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.
Aloo kulcha
Amristari Aloo Kulcha Recipe – Stuffed Potato Naan Bread Recipe with step wise pictures. Amristari Aloo Kulcha Recipe. Super delicious, potato kulcha recipe which taste so yummy hot. You can enjoy with some pickle and yogurt.
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I love kulcha, these soft Indian bread has so much flavour and just soaks up the curries perfectly. But I love stuffed kulcha more than plain kulcha. This is one of my favorite, it is filled with potato stuffing.
What is Kulcha?
Kulcha is nothing but a type of Indian flatbread. The dough is made with plain flour, baking soda, milk and butter. The dough is rolled into flat breads and cooked in tandoor, clay oven or skillet. Plenty of melted butter is applied all over the cooked kulcha which makes it super buttery and flaky. You can make kulcha in different flavours including garlic, cheese, aloo, paneer and other vegetables. Traditionally kulcha can be served with yogurt, pickle or chana masala. You can enjoy it with Amritsari chole.
About Aloo kulcha
Kulcha is a flat bread that has thick spongy texture unlike naan which is more thin in texture. You can make kulcha hundreds of different way. There are many variations of kulcha made which includes butter kulcha, garlic cheese kulcha, aloo paneer kulcha and many more.
The dough for kulcha can be made with yeast or without yeast. I have shared my version of making kulcha without yeast which is easy and simple. The potato filling is so flavourful with lots of fresh herbs and spices added. Unlike roti and chapati kulchas has extra butter added and it is almost crispy and slightly flaky in texture.
This recipe has a technique involved to make kulcha flaky. It has butter rubbed inside and rolled before stuffing with the actual filling. The butter helps in creating layers and flakiness in the kulcha and make sure the kulcha is super crispy and flaky. You have to try my tawa masala kulcha.
Traditionally aloo kulcha is made with plain flour or refined flour. But you can easily swap it with wheat flour. The texture may be slightly different but it will taste great. In restaurants kulcha is made with all purpose flour, but at home you can easily use wheat flour.
Similar recipes
Aloo kulcha Ingredients
Dough for kulcha – kulcha dough is made with plain flour, sugar, salt, baking soda, yogurt, oil and butter. It is a simple dough and can be used for multiple purpose. Instead of using plain flour, you can use a mixture of plain flour and wheat flour.
Potatoes – boil, peel and mash potatoes which has to be cold before stuffing into the kulcha.
Spices – as far as the spices, you can use chaat masala, cumin powder, red chilli flakes. You can in fact add amchoor or other spices of choice.
Coriander leaves – like all stuffed bread, using lots of chopped coriander leaves in the filling imparts so much flavour.
Butter – cooking kulcha in butter makes it soft and flavourful.
Difference between Kulcha, Paratha and Naan
Paratha is an unleavened bread which is made using wheat flour, salt and water. While naan and kulcha is leavened bread which uses either yeast dough or baking soda or baking powder as leavening agent. This is the main difference between paratha and kulcha.
Traditionally kulcha or naan is cooked in a tandoor, clay oven. While paratha is cooked in a skillet.
Kulcha texture tends to be softer and fluffier than paratha or naan. Since it has yogurt and baking soda added, it creates a spongy texture. You can fill kulcha with paneer, potato, cheese and other ingredients.
How to Make Aloo Kulcha (Stepwise Pictures)
Make Kulcha Dough
1)Take plain flour in a bowl. Traditionally kulcha is made using all purpose flour. But for healthy alternative, Instead of using plain flour, you can use a mixture of plain flour and wheat flour.
2)Add salt into the flour.
3)Add a spoon of sugar. Sugar helps the kulcha gets golden brown.
4)Add in baking soda. This is the leavening agent in this recipe. You can use a pinch of baking powder instead of baking soda. Mix all the dry ingredients together before adding the wet ingredients.
5)Add in oil. Instead of oil, you can use melted butter or ghee.
6)Add a small amount of plain yogurt. You can even use milk instead of yogurt. but yogurt helps create thick fluffy kulcha.
7)Now add enough water to make a soft dough.
8)Knead the dough for at least 5 minutes. Now apply a layer of oil on top and cover the dough with a damp cloth and let it rest for 30 minutes.
Kulcha Filling
9)Pressure cook or boil potatoes till they are soft. Take the boiled potatoes, peel the skin off and mash them really well.
10)Add in finely chopped coriander leaves and chopped green chillies. Here green chillies are optional.
11)Add in red chilli flakes.
12)Add in salt, chaat masala and roasted cumin powder.
13)Mix this really well so the potatoes is combined will all the ingredients.
Making Kulcha Flaky
14)Now for making dhaba style flaky kulcha, you can follow this simple trick to make it flaky. Take a portion of dough. Flatten it slightly.
15)Apply a tsp of soft butter into the dough and spread it evenly.
16)Now roll this like a log.
17)Seal the edges. This create layers of butter.
18)Take this log and stand it up, press from top to create a swirl of buttery dough. Now flatten this dough, so we can stuff it.
Stuffing Kulcha
19)Take a small portion of the potato filling. Shape it like a ball. Place it into the dough.
20)Bring the edges together and seal them well.
Rolling Kulcha
21)Now use a rolling pin or your hands to gently roll the paratha. Sprinkle the top with some chopped coriander leaves. You can even sprinkle the top with some chopped garlic.
Cooking Kulcha
22)Heat a skillet on high heat. Once the skillet is hot. Place the kulcha over the hot skillet, coriander leaves side facing down. Let it cook for few minutes.
23)As you can see the kulcha gets puffy.
24)Now flip over and apply top with oil or butter. Cook on other side too. Now flip again and cook till both sides is golden and crispy.
25)Serve with a generous dollop of butter.
Expert Tips
- 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.
FAQ
1)What is aloo kulcha made of?
Kulcha is nothing but a type of Indian flatbread. The dough is made with plain flour, baking soda, milk and butter. The dough is rolled into flat breads and cooked in tandoor, clay oven or skillet. Plenty of melted butter is applied all over the cooked kulcha which makes it super buttery and flaky.
2)Can I make kulcha dough and filling in advance?
Yes you can make the dough and potato filling a day in advance and store in fridge. Remove the kulcha dough from fridge at least 30 minutes before making kulcha so it comes to room temperature which makes it easy to spread.
3)Can I use wheat flour instead of all purpose flour?
Yes you can use wheat flour instead of all purpose flour. The texture may vary but it will taste great.
4)Is it compulsory to use baking soda?
Baking soda is the leavening agent in this recipe which makes the kulcha puffy and soft.
5)Why filling is coming out in stuffed kulcha?
Make sure to knead the kulcha dough soft so when you fill with potato filling it stretches and seals well. Also when rolling use plenty of flour so it can be rolled easily without sticking.
More Kulcha Recipes to Try
📖 Recipe Card
Aloo Kulcha Recipe | Amritsari Aloo Kulcha Recipe
Servings: 12 kulcha
Calories: 219kcal
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 paneer
Nutrition
Serving: 1servings | Calories: 219kcal | Carbohydrates: 42g | Protein: 6g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 448mg | Potassium: 450mg | Fiber: 3g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 2mg
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