Aloo Kulcha Recipe | Amritsari Kulcha Recipe | How to make Aloo Kulcha with detailed photos. Amritsari aloo kulcha is a very famous Indian flatbread recipe from the city of Amritsar in Punjab.
Amritsari kulcha or Aloo Kulcha is a potato stuffed flatbread made from all-purpose flour, curd, butter, boiled mashed potatoes, onion, chili, and some spices.
Generally, tandoor is used for roasting the aloo kulcha but here in this recipe, I have roasted aloo kulcha on tawa/griddle
Typically, aloo kulcha is served with chole but you can also serve with Kaju Paneer Masala, Dal Makhani, Garlic Mushroom, Paneer Butter Masala, Paneer Lababdar, and Paneer Bhurji.
Check out our other Indian Flatbread Recipes- Aloo Puri, Pizza Paratha, Garlic Naan, Rumali Roti
Ingredients
For Kulcha Dough
2 cups All-purpose flour (maida), 2-3 tablespoon curd, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon sugar, 2 teaspoon butter, 1-2 teaspoon oil, Salt to taste, Water for kneading
For Aloo Stuffing
3 medium-sized boiled and peeled potato, 1 medium-sized finely chopped onion, 1 finely chopped green chili, ½ teaspoon chopped ginger, ½ teaspoon red chili powder, ¼ teaspoon crushed black pepper, ½ teaspoon chaat masala or dry mango powder, ¼ teaspoon garam masala, 1 teaspoon coriander powder, 2 tablespoon coriander leaves, ½ teaspoon Kasuri methi, Salt to taste    Â
Other Ingredients
2 teaspoon coriander leaves, 1 teaspoon Kasuri methi( dry fenugreek leaves), 2-3 teaspoon Butter
How to make Kulcha Dough
1. Sieve 2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and salt.
2. Add ½ teaspoon sugar.
3. Also, add 2 tablespoon curd.
4. Mix all the ingredients very well.
5. Add water as required and start to kneed the dough.
6. Add 1 teaspoon oil and knead the dough for 8-10 minutes. Kulcha dough should be softer than roti dough.
7. Apply 1 teaspoon oil on kulcha dough and rest for 1 hour.
8. After 1 hour, knead the dough gently for 1-2 minutes.
9. Further, sprinkle some flour and spread the dough in a rectangle shape, and apply 1 teaspoon butter on it.
10. Also, sprinkle all-purpose flour on it.
11. Fold both the edges of the dough on each other and gently press it.
12. Again spread the dough and repeat the process.
13. Pinch and seal the edges of the dough roll.
14. Cut the roll into 6 equal parts.
15. Take 1 piece of the dough and pinch both sides together to make a ball.
16. Similarly, make all dough balls and cover them.
How to make Potato Stuffing
1. In a mixing bowl, mashed 3 boiled potatoes.
2. Further, add 1 medium finely chopped onion, 1 chopped green chili, ½ teaspoon chopped ginger, ½ teaspoon red chili powder, ¼ teaspoon crushed black pepper, ½ teaspoon chaat masala, ¼ teaspoon garam masala, and 1 teaspoon coriander powder.
3. Also, add 2 teaspoon coriander leaves, ½ teaspoon Kasuri methi, and salt to taste.
4. Mix all the ingredients very well.
How to make Aloo Kulcha
1. Roll the dough ball to a small circular disk and place a ball sized potato stuffing in the center.
2. Bring the edges together in the middle and join them.
3. Dust little flour on the rolling board and start rolling the kulcha.
4. Gently roll the kulcha to a round or oval shape. Do not make it too thin or thick.
5. Further, sprinkle some coriander leaves and Kasuri methi. Again roll the kulcha so that coriander leaves and Kasuri methi stick on it.
6. Now flip the kulcha and apply some water on it. (apply water on the opposite sides of the coriander topping)
7. Heat the iron tawa and place the kulcha on it. (remember to place water coated side down to tawa)
8. Gently press on its edges so that kulcha gets stick on the tawa and will not slide down when you flip the tawa.
9. After 1 minute flip, the tawa upside down and roast the kulcha directly on the flame until it gets cooked from all sides.
