Amritsari Kulcha! 🔥❤️💕 This is a crispy yet soft bread that is filled with well seasoned mashed potatoes. This flatbread is from Amritsar, a city in the northwestern Indian state of Punjab. It is similar to naan but this recipe is leavened with baking soda and baking powder. It can be eaten with Chole or Dal Makhani but I have served it here with tamarind chutney. This version is baked though it is traditionally made in a tandoor which gives an extra blistered finish. The filling is so flavourful with many dried spices and aromatics to thank for this and the top layer is thin, crisp and finished off with coriander seeds and chopped cilantro and butter of course. Try this recipe out if you want to add another flatbread to your roster. Full instruction on site! (They are too long to fit here) Yield: 8 kulchas Prep Time: 1 hour Cook Time: 20 minutes Ingredients: Dough 3/4 cup warm milk 1/2 plain yogurt 2 tablespoons ghee plus more for coating 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon salt 
 Filling scant 1 tablespoon ground cumin scant 1 tablespoon ground coriander 5 boiled medium potatoes 
2 green chillies, finely diced 
1 teaspoon carom seeds 
1/2 teaspoon pink Himalayan sea salt 
2 teaspoons Kashmiri Chili powder
1/2 teaspoon amchur (dried mango powder)
2-3 tablespoon of cilantro, chopped 
1/2 inch ginger, grated 
3/4 cup red onion, very finely chopped
 To Bake 2 tablespoon of coriander seeds, crush 
1/3 cup cilantro, chopped
1 tablespoon of Kashmiri Chili powder 
 To Serve Tamarind Chutney