Amritsari Mixed Veg Stuffed Kulcha with Chole and Imli Pyaz Chutney

This mouthwatering Amritsari Mixed Veg Stuffed Kulcha dish is a popular street food from the city of Amritsar in Punjab. Whether you enjoy it as a street food delight or prepare it at home for a special meal, this dish is sure to leave you craving for more.

The star of the dish is the stuffed kulcha, a type of Indian bread that is made by stuffing a variety of flavorful mixed vegetables into a dough made from refined flour. The dough is rolled out and cooked until it puffs up, resulting in soft and fluffy bread with a crispy exterior. The kulcha is then cooked on a hot tawa (griddle) or in a tandoor (traditional clay oven) until it is golden brown and cooked through, then brushed with ghee (clarified butter) to enhance the flavor and texture, and finally served with Amritsari chole (chickpea curry) and tangy imli pyaz chutney (tamarind onion chutney).

What You Will Need

To prepare Amritsari mixed veg stuffed kulcha, you will need the following ingredients:

For Imli Pyaz Chutney

• ½ cup fresh coriander
• ¼ cup fresh mint leaves
• 2 cm chunk ginger
• 1-2 small green chillies
• 1 Tbsp fresh lemon juice
• 1 cup water
• ¼ cup tamarind puree
• 1 tsp cumin powder (jeera)
• 1 tsp black salt
• ¼ tsp red chilli powder
• ⅛ tsp black pepper powder
• 1 tsp anardana, crushed (pomegranate seeds)
• 4 Tbsp jaggery
• 1 medium-size onion, finely chopped

For Chole

• 2 cups chole (chickpeas)
• 4 cups water
• 2 Tbsp black tea leaves
• 1 Tbsp vegetable oil
• 1-inch cinnamon stick (dalchini)
• 2-3 bay leaves (tej patta)
• 1-2 black cardamom (badi elaichi)
• 2-3 green cardamom (choti elaichi)
• 3-4 cloves (laung)
• 5-6 black peppercorns (kali mirch)
• 1 Tbsp cumin seeds
• 1 Tbsp coriander seeds
• 1 tsp carom seeds (ajwain)
• 5-6 garlic cloves
• 2 medium-size onions, chopped
• 3 medium-size tomatoes, chopped
• 1 medium-size green chilli
• 1-inch ginger
• 2 Tbsp ghee
• ½ tsp red chilli powder
• 1 tsp amchur (dry mango powder)
• 2 tsp garam masala
• 2 tsp salt
• 1 Tbsp kasuri methi (dried fenugreek leaves)

For Mixed Vegetable Stuffing

• 5 medium-size boiled potatoes
• 1 cup boiled peas
• 1 cup finely chopped onions
• 1 cup grated carrots
• 1 cup grated cauliflower
• 2-3 small green chillies, finely chopped
• ¼ cup coriander, finely chopped
• 1 tsp hing (asafoetida)
• 2 tsp carom seeds
• 2 tsp amchur
• 2 tsp cumin powder
• 1 tsp red chilli powder
• 2 tsp salt

For Kulchas

• 4 cups all-purpose flour (maida)
• ½ cup lukewarm milk
• ½ cup curd
• ⅔ cup lukewarm water
• 2 Tbsp ghee
• ½ Tbsp powdered sugar
• 1 tsp salt
• 1 tsp baking powder
• ¼ tsp baking soda
• Butter, as required

How to Make Stuffed Kulcha

Here are step-by-step instructions on how to make kulchas:

Imli Pyaz Chutney

• Add coriander, mint leaves, ginger, green chillies, lemon juice, and ¼ cup of water to a mixer grinder jar. Grind to make a smooth paste.
• Take a medium-size mixing bowl and add tamarind puree, cumin powder, black salt, red chilli powder, black pepper powder, crushed anardana, jaggery, mint-coriander paste, and remaining water. Mix everything well and then add the chopped onions. Stir and refrigerate until it’s ready to serve.

