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.

Course: Main Course

Cuisine: Indian

Prep Time: 10

Cook Time: 30

Resting Time: 30

Total Time: 1 10

Servings: people

Calories: 480kcal

Author: Neha Mathur

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.

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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

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