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Closeup of kulcha brushed with butter on a plate

Chilli Garlic Cheese Stuffed Kulcha

Chilli Garlic Cheese Stuffed Kulchas have a garlicky, melted cheesy center thats encased in the softest bread. These Amritsari Kulchas work best with chana masala or matra
Course Side Dishes
Cuisine North Indian
Diet Hindu, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 nos
Calories 324kcal
Author Richa



  • 2 cups All Purpose Flour
  • ½ teaspoon Baking Soda
  • 1 teaspoon Sugar
  • ¾ teaspoon Salt
  • ¾ cup Curd + 1-2 Teaspoons
  • 1 Teaspoon Oil


  • ¼ Cup chopped Garlic
  • 2-3 chopped Green Chillies
  • ¼ Cup chopped Coriander Leaves
  • 1 Teaspoon Chaat Masala
  • 1 ½ Cup grated Mozzarella Cheese


  • 2-3 Tablespoons chopped Garlic
  • 1-2 Tablespoons chopped Coriander Leaves
  • ¼ Cup grated Mozzarella Cheese
  • 2 Tablespoons Butter softened for brushing, optional



  • Add flour, baking soda, sugar and salt to a mixing bowl. Make a well in the middle and add ¾th cup curd. Mix to combine using a spoon or a spatula. Knead together for 3-4 minutes or until it forms a smooth dough. Add 1-2 teaspoons of curd extra if necessary.
  • Add a teaspoon of oil and coat the surface of the dough. Cover and rest for 2 hours.


  • Add all the ingredients to a bowl and combine to mix.
  • Refrigerate until ready to use.


  • Preheat the tawa while you stuff the kulcha
  • Dust the surface with some flour. Divide the dough into 5 portions, about 85-90 grams per portion and set aside. Take one portion and flatten it out using your hands or a rolling pin. Roll the dough out to ¼th inch thickness.
  • Place 2-3 tablespoons of filling in the center. Pull in the dough from the sides to the center making a ball/pocket. Seal by pinching the dough in the middle and pinch off any excess dough, as shown in the video.
  • Once filled, roll out the dough again to ⅛ - ¼th inch thickness. Sprinkle a few drops of water and add some chopped garlic, coriander and cheese. Spread it around and ensure it sticks to the dough.
  • Flip it over and sprinkle more water on the other side. Spread it around and stick this side onto a hot tawa. Make sure the tawa is cast iron or steel and non-stick.
  • Cover and cook for 45 seconds on medium heat. Remove the lid and turn the tawa directly over the flame. Cook for 1-2 minutes moving the tawa around to ensure the kulcha browns evenly.
  • Turn the tawa back, use a spatula to remove the kulcha.
  • Brush the kulchas with softened butter once done and serve immediately.



Calories: 324kcal | Carbohydrates: 38g | Protein: 15g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 682mg | Potassium: 145mg | Fiber: 2g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 5mg | Calcium: 219mg | Iron: 2mg