Chole

• Wash the chickpeas and soak them in water for 6 hours or overnight.
• Drain the excess water and add the soaked chickpeas, 4 cups of water, and black tea leaves tightly wrapped in a muslin cloth (form a potli) in the pressure cooker. Pressure cook for 4-5 whistles on medium heat.
• Once the chickpeas are cooked, turn off the heat, and let the pressure cooker decompress. Meanwhile, heat oil in a large deep frying pan and add cinnamon stick, bay leaves, black cardamom, green cardamom, cloves, black peppercorns, cumin seeds, coriander seeds, and carom seeds. Saute for 2-3 minutes on low heat. Add garlic cloves, onions, tomatoes, green chilli, and ginger. Cook for at least 5 minutes over medium heat or until the tomatoes are soft and the garlic and onions are slightly brown.
• Turn off the flame, remove the bay leaves, cinnamon stick, and black cardamom, and let the onion-tomato and spices mixture cool down. Then grind them in a mixer grinder with a splash of water to form a smooth paste.
• Heat ghee in the same frying pan, and add the onion-tomato and spices paste. Cook for 2-3 minutes over medium heat. Add red chilli powder, amchur, garam masala, and salt. Cover with a lid and cook for 5-7 minutes or until the spices are cooked properly. Then add the boiled chickpeas along with the water and mix everything well. Bring it to a boil and cover with a lid and cook for 7-10 minutes or until the gravy has a thick consistency. Add kasuri methi and cook for 2-3 minutes over medium heat. Turn off the flame and set the chole aside.

Mixed Vegetable Stuffing

Take a large mixing bowl and mash the potatoes and peas using a masher or fork. Then add the rest of the ingredients for stuffing and combine everything well and set aside.

Kulchas

• Mix all the ingredients for kulchas except the butter in a large mixing bowl and knead for at least 10 minutes to form a soft dough. The dough will be sticky initially but it will smoothen out once you knead for a few minutes. Once the dough is kneaded well, apply some ghee on the top, cover it with a damp cloth, and let it rest for one hour.

• Once the dough is rested, make equal size balls (can make a total of 8 kulchas). Take a dough ball, coat it with flour, and flatten it. Add a large spoonful of vegetable stuffing, gently press and fold in to seal it properly. Dust some flour on the wooden board, and use a rolling pin to gently roll the dough to form a semi-thick kulcha (similar to paratha).

• Apply water all over one side of the kulcha and place it (the water dabbed side should stick on the tawa) on a hot iron tawa (use cast iron tawa, not non-stick as the kulcha won’t stick on the non-stick pan). Use your fingertips to apply pressure on the kulcha to stick it properly on the tawa. Cook for 1 minute over medium heat and then flip the tawa to cook the kulcha over direct flame. Slowly move the tawa over the flame to evenly cook the kulcha. Cook until the kulcha turns golden brown. Use a roti-turner to remove it from the tawa and transfer it to a plate. Immediately apply butter all over the kulcha.

• Finally, serve the hot kulcha with chole and imli pyaz chutney. Enjoy!

Variations of Kulcha Fillings

While this recipe uses a mixed vegetable filling, you can get creative and try different fillings for your stuffed kulchas. Here are some popular variations:

• Paneer (Indian cottage cheese) Stuffed Kulcha: Replace the mixed vegetable filling with a mixture of crumbled paneer, onions, green chilies, and spices. You can also add grated cheese for an indulgent twist.

• Aloo (Potato) Stuffed Kulcha: Use a filling made from boiled and mashed potatoes mixed with onions, green chilies, ginger-garlic paste, and spices. You can also add a sprinkle of chaat masala for a tangy kick.

