Indian cuisine · Dough, Pasta & Rice

Kulcha

Leavened flatbread from Amritsar with a spiced potato filling, baked crisp and brushed with ghee.

Ingredients · for 4 servings

• 400 g wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sugar
• 1 tsp salt
• 4 tbsp yogurt
• 180 ml lukewarm milk
• 3 potatoes
• 1 tsp cumin
• 1 tsp amchur (dried mango powder, or substitute lemon juice)
• 1/2 bunch cilantro
• 4 tbsp ghee

Instructions

1. Mix flour, baking powder, baking soda, sugar and salt, add yogurt and lukewarm milk, and knead the dough for 8 min. into a soft, smooth ball; let rest covered in a warm place for 1 hr.
2. Boil the potatoes in their skins for 20 min. until tender, peel and coarsely mash while still warm without turning them into a puree.
3. Toast the cumin in a dry pan for 1 min., crush coarsely and mix into the potatoes with amchur, chopped cilantro and salt.
4. Divide the dough into six balls, press each into a hollow, place 2 tbsp filling inside, seal the edge over the filling and gently flatten the ball.
5. Carefully roll out the filled balls on a floured surface to 16 cm and cook in a very hot, heavy pan for 2–3 min. per side until dark blisters form.
6. Brush the kulchas generously with ghee, tear open once crosswise, and serve hot with chickpea curry or yogurt.