Amritsari Anda Kulcha
PakistaniPakistani RecipesDesi eggsMedium
Amritsari-style stuffed kulcha filled with spiced egg bhurji, baked on a tawa and brushed with butter — a filling Punjabi breakfast from across the border region.
Prep time30 min
Cook time20 min
Total time50 min
Servings4
Ingredients
- 2 cups white flour (maida)
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp yogurt
- Warm water as needed
- 4 eggs
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 green chillies, chopped
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp oil
- Butter for brushing
- Fresh coriander, chopped
Method
- Mix flour, yeast, sugar, salt and yogurt; knead with warm water into a soft dough and rest for 30 minutes.
- Heat oil and fry onion, tomato and green chillies until soft.
- Add the eggs, chilli powder, garam masala and salt; scramble until just set. Cool the filling.
- Divide the dough into 4 balls; flatten each, place filling in the centre and seal.
- Roll gently into a round kulcha, keeping the filling inside.
- Cook on a hot tawa for 2 to 3 minutes per side until golden spots appear.
- Brush generously with butter.
- Serve hot with yogurt or pickle.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)14 g
Fat (estimate)15 g
Carbs (estimate)46 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the egg filling until fully set before stuffing, and serve the kulcha hot. Allergen: egg, wheat, milk (yogurt, butter). Substitute whole wheat flour for maida for a heavier, fibre-rich kulcha. Resting the dough makes rolling easier. Nutrition values are estimates.