Plenty of places sell something called a kulcha. Far fewer sell an Amritsari one, and the difference is not the filling.
It is baked, then finished
A proper Amritsari kulcha is layered, stuck to the tandoor or pressed on the tawa, then crisped and finished with butter so the outside shatters and the inside stays soft. That last step is where most versions give up.
It is not a naan
Naan is soft throughout and made to tear. A kulcha is meant to crack. If it bends quietly, something went wrong — usually it sat too long before it reached you.
It arrives with three things
Chhole, chutney and raw onion. Not as garnish, as part of the dish. Eaten without them it is just stuffed bread.
