Dairy-Free Amritsari Kulcha
Experience the authentic flavors of Punjab with a modern twist in this Dairy-Free Amritsari Kulcha recipe. Featuring a soft, flaky flatbread stuffed with a spiced potato filling, this vegan version skips the dairy but retains all the rich, aromatic goodness of the traditional treat. The dough, made with coconut oil instead of ghee, is expertly seasoned with a touch of yeast for that irresistible fluffiness, while the filling boasts bold flavors from garam masala, amchur (dried mango powder), and black salt. Perfectly cooked on a skillet for golden, charred spots, these kulchas are a stellar accompaniment to chutneys or dairy-free yogurt. Whether you're vegan, lactose intolerant, or simply seeking a lighter take on this North Indian classic, this recipe offers an easy, satisfying way to indulge in comfort food at its finest.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Water
- 3 tablespoons Refined coconut oil
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Active dry yeast
- 1 teaspoon Sugar
- 2 medium Potatoes, boiled and mashed
- 1 small Red onion, finely chopped
- 1 small Green chili, finely chopped
- 2 tablespoons Coriander leaves, chopped
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Amchur (dried mango powder)
- 0.5 teaspoon Black salt
Instructions
In a small bowl, mix the active dry yeast, sugar, and warm water. Let it sit for 10 minutes or until frothy.
In a mixing bowl, combine all-purpose flour, baking powder, and salt. Make a well in the center and add the yeast mixture and 2 tablespoons of coconut oil.
Knead the dough until smooth and elastic, about 8-10 minutes. Cover with a damp cloth and let it rise for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. In a large bowl, combine mashed potatoes, red onion, green chili, coriander leaves, ground cumin, garam masala, amchur, and black salt. Mix well.
Once the dough has risen, punch it down and knead again for 2 minutes.
Divide the dough into small balls, about 8 portions. Roll out each ball into a 4-inch circle using a rolling pin.
Place a spoonful of the potato filling in the center of each circle. Bring the edges together to enclose the filling and pinch them to seal.
Gently flatten the filled ball and roll it again into a 6-inch circle.
Heat a skillet or tawa over medium heat. Place the rolled kulcha on the skillet and cook for 2-3 minutes on each side or until golden brown spots appear.
Brush with remaining coconut oil while cooking.
Repeat for all kulchas. Serve hot with dairy-free yogurt or chutney.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
