Amritsari Tandoori Parantha with White Butter

My childhood was all spent having authentic stuffed paranthas cooked by my granny , mom and dad. (Yes, my whole family loves cooking! :D) And, to be honest, till early 2010, I was unaware of the dish Chola – Kulcha. Yeah.. I was such a sweet and lost in my own world kinda person :p whose food choices were limited to what the family cooks at home.

Time passed, and in 2010, I shifted to Delhi for studies. With the change of living space, came the change of surroundings, choices, food choices and friends, My group of friends are typical food hopper and I am really fortunate enough to have them. 🙂 Being student with less amounts of money to spend, we used to hunt for dhabas and road side stalls for delicious yet not-so-expensive food.

One delicacy which we always hear from the people of Delhi-Gurgaon is – “Murthal K Paranthe with White Butter.” 


During our college time also friends were like Murthal Chalte hain and after lot of lazy weekends, finally we went there to see why all of Delhites crib for this place. At that time, it was a simple dhaba which was over flooded with people every time. And their stuffed tandoori paranthas are always in demand.

IMAG0216( Image cc: Japjitravel)

We ordered for almost 4 varieties of Paranthas ( Aloo, Gobhi, Paneer and Mooli) and with the very first bite, it was a foodgasmic moment! 😀 Yes. That delicious it was. The crispy no-oil crust with loads of white butter was giving it an out-of-the-world taste. It was just too good. 🙂 Time passed, and our visits to Murthal increased to once a month as we couldn’t resist it.


And with time, I also absorbed the flavor of authentic stuffed paranthas and delhi street food – chola kulcha. After thousands of visits to Murthal and Amritsar for Paranthas and Kulchas, now I am prepared enough to prepare it at home with same taste.
Thus, presenting my exclusive platter of Amritsari Parantha – Chola – Boondi Raita. 


[ I am sharing the recipe of Amritsari Kulcha only as Boondi Raita and Chola are regular dishes. However, do drop in the comment if you want the recipe and I will share. 🙂 ]

Serves: 4

Preparation time: 20 mins

Cooking time: 30 mins


For Amritsari Kulcha


2 Cup All Purpose flour

1 tsp Baking Soda

2 tsp salt

1 tbsp Oil

2 spoon Sugar

1.5 tsp Active Yeast


Aloo Masala

Gobhi Masala


For Dough:

Prove yeast in warm water and knead the dough by mixing all the ingredients together. Knead for at least 10 mins to give it an elasticity. Keep the dough at a warm place for an hour. It will double up in amount. Lightly knead it again and keep it aside.

For Aloo Masala:

6 freshly boiled potatoes, mashed. Add finely chopped onions, coriander leaves, garam masala, salt, black pepper, white pepper and grinded saunf. ( Yup..secret ingredient it is! 🙂 ). Add 1 tsp of mustard oil and mix the mixture evenly.

For Gobhi Masala:

1 large cauliflower – grated. Squeeze out the excess water. Add dry coriander seeds, garam masala, salt, black pepper, amchur and lots of fresh green coriander leaves. Mix it well and it’s ready. 🙂

Now I prepare my tandoori delights on a Gas Oven Tandoor and it’s my prized possession. Yeahh! Keep the tandoor on gas on a low flame. Let it get heat up slowly.


In the meanwhile, dough must also be ready. Make 6 balls out of it. Roll it one by one and add the desired stuffing. Let it cook on the tandoor for 5 – 8 mins. 🙂 No oil is required.


Once cooked, serve it hot with White butter, Chole and Boondi Raita. 🙂


With the first bite, my husband was like, tune Murthal de paranthe yaad dila dia 😀 and I was on seventh heaven.


2 thoughts on “Amritsari Tandoori Parantha with White Butter

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