Pairing Kulcha with Different Accompaniments

Stuffed kulcha tastes delicious on its own, but it becomes even more delightful when paired with various accompaniments. Here are some options to try:

• Raita: Serve a refreshing cucumber raita or a tangy boondi raita on the side. The coolness of the raita complements the spiciness of kulche and chole.
• Pickles: Add some tangy and spicy mango pickle or mixed vegetable pickle to your plate. The pickle adds a burst of flavors and elevates the taste of the kulchas.
• Mint Chutney: Prepare a fresh and vibrant mint chutney by blending mint leaves, coriander leaves, green chilies, ginger, garlic, lemon juice, and salt. This chutney adds a refreshing element to the meal.
• Salad: Accompany the stuffed kulcha with a simple salad made from cucumber, tomatoes, onions, and lemon juice. The freshness of the salad balances the richness of the kulcha.

How to Store and Reheat Stuffed Kulcha

If you have any leftover stuffed kulcha, you can store them for later use. Here’s how to do it:

1. Let the kulchas cool down completely.
2. Place them in an airtight container or wrap them tightly with aluminum foil.
3. Store the kulchas in the refrigerator for up to 2 days.
4. To reheat, preheat a tawa or griddle over medium heat.
5. Place the kulchas on the hot tawa and cook for a minute on each side until they are heated through.
6. Brush them with ghee or butter for added flavor.
7. Serve the reheated kulchas hot with your favorite accompaniments.

Note that the stuffed kulchas are best enjoyed fresh and hot. While reheating helps retain some of the flavors, they may not be as soft and fluffy as freshly cooked ones.

Commonly Asked Questions

More Indian Meals to Try

One-Pot Lentil Rice

Did you make Amritsari Kulchas? I’d love to know how it turned out for you! Please leave a rating and a comment below to share your experience. Thank you so much! 💚

Recipe

Continue to Content

Amritsari Mixed Veg Stuffed Kulcha with Chole and Imli Pyaz Chutney

Yield: 4 servings

Prep Time (Excluding Soak Time): 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour 20 minutes

Amritsari kulcha made with mixed vegetable stuffing and served with chole (chickpea curry) and tangy and spicy imli pyaz (onion tamarind) chutney.

Print

Ingredients

For Imli Pyaz Chutney

• ½ cup fresh coriander
• ¼ cup fresh mint leaves
• 2 cm chunk ginger
• 1-2 small green chillies
• 1 Tbsp fresh lemon juice
• 1 cup water
• ¼ cup tamarind puree
• 1 tsp cumin powder (jeera)
• 1 tsp black salt
• ¼ tsp red chilli powder
• ⅛ tsp black pepper powder
• 1 tsp anardana, crushed (pomegranate seeds)
• 4 Tbsp jaggery
• 1 medium-size onion, finely chopped

For Chole

• 2 cups chole (chickpeas)
• 4 cups water
• 2 Tbsp black tea leaves
• 1 Tbsp vegetable oil
• 1-inch cinnamon stick (dalchini)
• 2-3 bay leaves (tej patta)
• 1-2 black cardamom (badi elaichi)
• 2-3 green cardamom (choti elaichi)
• 3-4 cloves (laung)
• 5-6 black peppercorns (kali mirch)
• 1 Tbsp cumin seeds
• 1 Tbsp coriander seeds
• 1 tsp carom seeds (ajwain)
• 5-6 garlic cloves
• 2 medium-size onions, chopped
• 3 medium-size tomatoes, chopped
• 1 medium-size green chilli
• 1-inch ginger
• 2 Tbsp ghee
• ½ tsp red chilli powder
• 1 tsp amchur (dry mango powder)
• 2 tsp garam masala
• 2 tsp salt
• 1 Tbsp kasuri methi (dried fenugreek leaves)

For Mixed Vegetable Stuffing

• 5 medium-size boiled potatoes
• 1 cup boiled peas
• 1 cup finely chopped onions
• 1 cup grated carrots
• 1 cup grated cauliflower
• 2-3 small green chillies, finely chopped
• ¼ cup coriander, finely chopped
• 1 tsp hing (asafoetida)
• 2 tsp carom seeds
• 2 tsp amchur
• 2 tsp cumin powder
• 1 tsp red chilli powder
• 2 tsp salt

