Low Fat Amritsari Kulcha
Indulge in the flavors of Punjab with this healthier twist on a classic—Low Fat Amritsari Kulcha! Made with wholesome whole wheat flour and filled with a flavorful spiced potato stuffing, this recipe preserves the authentic taste while reducing calories. The dough, enriched with low-fat yogurt and kneaded to soft perfection, pairs beautifully with the zesty filling of mashed potatoes, green chilies, fresh coriander, and a medley of aromatic spices like garam masala and chaat masala. Cooked on a skillet with minimal oil, these kulchas are golden, soft, and absolutely irresistible. Perfect as a light meal or side dish, serve them piping hot with yogurt, tangy pickles, or a hearty chickpea curry. Healthy, delicious, and satisfyingly indulgent, this low-fat take on Amritsari Kulcha is a must-try for your next homemade Indian feast! Keywords: Low Fat Amritsari Kulcha, whole wheat kulcha, Indian flatbread, healthy Indian recipes, potato-stuffed kulcha, Punjabi recipes.
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Recipe Information
Ingredients
- 2 cups Whole Wheat Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 1 teaspoon Salt
- 0.75 cup Plain Yogurt (Low-fat)
- 0.5 cup Water
- 1 tablespoon Olive Oil
- 2 medium Boiled Potatoes
- 2 pieces Green Chilies
- 0.25 cup Coriander Leaves
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin Powder
- 1 teaspoon Chaat Masala
- 1 tablespoon Lemon Juice
Instructions
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt.
Add the yogurt and water to the dry ingredients. Mix until a soft dough forms. Add olive oil and knead for about 5 minutes until the dough is smooth and pliable.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Meanwhile, prepare the filling. Peel and mash the boiled potatoes in a mixing bowl.
Finely chop the green chilies and coriander leaves. Add them to the mashed potatoes.
Add garam masala, cumin powder, chaat masala, and lemon juice to the potato mixture. Stir well to combine all ingredients.
Divide the dough into equal-sized balls based on the desired size of the kulcha.
Flatten each dough ball and place a small amount of potato filling in the center. Seal the dough around the filling and roll it out gently into a thick oval or round shape.
Preheat a non-stick tava or skillet on medium heat.
Cook each kulcha on the preheated tava until golden brown spots appear on both sides, flipping occasionally. Use minimal oil for cooking if necessary.
Serve hot with yogurt, pickles, or chickpea curry.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3919 mg | 170% | |
| Total Carbohydrate | 258.2 g | 94% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 19.5 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 497 mg | 38% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2832 mg | 60% | |
*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.
