Aloo Kulcha is a leavened Indian flatbread with a smooth and crispy texture, full of spiced mashed potatoes. Aloo Kulcha recipe is from the Punjabi delicacies and highly regarded in Delhi in addition to some elements of North India. Historically, Aloo Kulcha is cooked in a tandoor or clay oven. However you may simply cook dinner it on a skillet (tawa). Whereas cooking, it’s usually brushed with ghee or butter and at last savored with strong Indian curries. Chole or spicy chickpea curry with Kulcha is the quintessential mixture within the Indian meals scene.

aloo kulcha in a plate

What’s Aloo Kulcha

In Hindi, the time period Aloo stands for potatoes and Kulcha is an leavened flatbread comprised of all-purpose flour. Merely put collectively the phrases Aloo Kulcha imply a leavened smooth flatbread full of a savory and spiced mashed potato filling.

Because the day I attempted the fab aloo kulcha served at a close-by Punjabi dhaba (roadside eatery), I’ve been a fan of it. One chew and I obtained so impressed that I wished to attempt the Aloo Kulcha recipe at house.

This recipe is thus a results of that. The bottom kulcha and potato stuffing recipes on this have been tailored from my household recipe of Aloo Paratha.

Do be aware that each Aloo Kulcha and Aloo Paratha are completely different recipes. Aloo Kulcha is made with leavened all-purpose flour dough and Aloo Paratha is made with unleavened entire wheat flour dough. So the style and texture is completely different and never the identical.

There are various variations to the unique plain Kulcha recipe as properly. Right here, you could find some variations like:

  1. Paneer Kulcha
  2. Matar Kulcha

Typically, the restaurant and dhabas have an Aloo Kulcha recipe which has refined or all-purpose flour (maida). However I’ve added each entire wheat flour (atta) and all-purpose flour in equal portions.

Should you plan to make use of solely entire wheat flour, then you definitely’ll find yourself having a texture and style just like that of an aloo paratha. The spice within the potato stuffing may be adjusted in keeping with your style. You possibly can add some inexperienced chilies for a spicier model of this Aloo Kulcha recipe.

Step-by-Step Information

Easy methods to make Aloo Kulcha

Make Dough

1. In a mixing bowl take the next listed substances:

  • 1 cup entire wheat flour
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • 1 teaspoon sugar
  • ¾ to 1 teaspoon salt or as required
flour mixture in a bowl for kulcha dough

2. Add 2 tablespoons recent yogurt (curd) and three teaspoons of oil. Use any impartial and flavorless oil.

adding curd and oil in flour mixture

3. Evenly combine the whole lot with a spoon or along with your fingers.

mixing flour mixture for dough

4. Add water. I added ⅔ cup water in elements, you may add from ½ to ⅔ cup water.

Take into account that the amount of water you could add will depend upon the standard and texture of the flours. So, add as wanted to make a smooth and pliable dough.

adding water to flour mixture

5. Combine after which start to knead.

mixing to make kulcha dough

6. Knead to a clean, pliable and smooth dough.

knead to smooth dough

7. Cowl the dough and preserve apart for two hours ( I stored for 1 hour and 48 minutes).

kneaded kulcha dough covered and kept for 2 hours

Make Potato Stuffing

8. In the meantime, steam or boil 4 to five potatoes (about 300 to 350 grams) until they’re cooked by utterly.

You possibly can boil the potatoes including water as wanted in a pan on the stove-top, on the spot pot or a stove-top stress cooker. It’s also possible to peel and cube the potatoes and steam them in a steamer pan.

boiling potatoes for stuffing

9. Peel and mash the potatoes with a potato masher.

peeling and mashing potatoes for stuffing

10. Add the next spices and herbs:

  • 1 teaspoon chopped inexperienced chilies
  • ½ teaspoon purple chili powder
  • ½ teaspoon dried mango powder (amchur powder)
  • ¼ to ½ teaspoon garam masala powder
  • 2 tablespoons chopped coriander leaves (cilantro)
adding spices and herbs to mashed potatoes

11. Combine the spices and herbs within the mashed potatoes very properly. Examine the style and add extra of the salt, inexperienced chilies and dried mango powder if required.

mixing spices and herbs in mashed potatoes

12. After resting the dough for 2 hours, evenly knead the dough once more.

kulcha dough rested for 2 hours

Assemble and Stuff Aloo Kulcha

13. Make medium sized balls from the dough.

medium sized aloo kulcha dough balls

14. Sprinkle some entire wheat flour on the rolling board and on the dough ball.

some whole wheat flour on dough ball before rolling

15. With a rolling pin, roll it right into a disc or circle of 5 to six inches diameter.

rolling into a kulcha

16. Place some potato stuffing within the heart, preserve 1 to 1.5 inches house all around the circumference.

stuffing on rolled kulcha

17. Carry the sides collectively and pinch them to hitch on the heart.

bringing edges together to join at center

18. Press the joined edges and sprinkle some sesame seeds on it. Press the sesame seeds along with your fingers or very evenly with the rolling pin in order that they persist with the dough.

