Chef Vikas Cooks This Heavenly Delight In Amritsar

Amritsar is one such gastronomic destination whose history is engraved in our hearts. It is an absolute destination for foodies, isn’t it? No one can return with an empty stomach from this city as it has sooooo many options to relish. Right from the soothing Guru da Langar to amazing street food, there are plenty of dishes there that will never fail to amaze us. Amritsar offers us some lip-smacking treats like Amritsari Kulcha, Lassi, Amritsari Fish Fry, Nutri Kulcha, Satpura, and whatnot. No wonder, it is a total foodie destination. 

Michelin-starred Chef Vikas Khanna is from Amritsar, and we have seen him talking about his Punjabi roots almost every time. Chef Khanna has spent most of his childhood in this gastronomic city and we can see this in his amazing cooking skills. Recently, Chef Vikas Khanna visited Amritsar and recollected his childhood memories. Khanna took to Instagram and shared a video of himself visiting Amritsar, meeting his buddies, his fans, and of course, rediscovering the art of making Kulcha. The chef captioned the post “Almost 40 years ago, I used to practice making Kulchas on the streets of Amritsar. Whenever I go back to the same places, they will always request me to make one. 😉. I think, I still got it.” The video shared by chef Vikas has Fukrey’s “Ambarsariya” song playing in the background, and it is sooo good!

                                   Image credits: Instagram/vikaskhannagroup

Is there anything that Chef Vikas cannot ace making? No, I guess. And when it is kulcha that too Amritsari, it is his expertise. After making the kulcha, we can see the chef enjoying the kulcha with chole and authentic Imli wali chutney. This sounds like a dream, isn’t it? I know we have triggered your kulcha cravings. So, we have brought for you the ultimate guide for making Amritsari street-style kulcha. Are you ready? 

Amritsari Kulcha


For Kulcha

  • 2 cups maida
  • 1 tsp sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup curd
  • 2 tsp ghee
  • 1 cup milk

For Potato stuffing

  • 1 cup boiled potatoes
  • 1 cup onions (chopped)
  • 1 tsp green chilies 
  • 1 tsp coriander (chopped)
  • ½ tsp carom seeds
  • ¼ tsp cumin powder
  • 1 tsp red chili powder
  • 1 tsp chaat masala
  • ½ ginger (grated)
  • Handful of coriander leaves
  • Handful of mint leaves
  • Salt to taste 


  • Take a big plate and add maida to it.
  • Add sugar, baking soda, and salt.
  • Then, add curd and ghee. Start combining it. 
  • Add warm milk and knead the mixture into a dough. (Knead it for 10 minutes).
  • Then, cover the dough sides with a moist cloth and keep it aside for 40 to 45 minutes. 
  • When done, again knead the dough to remove any air present.
  • Keep it on a flat surface and make a circle. 
  • Apply ghee on both sides and fold it.
  • Repeat these 3 to 4 times to have flaky layers.
  • Thereafter, keep the dough on a plate and cut the pieces using a knife.
  • Take one piece and make it dough. Repeat with all.
  • Cover all doughs with a moist cloth for 12 to 15 minutes.
  • Meanwhile, take a bowl and add mashed potatoes.
  • Add chopped onions, grated ginger, coriander leaves, and mint leaves.
  • Also, add chopped green chilies and all dry spices. Add salt as per taste.
  • Mix everything together. Keep it aside.
  • Take dough balls and knead them a little.
  • Add aloo stuffing to them and flatten them using your hands.
  • When flattened in shape, sprinkle coriander leaves and carom seeds on one side. 
  • Make sure they stick to the dough.
  • Now, sprinkle some water on one side of the kulcha and stick it to a tawa.
  • After a minute, turn the tawa and put it upside-down the flame. (Make sure the flame is on medium).
  • Remove the kulcha from the tawa when cooked.
  • Apply ghee on the kulcha and crush it a little with your hands.
  • Serve it with chole and imli wali chutney!!