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    Whisk Affair » Recipes » Indian » Indian Breads » Aloo Kulcha

    Published: Nov 27, 2020 | Last Updated On: Nov 28, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Aloo Kulcha

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    Crispy Flaky Amritsari Aloo Kulcha is an Indian bread which is everyone’s’ favorite. Make this restaurant-style bread at home using my simple recipe.

    Want to try some more Indian Breads, here are some of my absolute favourites – Aloo Paratha, Punjabi Missi Roti, Garlic Naan, Gobi Paratha, Methi Thepla and Palak Paneer Paratha.

    Aloo Kulcha served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Aloo Kulcha?
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    Aloo Kulcha is a variation of the very popular Punjabi bread Kulcha where it is stuffed with a spicy potato filling. This North Indian bread is flaky and crispy and can be easily made at home using basic pantry staples.

    Stuffed with spicy and masaledar Aloo Masala, this Aloo Kulcha is the first thing you need to try at a Punjabi restaurant or a roadside dhaba. Every bite of it is just pure magic when you pair it with spicy Punjabi Chole or Dal Makhani.

    During my Delhi visit last year, I was surprised to see so many Kulcha variations at these street-side shops. We tried so many from Onion Kulcha to Paneer Kulcha, but my favorite one was this Aloo Kulcha. Spicy and hot Aloo Masala piping out of the Kulcha, even my son loved it.

    So when we returned back home and Punjabi Chole was on the menu, my son wanted to have that delicious Aloo Kulcha again. So without any wait, I got the ingredients ready and made this delectable Potato Kulcha at home.

    Let me tell you, these Potato Kulchas are also a hit at get-togethers and family dinners. You can always adjust the spices in the Aloo masala, that suits your taste.

    Traditionally, they are prepared in a Tandoor or a Clay Oven, but here to make it easy I will tell you how to make it on tawa (griddle) at home. You can make these in an oven too.

    This Aloo Kulcha is,

    • Vegan (avoid butter)
    • Delicious
    • Full of Flavour
    • A Punjabi favorite
    • Perfect for special occasions
    • Just like the restaurant one

    Ingredients

    Aloo Kulcha Ingredients.

    For the Stuffing – For the Aloo Masala, we will need potatoes, onions, ginger, green chilies, coriander, coriander seeds, black pepper, anardana powder (dry pomegranate seeds), Kasuri methi, black salt, red chili powder, cumin powder, dry mango powder, and salt.

    Boil, peel and mash the potatoes to use in the masala.

    Kasuri Methi is optional, but it does adds a great flavour so do not miss on it.

    I like to add green chilies, as I like the spice in these Aloo Kulchas. You can always adjust the amount of green chilies, or even avoid adding it if you are making it for kids.

    Red chili powder, dry mango powder, crushed anardana, crushed black pepper adds a spicy tangy flavor to the masala which makes it even more delicious.

    Aloo Kulcha Dough Ingredients.

    For the Dough – You will need maida (all-purpose flour), baking powder, salt, and sugar. You can replace some of the flour with whole wheat flour to make healthier aloo kulcha.

    How to make Aloo Kulcha?

    For the Filling:

    Mix all the ingredients for the filling in a bowl and keep aside.

    Filling ingredients mixed in a bowl.
    Ready Filling.

    For the Dough:

    Mix all the ingredients except butter to make the dough in a bowl.

    All the dough ingredients except butter added in a bowl.

    Add water and make a soft dough.

    Water added in the dough.

    Knead it for 4-5 minutes. 

    Soft dough made.

    Cover and keep aside for 30 minutes.

    Dough covered and kept aside.

    Transfer the dough to a large surface. Dust flour and spread it to make a large rectangle and apply a thin layer of 2 teaspoon butter.

    Dough stretched to make a rectangle and butter rubbed over it.

    Sprinkle 1 teaspoon of flour over the butter and turn one edge of the dough until it reaches the centre.

    Some flour sprinkled over the dough.

    Turn the other layer over the previous layer.

    Dough folded over.

    Spread it again. Apply 2 teaspoon butter again and sprinkle 1 teaspoon flour.

    Dough spread again and slathered with butter.

    Make 3-4 layers in the similar way.

    Ready dough.

    Divide it into 6 equal parts and make balls from it. Cover the balls and keep them aside for 10 minutes.

    Divided into 6 equal parts.

    Dust and roll the balls to make a 4 inch circle.

    Dough ball rolled to make a 4 inch circle.

    Keep 2 tablespoon of potato filling in the centre of the circle and brings the ends together.

    Some filling kept in the centre.
    Ends of the dough brought together to make a ball.

    Sprinkle some crushed coriander seeds and red chili powder and keep the ball over it.

    Crushed coriander seeds, red chilli powder and Kasuri methi kept on the rolling board.

    Roll the ball to make a 5-6 inch circle. Press your fingers all over the kulcha.

    Rolled to. make a 6 inch circle.

    Heat a tava. Apply water on the outer surface of the aloo kulcha and keep it on the hot tava.

    Water applied on one side of the kulcha and transferred on a hot griddle.

    Turn the tava around and cook the kulcha over direct flame on low heat until brown spots appear all over.

    Griddle turned upside down.