Including sesame seeds is optionally available. I made the aloo kulcha, each with and with out sesame seeds.

sesame seeds on the stuffed dough ball

19. Sprinkle some flour.

some more whole wheat flour on stuffed dough ball

20. Flip over and sprinkle some sesame seeds right here too. Sprinkle a little bit of flour once more. That is an optionally available step.

making aloo kulcha

21. Gently roll out to a big disc of about 7 to eight inches in diameter dusting with flour as wanted.

roll dough ball into a kulcha

Prepare dinner Aloo Kulcha on Tawa

22. On a sizzling tawa or skillet, gently place the stuffed kulcha. Maintain the warmth to medium-high or excessive.

rolled aloo kulcha on tawa

23. Flip the aloo kulcha with a spatula when one aspect is partially cooked. You will note faint golden spots on this evenly cooked aspect.

rolled kulcha on tawa flipped and fried

24. Unfold some ghee (clarified butter) or oil on this aspect. The quantity of ghee or oil to be added, relies upon upon you. You possibly can both add much less or extra or skip it as properly.

roasting aloo kulcha with ghee

25. Flip once more.

flipped aloo kulcha

26. Now unfold some ghee or oil on this aspect too.

ghee on flipped aloo kulcha

27. Flip once more and you will note each the perimeters with brown or golden spots.

frying aloo kulcha till browned

28. Press the sides with a spatula to make sure that they’re cooked.

press edges for even cooking of kulcha

29. Flip a few times to make sure even roasting and cooking.

flip and roast aloo kulcha for even cooking

30. Here’s a cooked Aloo Kulcha with out sesame seeds.

cooked aloo kulcha with sesame seeds

31. Place the aloo kulcha in a roti basket.

aloo kulcha in roti basket

32. Add ½ to 1 teaspoon of butter and unfold it with a butter knife or spoon. Put together all of the kulcha and stack them up this manner. I assemble, roll the kulcha and roast them concurrently.

spreading butter on aloo kulchas

33. After making every kulcha, wipe the tawa with a cotton kitchen towel to do away with the browned or burnt flour particles.

wiping tawa to get rid of burnt flour particles

34. It’s also possible to serve Aloo Kulcha straightaway from the skillet or pan to the plate. Serve these sizzling or heat with butter, curd, mango pickle, inexperienced peas curry or chana masala.

aloo kulcha served on a plate with a bowl of curd by side

Easy methods to serve Aloo Kulcha

For serving, I selected to pair my Aloo Kulcha with recent selfmade yogurt (curd). Different accompaniments that actually go properly with this kulcha are clearly Peshawari Chole, Dal Makhani, Dal Bukhara or simply mango pickle.

However don’t be stunned in case you discover your family members having this Aloo Kulcha all by itself. It’s so tasty that you simply don’t really want something with it! This smooth Aloo Kulcha can be excellent to your child’s tiffin field. You’ll know this when they are going to return with empty packing containers!

Skilled Ideas

  1. Whereas making the dough, the quantity of water to be added is dependent upon the standard of the flours. So, add accordingly. You must make a clean, smooth and pliable dough.
  2. To organize the potatoes for stuffing, you may cook dinner the potatoes in a steamer or stress cooker or on the spot pot. To mash the peeled potatoes, you need to use a fork too. Make certain to mash the potatoes rather well.
  3. You possibly can decide to substitute baking soda within the recipe by swapping it with ¼ to ½ teaspoon baking powder.
  4. Within the potato stuffing, substitutes for dried mango powder (amchur powder) are dried pomegranate seeds powder (anardana powder), lime juice or chaat masala. You possibly can add about ½ to 1 teaspoon of dried pomegranate seeds powder or ½ teaspoon chaat masala powder. Lime juice may be added as per your style. There must be only a faint bitter style or tang within the stuffing.
  5. Make certain to wipe the tawa with a cotton kitchen towel after making every kulcha. This helps eliminating burnt flour particles.
  6. It is a vegetarian recipe. However you may even make it vegan by skipping the yogurt or utilizing a plant-based yogurts like almond or cashew yogurt, and roasting the kulcha in oil as an alternative of ghee.

FAQs

Can I put together the kulcha dough and stuffing and retailer in a single day?

Sure, these may be ready and refrigerated to retailer in a single day. Make certain to retailer in an hermetic metal field. Unfold some oil on prime of the dough.

I don’t wish to use baking soda and all-purpose flour. Are there any substitutes for these?

Sure, you need to use fruit salt (Eno) as an alternative of baking soda and entire wheat flour (atta) rather than all-purpose flour (maida).

Why is baking soda used on this recipe?

Baking soda is used on this recipe as a result of it helps in leavening.

How can I keep away from the potato stuffing from popping out whereas rolling the kulcha?

Guarantee that the potatoes are mashed properly and you aren’t overstuffing the kulcha. Whereas rolling, be certain to roll into thick to medium-thick discs. If these are skinny, then the stuffing tends to return out.

What’s the distinction between paratha and kulcha?

Paratha is an unleavened flatbread and kulcha is a leavened flatbread. Historically, kulcha are made in a tandoor or clay oven and baked plain kulcha with none stuffing may be saved for a lot of days.

