Kulcha

Potato-Stuffed Kulcha

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These irresistible flatbreads are stuffed with a filling of mashed potatoes mixed with spices, grated cheese, and cilantro, and then toasted under the broiler until golden brown.

Maneet Chauhan

Updated on August 3, 2023

Tested by

Food & Wine Test Kitchen

Kulcha Recipe — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne

Active Time:

45 mins

Total Time:

1 hr

Servings:

6 servings

Yield:

6 kulcha

Maneet Chauhan makes these kulcha — flatbreads popular in her hometown of Amritsar in Punjab, India — both stuffed and plain (see the note at the bottom of the page to make plain kulcha). Here, spiced mashed potatoes mixed with onion, cilantro, and grated paneer serve as the filling. She broils her kulcha to mimic the charred texture and flavor you get from cooking in a tandoor, but offers an option to sear them in a heavy skillet instead if needed.

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Ingredients

Dough

2 cups plus 2 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon sugar
1 tablespoon baking powder
1 tablespoon kosher salt
1 teaspoon baking soda
2 tablespoons unsalted butter, at room temperature
1/4 cup plain yogurt
1/2 cup water, plus more as needed
1 tablespoon vegetable oil
1 teaspoon nigella seeds
Butter, chopped fresh cilantro, and sesame seeds, for garnish

Filling

1 cup (8 ounces) grated paneer
1 (5-ounce) potato, peeled, quartered, and boiled until tender, mashed
1/4 cup finely chopped red onion
1 tablespoon finely chopped cilantro
1/2 teaspoon chaat masala
1/2 teaspoon ground cumin
1/4 teaspoon Kashmir chile powder
1 1/2 teaspoons kasoori methi (dried fenugreek leaves)

Directions

Make the dough

Whisk flour, sugar, baking powder, salt, and baking soda together in a medium bowl. Stir in yogurt and water. Stir in more water, 1 tablespoon at a time, until mixture forms a dough. Transfer to a work surface and knead dough until smooth, about 2 minutes. Divide dough evenly into 6 pieces and shape into balls. Cover and let rest for 30 minutes.

Make the filling

Combine paneer, potato, onion, cilantro, chaat masala, cumin, and Kashmiri chile powder in a medium bowl.
Working with 1 dough ball at a time, roll dough into 4 to 5-inch disks. Hold dough round in 1 hand and spoon 1/4 cup filling in center. Gather edges of dough over filling, pinching tightly to seal. Place on a work surface and press gently into a disk, then use a rolling pin to roll into a 5- to 6-inch disk. Transfer to a baking sheet in a single layer. Repeat with remaining dough balls and filling.
Heat broiler to High. Sprinkle nigella seeds on top of kulchas and press to adhere. Place kulchas on a baking sheet and broil until golden brown and cooked through, 1 to 2 minutes per side, rotating baking sheet occasionally and keeping a close eye to prevent burning. Spread a touch of butter on top of each kulcha, and garnish with cilantro and sesame seeds; serve hot.

Note

To make unstuffed kulcha, roll each dough ball into 5- to 6-inch disks about 1/8 inch thick. Sprinkle nigella seeds on top and press to adhere. Heat a griddle or heavy skillet over medium-low. Working in batches, cook kulcha in skillet until deep golden brown in spots and cooked through, 1 to 2 minutes per side. Spread lightly with butter, and garnish with chopped cilantro and sesame seeds. Serve hot.