Aloo Kulcha Recipe (Spiced Potato Stuffed Indian Flatbread)
Aloo Kulcha is a beloved North Indian flatbread, filled with a spiced potato mixture and cooked to perfection on a hot skillet. The outside is crispy and golden, while the inside remains soft and flavorful. This recipe stands out from the typical Aloo Paratha, offering a distinctive taste and texture that has made it particularly popular in Amritsar. The kulcha is perfect for a special dinner or a homely meal, paired wonderfully with Chole Pindi (spicy chickpea curry) and Mooli Raita (radish yogurt dip), making it a wholesome and satisfying meal for any occasion.
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Ingredients for Aloo Kulcha:
| Ingredients for Kulcha | Quantity |
|---|---|
| All Purpose Flour (Maida) | 3 cups |
| Hung Curd (Greek Yogurt) | 3 tablespoons |
| Baking Soda | 1/3 teaspoon |
| Baking Powder | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Oil | 1 tablespoon |
| Salt | To taste |
| Lukewarm Water | As needed for kneading |
| Ingredients for Potato Stuffing | Quantity |
|---|---|
| Potatoes (Aloo), boiled & peeled | 4 |
| Salt | 1/2 teaspoon |
| Green Chillies, chopped fine | 2 |
| Ginger, grated | 1 inch |
| Chaat Masala Powder | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1/4 teaspoon |
| Toppings | Quantity |
|---|---|
| Coriander Leaves, finely chopped | 1/4 cup |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Ghee (Clarified Butter) | 1/2 cup (adjust to taste) |
Preparation Time:
- 15 minutes
Cooking Time:
- 45 minutes
Instructions for Aloo Kulcha:
-
Prepare the Dough:
- Begin by sieving the all-purpose flour (maida), baking soda, baking powder, salt, and sugar together to combine them well.
- Add the hung curd (Greek yogurt) and oil to the flour mixture, mixing it gently with your fingers.
- Gradually add lukewarm water, a little at a time, kneading the mixture into a dough. Continue kneading for about 5-7 minutes to ensure the dough is soft and smooth.
- Once kneaded, apply a small amount of oil over the dough to keep it moist, then cover it with a damp towel. Allow the dough to rest in a warm place for 3-4 hours, giving it time to rise. You can also place it in a slightly warmed oven for the rising process.
-
-
Prepare the Potato Stuffing:
- In a mixing bowl, mash the boiled and peeled potatoes.
- Add salt, chopped green chillies, grated ginger, chaat masala powder, red chilli powder, cumin powder, coriander powder, garam masala powder, and fresh coriander leaves.
- Mix the ingredients well with your fingers until the potato mixture is evenly combined, ensuring all the spices are incorporated.
-
Shape and Stuff the Kulcha:
- After the dough has rested, turn it out onto a clean surface dusted with flour. Knead it for another 3-4 minutes.
- Roll the dough into a cylinder and cut it into 8 even portions.
- Roll each portion into a ball and flatten it with your fingers to create a small disc about 3 inches in diameter.
- Place a spoonful of the prepared spiced potato mixture in the center of each disc.
- Fold the edges of the dough up over the filling, sealing it inside to form a stuffed dough ball.
- Gently flatten the stuffed dough ball with your palm. Then, dust it with a little flour and roll it out with a rolling pin to form a thin round disc of about 5 inches in diameter.
-
Cook the Aloo Kulcha:
- Wet your palms with a little water and gently pat one side of the kulcha to moisten it. Sprinkle ajwain seeds (carom seeds) and chopped coriander leaves over the wet surface, pressing them down to ensure they stick.
- Preheat a skillet or tava on medium heat. Once hot, place the kulcha on the skillet, wet side down.
- Wet your palms again and pat the other side of the kulcha as it cooks. Sprinkle the reverse side with ajwain and coriander as well.
- As the kulcha cooks, little bubbles will start to form on the surface. Flip the kulcha over to cook the other side, ensuring both sides are evenly browned and crispy.
-
Final Touches and Serving:
- Once the kulcha is perfectly cooked, remove it from the skillet and brush it generously with ghee (clarified butter).
- Stack the cooked kulchas on a plate and cover them with a clean towel to keep them warm while you prepare the rest of the kulchas.
-
Serve:
- Serve the Aloo Kulcha hot with your favorite accompaniment. For a wholesome meal, pair it with Chole Pindi (spicy chickpea curry) and a refreshing Mooli Raita (radish yogurt dip) or a simple salad.
This recipe for Aloo Kulcha will bring the flavors of North India right to your kitchen. The crispy, soft texture combined with the spiced potato stuffing makes it a delicious and satisfying dish. Whether for a dinner party or a simple family meal, Aloo Kulcha is sure to be a hit with everyone at the table. Enjoy the taste of traditional Indian cuisine with this easy-to-follow recipe!