For Kulchas

• 4 cups all-purpose flour (maida)
• ½ cup lukewarm milk
• ½ cup curd
• ⅔ cup lukewarm water
• 2 Tbsp ghee
• ½ Tbsp powdered sugar
• 1 tsp salt
• 1 tsp baking powder
• ¼ tsp baking soda
• Butter, as required

Instructions

Imli Pyaz Chutney

1. Add coriander, mint leaves, ginger, green chillies, lemon juice, and ¼ cup of water to a mixer grinder jar. Grind to make a smooth paste.
2. Take a medium-size mixing bowl and add tamarind puree, cumin powder, black salt, red chilli powder, black pepper powder, crushed anardana, jaggery, mint-coriander paste, and remaining water. Mix everything well and then add the chopped onions. Stir and refrigerate until it’s ready to serve.

Chole

1. Wash the chickpeas and soak them in water for 6 hours or overnight.
2. Drain the excess water and add the soaked chickpeas, 4 cups of water, and black tea leaves tightly wrapped in a muslin cloth (form a potli) in the pressure cooker. Pressure cook for 4-5 whistles on medium heat.
3. Once the chickpeas are cooked, turn off the heat, and let the pressure cooker decompress. Meanwhile, heat oil in a large deep frying pan and add cinnamon stick, bay leaves, black cardamom, green cardamom, cloves, black peppercorns, cumin seeds, coriander seeds, and carom seeds. Saute for 2-3 minutes on low heat. Add garlic cloves, onions, tomatoes, green chilli, and ginger. Cook for at least 5 minutes over medium heat or until the tomatoes are soft and garlic and onions are slightly brown.
4. Turn off the flame, remove the bay leaves, cinnamon stick, and black cardamoms and let the onion-tomato and spices mixture cool down. Then grind them in a mixer grinder with a splash of water to form a smooth paste.
5. Heat ghee in the same frying pan, and add the onion-tomato and spices paste. Cook for 2-3 minutes over medium heat. Add red chilli powder, amchur, garam masala, and salt. Cover with a lid and cook for 5-7 minutes or until the spices are cooked properly. Then add the boiled chickpeas along with the water and mix everything well. Bring it to a boil and cover with a lid and cook for 7-10 minutes or until the gravy has a thick consistency. Add kasuri methi and cook for 2-3 minutes over medium heat. Turn off the flame and set the chole aside.

Mixed Vegetable Stuffing

Take a large mixing bowl and mash the potatoes and peas using a masher or fork. Then add the rest of the ingredients for stuffing and combine everything well and set aside.

Kulchas

1. Mix all the ingredients for kulchas except the butter in a large mixing bowl and knead for at least 10 minutes to form a soft dough. The dough will be sticky initially but it will smoothen out once you knead for a few minutes. Once the dough is kneaded well, apply some ghee on the top, cover with a damp cloth and let it rest for one hour.
2. Once the dough is rested, make equal size balls (can make total 8 kulchas). Take a dough ball, coat with flour, and flatten it. Add a large spoonful of vegetable stuffing, gently press and fold in to seal it properly. Dust some flour on the wooden board, and use a rolling pin to gently roll the dough to form a semi-thick kulcha (similar to paratha). Apply water all over one side of the kulcha and place it (the water dabbed side should stick on the tawa) on a hot iron tawa (use cast iron tawa, not non-stick as the kulcha won’t stick on the non-stick pan). Use your fingertips to apply pressure on the kulcha to stick it properly on the tawa. Cook for 1 minute over medium heat and then flip the tawa to cook the kulcha over direct flame. Slowly move the tawa over the flame to evenly cook the kulcha. Cook until the kulcha turns golden brown. Use a roti-turner to remove it from the tawa and transfer it to a plate. Immediately apply butter all over the kulcha.
3. Finally, serve the hot kulcha with chole and imli pyaz chutney. Enjoy!

Nutrition Information

Yield 4 Serving Size 1
Amount Per ServingCalories 1205Total Fat 33gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 17gCholesterol 47mgSodium 3975mgCarbohydrates 205gFiber 22gSugar 38gProtein 31g

The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

Did you make this recipe?

Tag @relishthegreens on Instagram!