This tasty Amritsari Kulcha recipe is ideal for introducing toddlers to spicy Indian flavours. This easy-to-make recipe features simple ingredients, including wheat flour, potatoes, coriander, and spices. Ideal for a nutritious snack or an healthy lunch, Amritsari Kulcha is sure to be a hit with even the pickiest eater. Head over to our blog Toddler Recipes Australia for more information on this nutrient-rich dish!

General Information

• Servings: 4
• Keywords: Amritsari Kulcha, Fried dough, North Indian flatbread
• Calories: 535
• Protein: 15 g
• Carbs: 98 g
• Fats: 10 g
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes

Ingredients

• 4 cups all-purpose flour
• 2 teaspoon vegetable ghee or oil
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup yoghurt
• 10 whole fennel seeds
• 1 teaspoon cumin seeds
• 8 cloves
• 1 teaspoon black pepper
• 2 teaspoon ajwain (carom)
• 2 teaspoon garam masala
• Fresh coriander to garnish

Directions

1. In a large bowl, mix the flour, vegetable ghee or oil, baking powder, baking soda and yoghurt.
   • FYI: Ghee is a type of clarified butter widely used in South Asian cooking.
   • Baker’s tip: Make sure to use clean hands and knead the dough until it is soft, smooth and pliable.
2. Divide the dough into 8 equal parts and roll each part into a ball.
   • Joke: Sounds like the start of a monster’s dance party!

3. On a lightly floured surface, roll each ball into a round disc about 8 cm diameter and 1 cm thick. Be sure to roll the dough from the outer sides to the center, rotating in between to ensure a uniform disc shape.

4. Heat a griddle/tawa over medium heat and spread a little bit of vegetable oil on it.
   • Moms always know how to stretch a little oil to go a long way.

5. Place one disc at a time on the griddle and cook it for 3 minutes until the surface is dried and there are some brown spots on the bottom. Flip the kulcha and cook the other side until it is golden brown.

6. Heat a pan over medium heat, add the fennel seeds, cumin seeds and cloves. Roast until they are fragrant and lightly browned.

7. Grind the roasted spices with the black pepper, ajwain, garam masala and a little bit of water to form a coarse paste.

8. Spread the paste over the cooked kulchas, both on the cooked sides.

9. Place the kulchas on the griddle or tawa again and cook on medium heat for 3 minutes each side until the paste has hardened and the kulchas are golden brown in colour with a distinct spicy flavour.

10. Serve hot with chopped coriander, some dried fenugreek leaves and a bowl of chutney!

Recommended Sides

The Amritsari Kulchas pair up especially well with a bowl of rich tomato curry, jeera rice and sliced cucumbers. You can also serve it with channa, aloo or paneer curry and pair it off with a glass of lassi or aam panna.