Kulcha

Paneer Kulcha

The kulcha is a soda-leavened maida round, the line that parts it from yeasted naan; stuffed with fresh paneer it is the dairy-rich pick of the Amritsar cart and of tandoor menus.

Onion Kulcha

Kulcha stuffed with spiced onion.

Mix Kulcha

Kulcha with mixed vegetable stuffing.

Leavened flatbread from Punjab; maida (refined flour) dough with yogurt and baking soda, stuffed with various fillings, baked in tandoor ...

Kulcha Chole

Pour the dark chole over a torn kulcha and it earns its own name: bheeja kulcha, wet bread. The dish is the pairing, a soft leavened round built to soak a tart, long-simmered chickpea gravy.

Keema Kulcha

Kulcha stuffed with spiced minced meat.

Gobi Kulcha

A Punjabi tandoor bread of leavened maida, soured with yogurt and baked against the clay wall until it blisters, packed with dry-spiced cauliflower and brushed with butter.

Garlic Kulcha

Kulcha topped with garlic and cilantro.

Chole Kulcha

Chole served with kulcha instead of bhatura.

Cheese Kulcha

Kulcha with cheese filling.

Butter Kulcha

Plain kulcha brushed with generous butter.

Amritsari Kulcha

A potato-filled kulcha pressed to a clay tandoor wall until it blisters, buttered, and torn by hand over chole. Amritsar's breakfast order, and the subject of a 2025 GI tag bid.

Aloo Kulcha

An Amritsari aloo kulcha hides its filling inside the bread. Spiced potato is sealed into leavened dough and baked as one blistered, butter-slicked round, served with chole.