    Turn the tawa back and cook the kulcha for another minute.

    Griddle turned back.

    Remove the kulcha and apply butter generously on top. Crush the aloo kulcha using your palms. Serve immediately.

    Kulcha removed from the griddle and butter applied over it.
    Ready aloo kulcha crushed from the sides.
    Reay

    Frequently Asked Questions

    Naan V/S Kulcha

    Naan and Kulcha are very similar, but they differ in a few ingredients and the style of preparing it.
    Kulcha dough is layered and hence it is very flaky and crispy while naan is mostly not layered and hence it is slightly chewy.

    How to make it with Yeast?

    To make it with yeast, combine yeast, sugar, and warm water in a bowl and give it a mix. Cover and keep it aside for 10 minutes until the bubbles form.

    Now use this mixture to knead the dough and avoid adding baking powder to this recipe. Once you knead it well, keep it aside for about 45 minutes in a warm place.

    How to make these in an oven?

    Preheat the oven to 400 degrees F. Line the kulcha on a baking sheet and bake for 10-12 minutes until slightly browned from the. Turn the oven to broil and broil for a minute to brown the top of the kulcha. Apply butter and serve hot.

    Serving Suggestions

    I prefer to serve Aloo Kulcha with some extra butter on top along with Chana Masala or Punjabi Chole and a Raita for my weekend brunch with some thinly sliced onions and lemon wedges.

    You can serve it as it is with just Raita and Chutney too, as they are very flavourful on their own.

    Storage Suggestions

    This bread tastes best when made fresh and served right off the tawa. However, you can make the filling and dough ahead and store it for 2-3 days in the refrigerator.

    If you still want to make the kulcha ahead of serving time, heat them in an oven or an air fryer so that they become crispy again.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Crispy Flaky Amritsari Aloo Kulcha is an Indian bread which is everyone's' favorite. Make this restaurant-style fermented bread at home using my simple recipe.

    Aloo Kulcha Recipe

    Crispy Flaky Amritsari Aloo Kulcha is an Indian bread which is everyone's' favorite. Make this restaurant-style fermented bread at home using my simple recipe.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Resting Time: 30 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 4 people
    Calories: 480kcal
    Author: Neha Mathur

    Ingredients 

    For the Dough:

    • 250 gram Maida (All Purpose Flour)
    • ½ teaspoon Baking Powder
    • 2 teaspoon Sugar
    • 1 teaspoon Salt
    • 4 tbsp Salted Butter (Softened)

    For the Filling:

    • 2 cups Mashed Potatoes (boiled)
    • ½ cup Onion (chopped)
    • 1 teaspoon Ginger (finely chopped)
    • 2 teaspoon Green Chilli (finely chopped)
    • 2 tablespoon Fresh Coriander (chopped)
    • 1 tablespoon Coriander Seeds (crushed)
    • 1 teaspoon Black Pepper (crushed)
    • 2 teaspoon Anardana (Pomegranate Seeds Powder) (crushed)
    • 2 tablespoon Kasuri Methi
    • 1 teaspoon Black Salt
    • 1 teaspoon Red Chilli Powder
    • ½ teaspoon Roasted Cumin Powder
    • 2 teaspoon Dry Mango Powder
    • Salt (to taste)
    Prevent your screen from going dark

    Instructions

    For the Filling:

    • Mix all the ingredients for the filling in a bowl and keep aside.

    For the Dough:

    • Mix all the ingredients except butter to make the dough in a bowl.
    • Add water and make a soft dough.
    • Knead it for 4-5 minutes. 
    • Cover and keep aside for 30 minutes.
    • Transfer the dough to a large surface.
    • Dust flour and spread it to make a large rectangle and apply a thin layer of 2 teaspoon butter over it.
    • Sprinkle 1 teaspoon of flour over the butter and turn one edge of the dough until it reaches the center.
    • Turn the other layer over the previous layer.
    • Spread the dough again.
    • Apply 2 teaspoon butter again and sprinkle 1 teaspoon flour.
    • Make 3-4 layers in a similar way.
    • Divide it into 6 equal parts and make balls from it.
    • Cover the balls and keep them aside for 10 minutes.
    • Dust and roll the balls to make a 4 inch circle
    • Keep 2 tablespoon of potato filling in the center of the circle and brings the ends together.
    • Sprinkle some crushed coriander seeds and red chili powder and keep the dough ball over it.
    • Roll the dough ball to make a 5-6 inch circle.
    • Press your fingers all over the kulcha.
    • Heat a tawa.
    • Apply water on the outer surface of the kulcha and keep it on the hot tawa.
    • Turn the tawa around and cook the kulcha over direct flame on low heat until brown spots appear all over.
    • Turn the tawa back and cook the kulcha for another minute.
    • Remove the kulcha and apply butter generously on top. Crush the kulcha using your palms. Serve immediately.

    Notes

    Adjust the spices in the filling according to your taste.
    Layering the dough is important to get flaky kulchas.

    Nutrition

    Calories: 480kcal | Carbohydrates: 83g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 1331mg | Potassium: 589mg | Fiber: 6g | Sugar: 5g | Vitamin A: 624IU | Vitamin C: 33mg | Calcium: 92mg | Iron: 4mg
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