Vegan Amritsari Kulcha
Indulge in the rich flavors of Vegan Amritsari Kulcha, a plant-based twist on the iconic Punjabi stuffed flatbread. This traditional recipe combines a soft, pillowy dough made with a blend of whole wheat and all-purpose flour, enhanced by the tang of vegan yogurt for an authentic texture. The filling is a spiced medley of mashed potatoes, onions, green chili, and aromatic spices like garam masala and amchur (dried mango powder), creating a delightfully savory and tangy bite. Perfectly cooked on a skillet until golden brown, each kulcha is brushed with vegan butter for a hint of indulgence. Ready in just 90 minutes, these kulchas are best served hot alongside chutney or vegan yogurt for a satisfying, dairy-free meal. Whether for lunch, dinner, or a festive spread, this recipe brings the vibrant flavors of Amritsar to your kitchen! Keywords: Vegan Amritsari Kulcha, vegan flatbread, plant-based Punjabi recipes, dairy-free stuffed kulcha.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 3 tablespoons Olive oil
- 100 grams Vegan yogurt
- 150 milliliters Water
- 300 grams Boiled potatoes
- 1 medium Chopped onion
- 1 Chopped green chili
- 2 tablespoons Chopped coriander leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Amchur (dried mango powder)
- 0.5 teaspoon Garam masala
- 2 tablespoons Vegan butter
Instructions
In a large mixing bowl, combine whole wheat flour, all-purpose flour, baking powder, salt, and sugar.
Add olive oil, vegan yogurt, and water to form a soft dough. Knead for about 10 minutes until smooth.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Meanwhile, mash the boiled potatoes in a bowl and add chopped onion, green chili, coriander leaves, ground cumin, amchur, and garam masala. Mix well.
Divide the dough into 8 equal portions and roll each piece into a ball.
Flatten a dough ball, place a small portion of the potato filling inside, and bring the edges together to seal. Flatten again gently.
Roll the filled dough ball carefully to form a round thick disc, about 6 inches in diameter.
Preheat a non-stick skillet or tawa over medium heat.
Place the rolled kulcha on the heated skillet and cook for 2-3 minutes until bubbles form.
Flip the kulcha and apply a little vegan butter. Cook the other side until golden brown spots appear.
Repeat the process with the remaining dough and filling.
Serve hot with chutney or vegan yogurt.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 7.7 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 673 mg | 14% | |
*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.
