Low Sodium Amritsari Kulcha
Discover the wholesome delight of Low Sodium Amritsari Kulcha, a heart-healthy spin on the iconic Indian flatbread. This recipe combines a nutritious blend of whole wheat and all-purpose flours with Greek yogurt, creating a soft, pliable dough with a tangy undertone. The filling features a flavorful and satisfying low-sodium potato stuffing infused with aromatic coriander, cumin, and caraway seeds, ensuring every bite bursts with traditional Punjabi flair without compromising on health. Cooked to perfection on a non-stick pan and brushed with unsalted butter, these kulchas boast a golden, crisp exterior and a pillowy texture. Perfect for anyone seeking delicious low-sodium recipes, this dish pairs beautifully with fresh yogurt, a veggie curry, or a simple cucumber salad for a comforting meal.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 cup Greek yogurt
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 2 cups Low sodium potato stuffing
- 4 tablespoons Unsalted butter
- 0.5 cup Coriander leaves
- 1 teaspoon Cumin seeds
- 1 teaspoon Caraway seeds (ajwain)
- 0.75 cup Water
Instructions
In a large mixing bowl, combine whole wheat flour, all-purpose flour, baking powder, and baking soda.
Add Greek yogurt and begin to knead the mixture into a soft dough, gradually adding water as needed.
Once the dough is smooth, cover it with a damp cloth and let it rest for at least 15 minutes.
For the filling, prepare low sodium potato stuffing by mashing boiled potatoes and mixing them with chopped coriander leaves, cumin seeds, and caraway seeds. Ensure the stuffing is flavorful but low in sodium.
Divide the dough into 8 equal portions and roll each portion into a small ball.
Flatten one ball into a disk, place a spoonful of potato stuffing in the center, and fold the edges over to encase the filling.
Gently flatten the stuffed dough ball using your hands or a rolling pin to form a circular kulcha, being careful not to push the filling out.
Preheat a non-stick pan or tawa over medium heat. Grease it lightly with unsalted butter.
Place the rolled kulcha onto the pan. Cook until you see bubbles forming on the surface, then flip to the other side.
Cook the kulcha until golden brown spots appear on both sides, applying more unsalted butter as needed for flavor.
Repeat the process with the remaining dough and filling.
Serve hot with a side of unsalted butter or a dish of your choice.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 380.4 g | 138% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 8.0 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2496 mg | 53% | |
*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.
