt. Add the yeast mixture and curd. Mix to form a dough.
Knead the dough for at least 8 to 10 minutes until it becomes slightly sticky.
Ferment the Dough
Transfer the dough into a greased bowl and grease the dough with oil.
Cover with a damp cloth and let it ferment in a warm place for 4 to 5 hours.
Check if the dough has fermented.
Shape and Cook the Kulchas
Divide the dough into 60 g balls. Roll each into your desired shape (round or oval).
Transfer each rolled kulcha onto baking paper. Cover and set aside for 10 minutes.
Cook each kulcha on a tawa over medium to low heat until half done, pressing with a cloth to make it puff up.
Cook all kulchas and keep them covered with a cloth.
Final Cooking
When serving, apply ghee or butter on each kulcha and cook on tawa until light golden.
Nutrition (per serving)
Nutrition (per serving)
Calories
182.8kcal (9.14%)
Protein
4.7g (9.34%)
Carbs
32.7g (11.88%)
Sugars
1.3g (2.66%)
Healthy Fat
2.1g
Unhealthy Fat
0.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the water is lukewarm to activate the yeast properly.
Knead the dough well to achieve the right texture.
Keep the dough in a warm place to ferment effectively.
FAQS
How do I make Amritsari Tawa Kulcha step by step?
To make Amritsari Tawa Kulcha, start by mixing lukewarm water and sugar, then add yeast and let it activate for 10 minutes. In a separate bowl, combine refined flour and salt, then mix in the yeast mixture and curd to form a dough. Knead the dough for 8 to 10 minutes until slightly sticky, then let it ferment in a greased bowl for 4 to 5 hours. After fermentation, divide the dough into balls, roll them out, and cook on a tawa until golden.
Can I make Amritsari Tawa Kulcha gluten-free?
Yes, you can make a gluten-free version of Amritsari Tawa Kulcha by substituting refined flour (maida) with a gluten-free flour blend. Ensure that the blend contains xanthan gum or another binding agent to help the dough hold together. The texture may vary slightly, but it should still be delicious!
What is the best way to store leftover Amritsari Tawa Kulcha?
To store leftover Amritsari Tawa Kulcha, let them cool completely, then wrap them in aluminum foil or place them in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, simply warm them on a tawa or in a microwave before serving.
What dishes pair well with Amritsari Tawa Kulcha?
Amritsari Tawa Kulcha pairs wonderfully with chole (spiced chickpeas) or matar (green peas curry). You can also serve them with yogurt, pickles, or a side salad for a complete meal. The kulchas are versatile and can complement various Indian dishes.
What can I use instead of curd in Amritsari Tawa Kulcha?
If you don't have curd, you can substitute it with plain yogurt or buttermilk. For a dairy-free option, use a plant-based yogurt. The acidity in these alternatives will help in the fermentation process and add flavor to the kulchas.
Loading reviews...
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia