Amritsar Kulcha Butter Stuffed Bread Golden Temple

Method

1. 1

   Make the dough: Combine maida, yogurt, sugar, baking soda, oil and salt. Add milk to form a soft, smooth dough. Knead 8 minutes. Oil the surface. Cover and rest 1 hour.

2. 2

   Make the filling: Mix mashed potato with finely chopped onion, green chilli, ajwain, red chilli powder, amchur, salt and coriander. Divide into 8 portions.

3. 3

   Divide dough: After resting, divide into 8 balls.

4. 4

   Stuff each kulcha: Flatten each ball into a disc. Place filling in centre. Gather edges upward and seal firmly. Re-roll gently into a thick oval about 15 cm long and 8 cm wide — kulcha is oval, not round like roti.

5. 5

   Preheat oven to 250°C (480°F): Or prepare a tandoor.

6. 6

   Bake on highest heat: Place kulcha directly on the oven rack or a hot baking stone. Bake 5 to 6 minutes until puffed, golden and char spots appear on the surface. The very high heat is essential for the characteristic puffing.

7. 7

   Check the bottom: Flip briefly to ensure the bottom is cooked.

8. 8

   Apply white butter immediately: The moment the kulcha comes out, apply a generous amount of white butter on the top surface. It melts into the hot bread immediately.

9. 9

   Serve hot: Kulcha must be served immediately while hot and puffed.

10. 10

    Serve with chole: Serve alongside the chickpea chole curry, raw onion rings and a green chutney.

11. 11

    Note: The kulcha-chole combination around the Golden Temple in Amritsar is one of the most well-known street food experiences in India. The kulcha shops of Amritsar — particularly in the lanes of Hall Bazaar and Lawrence Road near the Golden Temple — have been operating for generations. The white butter (safed makhan) made from local buffalo milk dairy is an essential element — the Amritsari kulcha without the white butter is considered incomplete.