Extra Indian Bread Recipes to Attempt!

aloo kulcha in a white plate

Aloo Kulcha

Aloo Kulcha is a crisp and smooth leavened flatbread full of a spiced mashed potato filling. The dish is from the North Indian delicacies and may be very fashionable in Delhi in addition to Punjab.

Prep Time 40 minutes

Prepare dinner Time 30 minutes

Dough Resting Time 2 hrs

Whole Time 3 hrs 10 minutes

Stop your display from going darkish whereas making the recipe

Making dough

  • In a mixing bowl take entire wheat flour, all-purpose flour, baking soda, 1 teaspoon sugar and ¾ to 1 teaspoon salt or as required.

  • Add curd (yogurt) and oil.

  • Evenly combine the whole lot with a spoon or along with your fingers.

  • Add water. I added ⅔ cup of water in elements. The quantity of water to be added is dependent upon the standard of the flours. So, add accordingly.

  • Combine after which start to knead.

  • Knead to a clean, pliable and smooth dough. Cowl the dough and preserve apart for two hours.

Making potato stuffing

  • In the meantime, steam or boil the potatoes till they’re cooked by utterly. You possibly can cook dinner the potatoes in a steamer or stress cooker or within the on the spot pot.

  • Peel and mash the potatoes with a potato masher. It’s also possible to use a fork to mash the potatoes or grate them first and mash later.

  • Add the chopped inexperienced chilies, purple chili powder, dried mango powder, garam masala powder and coriander leaves. 

  • Combine the spices and herbs within the mashed potatoes very properly. Examine the style and add extra of the salt, inexperienced chilies and dried mango powder if required.

Assembling and rolling aloo kulcha

  • After two hours evenly knead the dough once more.

  • Make medium sized balls from the kulcha dough.

  • Sprinkle some entire wheat flour on the rolling board and on the dough ball.

  • With a rolling pin, roll it right into a disc or circle of 5 to six inches diameter.

  • Place some potato stuffing within the heart, preserve 1 inch house all around the circumference.

  • Carry the sides collectively and pinch to hitch them on the heart.

  • Press the joined edges and sprinkle some sesame seeds on prime. Press the sesame seeds along with your fingers or very evenly with the rolling pin in order that they persist with the dough.

  • Sprinkle some flour. Including sesame seeds is optionally available. You possibly can skip them.

  • Gently roll to a big disc of about 7 to eight inches in diameter.

Cooking aloo kulcha

  • On a sizzling tawa or skillet, gently place the stuffed kulcha. Maintain warmth to medium-high or excessive.

  • Flip over when one aspect is partially cooked. You’ll mild golden spots on this aspect. Additionally, unfold some ghee or oil on this aspect.

  • The quantity of ghee or oil to be added, is dependent upon you. You possibly can both add much less or extra or skip it too.

  • Flip once more and now unfold some ghee or oil on the second aspect. The second aspect shall be barely extra cooked than the primary aspect.

  • Press the kulcha edges with a spatula to make sure that they’re cooked properly with crispy golden spots on each the perimeters.

  • Flip a few times to make sure even roasting and cooking.

  • Place the kulcha in a roti basket.

  • Add ½ to 1 teaspoon of softened butter and unfold it with a butter knife or spoon. Put together all of the aloo kulchas with the above methodology and stack them up within the roti basket.

  • After making every aloo kulcha, wipe the tawa with a cotton kitchen towel to do away with the browned or burnt flour particles.

  • It’s also possible to serve kulcha straightaway from the skillet to the plate. Serve these sizzling or heat with butter, curd, mango pickle, grean peas curry or chana masala.

Substitutions:

  • Baking soda – Use ¼ to ½ teaspoon baking powder as an alternative.
  • Dry mango powder: Swap with dry pomegranate seeds powder (anardana powder), lime juice or chaat masala. You possibly can add about ½ to 1 teaspoon of dried pomegranate seeds powder. Lime juice may be added as per your style. There must be only a mild bitter style or tang within the potato stuffing.

Vitamin Information

Aloo Kulcha

Quantity Per Serving

Energy 311
Energy from Fats 153

% Day by day Worth*

Fats 17g26%

Saturated Fats 2g13%

Polyunsaturated Fats 1g

Monounsaturated Fats 13g

Ldl cholesterol 1mg0%

Sodium 266mg12%

Potassium 376mg11%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 1g1%

Protein 5g10%

Vitamin A 52IU1%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 14mg17%

Vitamin D 1µg7%

Vitamin E 7mg47%

Vitamin Okay 3µg3%

Calcium 33mg3%

Vitamin B9 (Folate) 48µg12%

Iron 2mg11%

Magnesium 44mg11%

Phosphorus 121mg12%

Zinc 1mg7%

* P.c Day by day Values are primarily based on a 2000 calorie food regimen.

Like what you see?

Keep updated with new recipes and concepts.

This aloo kulcha put up from the weblog archives first revealed in January 2015 has been republished and up to date on 15 February 2022.

Leave a Reply

Your email address will not be published.