10. Remove the kulcha from Tawa and apply some butter on hot kulcha.
11. Amritsari aloo kulcha is ready to serve.
Suggestion
1. Instead of butter, you can use ghee/clarified butter.
2. Don’t use nonstick tawa/griddle. It will slide down the kulcha when you flip the tawa.
Recipe Card for Aloo Kulcha
Aloo Kulcha Recipe | Amritsari Kulcha Recipe
Amritsari kulcha is a potato stuffed flatbread made from all-purpose flour, curd, butter, boiled mashed potatoes, onion, chili, and some spices.
Ingredients
For Kulcha Dough
- 2 cups All-purpose flour (maida)
- 2-3 tablespoon curd
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sugar
- 2 teaspoon butter
- 1-2 teaspoon oil
- Salt to taste
- Water for kneading
For Aloo Stuffing
- 3 medium-sized boiled and peeled potato
- 1 medium-sized finely chopped onion
- 1 finely chopped green chili
- ½ teaspoon chopped ginger
- ½ teaspoon red chili powder
- ¼ teaspoon crushed black pepper
- ½ teaspoon chaat masala or dry mango powder
- ¼ teaspoon garam masala
- 1 teaspoon coriander powder
- 2 tablespoon coriander leaves
- ½ teaspoon Kasuri methi
- Salt to taste
Other Ingredients
- 2 teaspoon coriander leaves
- 1 teaspoon Kasuri methi( dry fenugreek leaves)
- 2-3 teaspoon Butter
Instructions
How to make Kulcha Dough
1. Sieve 2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and salt.
2. Add ½ teaspoon sugar.
3. Also, add 2 tablespoon curd.
4. Mix all the ingredients very well.
5. Add water as required and start to kneed the dough.
6. Add 1 teaspoon oil and knead the dough for 8-10 minutes. Kulcha dough should be softer than roti dough.
7. Apply 1 teaspoon oil on kulcha dough and rest for 1 hour.
8. After 1 hour, knead the dough gently for 1-2 minutes.
9. Further, sprinkle some flour and spread the dough in a rectangle shape, and apply 1 teaspoon butter on it.
10. Also, sprinkle all-purpose flour on it.
11. Fold both the edges of the dough on each other and gently press it.
12. Again spread the dough and repeat the process.
13. Pinch and seal the edges of the dough roll.
14. Cut the roll into 6 equal parts.
15. Take 1 piece of the dough and pinch both sides together to make a ball.
16. Similarly, make all dough balls and cover them.
How to make Potato Stuffing
1. In a mixing bowl, mashed 3 boiled potatoes.
2. Further, add 1 medium finely chopped onion, 1 chopped green chili, ½ teaspoon chopped ginger, ½ teaspoon red chili powder, ¼ teaspoon crushed black pepper, ½ teaspoon chaat masala, ¼ teaspoon garam masala, and 1 teaspoon coriander powder.
3. Also, add 2 teaspoon coriander leaves, ½ teaspoon Kasuri methi, and salt to taste.
4. Mix all the ingredients very well.
How to make Aloo Kulcha
1. Roll the dough ball to a small circular disk and place a ball sized potato stuffing in the center.
2. Bring the edges together in the middle and join them.
3. Dust little flour on the rolling board and start rolling the kulcha.
4. Gently roll the kulcha to a round or oval shape. Do not make it too thin or thick.
5. Further, sprinkle some coriander leaves and Kasuri methi. Again roll the kulcha so that coriander leaves and Kasuri methi stick on it.
6. Now flip the kulcha and apply some water on it. (apply water on the opposite sides of the coriander topping)
7. Heat the iron tawa and place the kulcha on it. (remember to place water coated side down to tawa)
8. Gently press on its edges so that kulcha gets stick on the tawa and will not slide down when you flip the tawa.
9. After 1 minute flip, the tawa upside down and roast the kulcha directly on the flame until it gets cooked from all sides.
10. Remove the kulcha from Tawa and apply some butter on hot kulcha.
Nutrition Information
Yield
6Serving Size
1 KulchaAmount Per Serving Calories 240Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 369mgCarbohydrates 42gFiber 2gSugar 3gProtein 6g
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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