Aloo kulcha recipe, a popular Indian flatbread stuffed with potato masala. Recipe of Amritsari Aloo kulcha with full video and step by step instructions.
Kulcha is one of the popular Indian flatbread next to naan, served in Indian restaurants. I have posted a plain kulcha recipe in Jeyashri’s kitchen. Also, I have tried Paneer kulcha once, when I was writing for a magazine. This Aloo kulcha recipe is a no onion no garlic recipe. I didn’t add onion in the potato stuffing. If needed you can add finely chopped onions.
What is the difference between Naan and Kulcha
Naan is made using yeast, whereas Kulcha is made by adding curd, warm milk and baking powder to the flour. Both Naan and kulcha will be very soft in texture. Naan will be more fluffy and soft as we are adding yeast to the dough.
We can stuff paneer, aloo and onion to the kulcha.
How Aloo Kulcha is different from Aloo Paratha
For Aloo kulcha we use plain flour for making the outer cover. Also to the flour, curd, baking soda and warm milk is added. But for Aloo paratha, the dough is made of normal whole wheat flour. It is kneaded with water. You can use the same potato mixture for both Kulcha and Aloo paratha.
This same dough can be used for no yeast pizza recipe too.
Check out my
Aloo kulcha recipe
Amritsari Aloo kulcha
Ingredients
- 2 cups plain flour | maida
- ½ tsp Baking soda
- ¼ tsp Baking powder
- ¼ cup yogurt
- 2 tsp sugar
- ½ cup warm milk
- Salt as needed
- 2 tsp oil
- Butter to make kulchas
- Sesame seeds and kasoori methi little
- 2 big potatoes boiled
- 2 tsp red chili powder
- Salt as needed
- 1 tsp Amchoor powder
- 1 tsp chaat masala
- Few coriander leaves
Instructions
- In a wide bowl add 2 cups of plain flour | maida, baking soda, baking powder, salt, and sugar.
- Add in ½ cup warm milk, ¼ cup yogurt
- Mix well and knead into a soft dough.
- Add 2 tsp oil and knead well.
- Cover with a damp cloth
- Keep aside for 2-4 hours.
- Let’s make the potato filling now.
- Place 2 boiled and peeled potatoes in a bowl.
- Mash well with a fork. Ensure there are no lumps.
- Now add salt, red chili powder, amchoor powder, chaat masala, and few coriander leaves.
- Mix well evenly.
- Keep aside.
- After 2 hours, knead the dough again.
- Make into 6 equal balls.
- Cover it always, else the dough will become dry.
- Take one dough ball and dust with plain flour.
- Roll into a small disc.
- Place a portion of potato stuffing in the center.
- Cover this well. Else filling will come out while rolling.
- Dust again and roll gently into an oblong shape.
- Apply water on one side of the rolled kulcha
- Place the watered side on a hot tawa.
- Sprinkle sesame seeds and little kasoori methi on the top side and press gently.
- Once one side is cooked, flip it
- Add some butter
- Let the butter spread evenly on the kulchas
- Show it on direct flame for few seconds
- Aloo kulchas are ready
- · Repeat the same foe the rest of the dough andfilling.·
Notes
• Amristari aloo kulcha goes well with Chole masala and dal makhani
- In a wide bowl add 2 cups of plain flour | maida, baking soda, baking powder, salt, and sugar.
- Add in ½ cup warm milk, ¼ cup yogurt
- Mix well and knead into a soft dough.
- Add 2 tsp oil and knead well.
- Cover with a damp cloth
- Keep aside for 2-4 hours.
- Let’s make the potato filling now.
- Place 2 boiled and peeled potatoes in a bowl.
- Mash well with a fork. Ensure there are no lumps.
- Now add salt, red chili powder, amchoor powder, chaat masala, and few coriander leaves.
- Mix well evenly.
- Keep aside.
- After 2 hours, knead the dough again.
- Make into 6 equal balls.
- Cover it always, else the dough will become dry.
- Take one dough ball and dust with plain flour.
- Roll into a small disc.
- Place a portion of potato stuffing in the center.
- Cover this well. Else filling will come out while rolling.
- Dust again and roll gently into an oblong shape.
- Apply water on one side of the rolled kulcha
- Place the watered side on a hot tawa
- Sprinkle sesame seeds and little kasoori methi on the top side and press gently.
- Once one side is cooked, flip it
- Add some butter
- Let the butter spread evenly on the kulchas.
- Show it on direct flame for few seconds
- Aloo kulchas are ready.
- Repeat the same for the rest of the dough and filling.
