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Amritsari Nutri Kulcha

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Amritsari Nutri Kulcha

Punjabi style pindi soya nutri with soft kulcha bread

  • Suitable for vegetarian

The taste of pindi chana with soya nuggets.

  • Medium




For Boiling Nutri 

Nutri Nugget (न्यूट्री नगेट)  – ½ cup

Nutri Keema (न्यूट्री कीमा) – ½ cup

Water (पानी) – 2lt

Salt (नमक) – 1 tsp

Green Chilli, Slit (हरी मिर्च) – 2 no 

Ginger, Roughly Cut (अदरक) – 2 tbsp


For Nutri Masala 

Bayleaf (तेजपत्ता) – 1 no

Dry Red Chillies (सूखी लाल मिर्च) – 2 no 

Coriander Seeds (साबुत धनिया) – 3 tbsp 

Cumin (जीरा) – 1½ tbsp 

Cinnamon (दालचीनी) – 2 no

Black Cardamom (काली इलाइची) – 2 no

Nutmeg (जायफल) – ¼ pc

Mace (जावित्री) – a small piece  

Green Cardamom (हरी इलायची) – 4 no

Cloves (लौंग) – 4 no 

Black Pepper (काली मिर्च) – 5-७ no

Anardana (अनारदाना) – 3 tbsp

Ajwain (अजवाइन) – 2 tsp 

Kasoori Methi, Powder (कसूरी मेथी) – 2 tsp 

Amchur Powder (आमचूर पाउडर) – 2½ tbsp 


For Cooking

Ghee/Oil (घी/तेल) – 3 tbsp

Heeng (हींग) – ½ tsp

Onion, Chopped (प्याज़) – 1 cup

Ginger Garlic Paste (अदरक लहसुन पेस्ट) – 1 tbsp 

Water (पानी) – A Dash

Green Chilli, Chopped (हरी मिर्च) – 1 tsp 

Capsicum, Chopped (शिमला मिर्च) – ¼ cup

Turmeric (हल्दी) – 1 tsp 

Chilli Powder (मिर्च पाउडर) – 1 tsp  

Nutri Garam Masala (गरम मसाला) – 3 tbsp 

Fresh Tomato Puree (ताज़ी टमाटर प्यूरि) – 2 cup

Black Salt (काला नमक) – 1 tsp

Salt (नमक) – to taste

Kasoori Methi (कसूरी मेथी) –  A Pinch 

Water (पानी) – 3 cups 

Coriander, Chopped (धनिया) – handful


For Masala Kulcha

Butter (मक्खन)  – 2tbsp

Kulcha (कुलचा) – 8nos


For Finishing

Butter (मक्खन)  – 1 tbsp

Onion, Roundels (प्याज़) – Handful

Carrot, Matchsticks (गाजर) – Handful

Capsicums, Sliced (हरी शिमला मिर्च)  – handful

Coriander, Chopped (धनिया) – handful

Green Chilli, Slit (हरी मिर्च) – 

Green Chilli, Fried (हरी मिर्च) – 

Water (पानी) – a dash

Ginger, Matchsticks (अदरक) – To garnish

Lemon (नींबू) – 2 no. 

Mint Chutney (पुदीना चटनी) – As required


Chole Matar Kulcha



Soak the nutri nuggets and kheema in clean water 30 to 45 minutes before beginning to cook,
Strain out excess water from the soaked nutri by pressing between palms, as you transfer them into a pan with boiling water.

Add salt, slit chillies and ginger to season the boiling water.
While the nutri is boiling, take a fry pan, and bring over low heat and add the whole spices for the garam masala in the pan. Do not add in the kasoori methi and amchur powder at this stage.

Roast the spices over low heat till the masalas develop a light to medium brownish colour. Once the colour is achieved, transfer the masala into a plate to allow it to cool.
After about 30 minutes of boiling the nutri should be ready. Strain the nutri out of the water. Remove any excess water by pressing the nutri in the strainer with a spatula and keep on the side to cool.


Once the nutri is cool you can remove the ginger and green chilli that were used to season the nutri.
Grind the garam masala into a fine powder, and add in the powdered Kasoori methi and amchur masala. The Amritsari Nutri Garam Masala is now ready and the excess can be stored in an airtight container. It’s a versatile masala and can be used to cook many things.

Place a cast iron kadhai over the flame and heat some ghee. Once the ghee melts well, add in some heeng. Add in the chopped onions and cook while stirring till the onions begin to turn brown.
At this stage add in ginger garlic paste, stir to mix and add a dash of water to prevent the ginger garlic paste and onions from burning. At this stage add in the green chillies and green capsicum.
Reduce the heat and now we start adding the powdered masalas. Add in the turmeric, red chilli powder and the Amritsari Nutri Masala. Stir to mix the masalas well and cook while stirring over low heat.


Turn the heat up again and immediately add in the tomato puree. Cook while stirring and scraping. Add in the black salt, salt and kasoori methi and cook till the masala is dry and well roasted (or bhuna).
As the tomato and masalas cook, excess oil will seem to come out of the edges of the masala base.
Once the masala is cooked add in the boiled nutri that we reserved earlier. Mix and scrape over high heat and roast (or bhuno) this for 2-3 minutes.
Add water to make thin masala and then boil while stirring till the desired consistency is achieved. Finish this with chopped coriander and reserve in the kadhai.
To make the kulcha melt butter over a tawa and fry the kulcha while pressing and turning it over the tawa.
Once toasty, dip one side of the kulcha in nutri masala to smear the rogan over it. Put the tawa back on the tawa rogan side down and fry till the masala sticks on the kulcha. Do this with all the kulchas.
To finish the nutri like they do on the street, heat butter on the tawa and add in the nutri. Make space in the centre by moving the nutri away from the centre with a ladle in circular motion.

In the space made in the centre add in more butter, along with sliced vegetables and cook for about 1 min in the centre. Once the vegetables are a little soft, mix the whole thing together. Serve along with the seasoned kulchas, lemon wedge, fried chilli and onion roundels.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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