Finger Licking Recipe of Popular Punjabi Amritsari Kulcha and Channa


Amritsari Kulcha and Channa is a popular dish from northern India, especially in Punjab. In India, Kulcha is a smash-hit in many states like Himachal Pradesh, Uttar Pradesh, Haryana, and Punjab. It is often served with dishes like Punjabi Chholey, and Matra ki Chaat.
Apart from the simple kulcha bread, there are many varieties of it like stuffed aloo kulcha and paneer kulcha which is commonly served with spicy chickpea curry. This combination is famous not only among food enthusiasts in India but also around the world.
In this blog, we will peek into its history, and share the recipe for this iconic dish with instructions, so do read it until the end.

Amritsar is also known as the “Food Capital of Punjab”, popular for its rich cultural heritage and delicious food. The main reason for its food diversity is due to the city’s unique location on the trade route between India and Central Asia which brought in many different food ideas, that had given birth to many unique recipes like Amritsari Kulcha.
It is believed that “Kulcha” was brought by the Mughals in India. The Mughals were known for their rich food, they preferred to eat dense, stuffed bread, and Kulcha was one of their beloved breads. The Amritsari Kulcha we know today is the result of the kulcha’s evolution over time in Amritsari’s kitchens, which included regional flavors and ingredients. The combination of Kulcha and Channa, or spicy chickpea curry, is a more recent innovation.
Without any ado, let’s get started with making delicious Amritsari kulcha.

Recipe: Amritsari Kulcha and Channa


For Kulcha:

  • 2 cups all-purpose flour
  • 1/2 tsp Instant dry active yeast
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons yogurt
  • 1/2 cup warm milk
  • 2 tablespoons oil
  • 1/2 cup mashed potatoes (for stuffing)
  • 1/2 cup finely chopped onions
  • 1/4 cup chopped cilantro
  • 2 green chilies, finely chopped
  • 1 teaspoon garam masala
  • Butter for brushing

For Channa:

  • 2 cups chickpeas (soaked overnight)
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 2 teaspoons ginger-garlic paste
  • 2 green chilies, slit
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro for garnish

Instructions to note while making amritsari kulcha:

  1. Take a bowl, and add a tablespoon of sugar and ¾ of a cup of lukewarm water. Mix yeast in the solution and let it sit for 5 minutes to activate.
  2. Take another large bowl, and combine flour, baking powder, baking soda, crushed kasoori methi, ajwain, and salt.
  3. Now, make a well in the center and pour oil into the dry ingredients followed by activated yeast. Also, add yogurt, & warm milk, and Use your hands to mix everything and knead to make a soft dough.
  4. Cover the dough with a damp cloth and let it rest for at least 2 hours.

Preparing the Stuffing:

  1. In a bowl, mix mashed potatoes. Add chopped onions, ginger, cilantro, green chilies, and garam masala.
  2. Season the mixture with salt, and spices and mix well.

Preparing the Kulcha:

  1. Check your dough if it is risen, punch it down to knock off the air.
  2. Take some dry flour sprinkle it on the self and knead for 2 minutes to make it smooth.
  3. Then divide the dough into small balls like lemons.
  4. Use your hand and flatten each ball and place a spoonful of the potato stuffing in the center.
  5. Gather the edges to seal the stuffing and roll gently to form a flatbread.
  6. By using your hands, flatten them a little and, shape them into a disc.
  7. Brush some oil on the surface and sprinkle some chopped dhania, coriander seeds, fennel, red chili flakes, and kalonji seeds.
  8. Press all the dough balls gently with your hands.
  9. Keep all the kulchas aside covered for about half an hour to again fluff up a little.
  10. Heat a tawa (griddle) and cook the Kulcha until golden brown on both sides. Do not forget to brush with butter to enhance the taste.
  11. You can also make it in air fryer. For that, set the air fry at 200 degrees Celsius for 7 to 8 minutes or until it is nice golden on top.

Preparing the Channa:

  1. In a pressure cooker, cook the soaked chickpeas with water until soft.
  2. In a pan, heat oil and add cumin seeds.
  3. Add chopped onions and sauté until golden brown.
  4. Then add some ginger-garlic paste and green chilies, and sauté for a minute.
  5. Add tomato puree and cook until the oil separates. After that add all spices like turmeric powder, red chili powder, coriander powder, and salt.
  6. Add the cooked chickpeas and some water to the pan, and let it simmer for 10-15 minutes.
  7. Finish with garam masala and garnish with fresh cilantro.


Serve the hot and crispy Amritsari Kulcha with the spicy Channa and do not forget to add a dollop of butter on the Kulcha for extra flavor. To enhance the taste, try pickles and yogurt as a side dish.

Final Words 

We hope you enjoyed this blog and understood the process of making this delicious Punjabi delicacy. For more such finger licking recipes, stay connected with us on our blog..

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