Gluten-Free Amritsari Kulcha
Discover the magic of traditional Indian flavors reimagined in this *Gluten-Free Amritsari Kulcha*! This recipe transforms the beloved North Indian stuffed flatbread into a gluten-free delight perfect for those with dietary restrictions. The dough, made from a blend of gluten-free all-purpose flour and tapioca starch, is soft and pliable, while the spiced potato filling—infused with green chilies, cilantro, garam masala, and chaat masala—delivers the signature bold, tangy flavor Amritsari kulchas are known for. Cooked to golden perfection on a skillet with a touch of butter or ghee, these kulchas are crispy on the outside and perfectly fluffy inside. Ideal for pairing with curries, yogurt, or chutney, this 45-minute recipe is the perfect way to bring a slice of Punjab to your gluten-free kitchen! Keywords: gluten-free flatbread, Amritsari kulcha recipe, potato-stuffed kulcha, Indian gluten-free recipes, North Indian cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Tapioca starch
- 0.5 teaspoon Baking soda
- 0.75 cup Yogurt
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 2 large Potatoes (boiled and mashed)
- 2 Green chilies (finely chopped)
- 0.25 cup Cilantro (chopped)
- 1 teaspoon Chaat masala
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 4 tablespoons Butter or ghee (for cooking)
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, tapioca starch, baking soda, and salt.
Add yogurt and olive oil to the dry ingredients and knead it into a smooth dough. Add a little water if necessary.
Cover the dough with a damp cloth and let it rest for about 20 minutes.
While the dough is resting, prepare the potato filling. In another bowl, combine mashed potatoes, chopped green chilies, cilantro, chaat masala, cumin powder, and garam masala. Mix well until all ingredients are thoroughly incorporated.
Divide the dough into 8 equal portions and roll each piece into a ball.
Take a dough ball and flatten it using your hands. Place a portion of potato filling in the center.
Pull the edges of the dough over the filling and seal it to form a ball again.
Gently flatten the filled ball using your palms or a rolling pin to form a kulcha.
Heat a skillet or tawa over medium heat and add a little butter or ghee.
Place the kulcha on the heated skillet and cook for 2-3 minutes on each side or until golden brown and fully cooked.
Repeat the process for the remaining dough balls and filling.
Serve warm with your favorite curry or enjoy with a side of yogurt and chutney.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 3456 mg | 150% | |
| Total Carbohydrate | 349.7 g | 127% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 23.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 489 mg | 38% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 976 mg | 21% | |
*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.
