Aloo Kulcha Recipe | Amritsari Aloo Kulcha Recipe
Aloo kulcha recipe, a popular spiced stuffed potato bread. It is also known as Amritsari aloo kulcha or Indian potato bread and is very popular in Punjab and Delhi very similar to aloo paratha. This Kulcha dough is made without yeast and has a spicy flavourful potato filling. Traditionally kulcha is cooked in a tandoor, but I have shared a simple recipe for making kulcha on stove top. In this blog post learn how to make aloo kulcha with step by step pictures and video.
Equipment
- Mixing Bowl
- Skillet for Cooking Kulcha
- Rolling Pin & Chakla
- Cooking pot
Ingredients
For Kulcha Dough
- 3 cups All Purpose Flour (Maida)
- 2 teaspoon Salt
- 1 tablespoon Sugar
- ½ teaspoon Baking Soda
- 2 tablespoon Oil or Melted Butter
- ½ cup Yogurt | Curd
- Water as needed
- Butter and Oil for frying
Kulcha Filling
- 3 large Potato boiled, peeled and mashed
- ½ cup Coriander leaves chopped finely
- 1 teaspoon Red Chilli Flakes
- 1 no Green Chilli chopped finely (optional)
- 2 teaspoon Chaat Masala Powder or lemon juice
- 2 teaspoon Roasted Cumin Powder
- Salt to taste
Instructions
- Take flour, salt, sugar, baking soda, oil in a bowl and mix well. Add yogurt and water knead to a soft dough. Apply oil on top and let it rest for 30 mins.
- Take filling ingredients in a bowl and mix well.
- Take a portion of dough and flatten it, apply butter and roll it. Now shape it in to a ball and flatten it again.
- Place the filling in the middle and seal it. Roll it into a kulcha. Sprinkle top with coriander leaves.
- Place it on hot tawa and cook on each side drizzling with oil for 3 to 4 mins. Remove and apply some butter. Cut into wedges and serve.
Notes
- You can use a mixture of wheat flour and plain flour for making the dough. Depending on the quality of flour you use, you might need to add more or less water.
- Make sure the dough is soft and well mixed. Allowing it to rest for few hours is important.
- The filling has to be cold when your stuff inside the kulcha. So you can boil the potatoes few hours before making kulcha or you can make the filling in advance and store in fridge until required.
- instead of chaat masala, you can use amchoor powder, lemon juice for tangy taste.
- Make sure to apply plenty of butter or ghee over cooked kulcha for flavour.
Serving and Storage
Cooked kulcha can be stored in a hot casserole for few hours. Since it is stuffed flatbread it stays fresh longer. Kulcha taste best when served with yogurt and pickle. You can enjoy with curry of choice. Some other popular curries that you can serve kulcha are below. Punjabi aloo masala Chana masala Amritsari Chole Lacha onions Paneer butter masala Palak paneerNutrition
Serving: 1servingsCalories: 219kcalCarbohydrates: 42gProtein: 6gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 448mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 111IUVitamin C: 18mgCalcium: 32mgIron: 2mg
Tried this recipe?Let us know how it was!