Aloo Kulcha is a baked flat bread which is soft as well as flaky and has a very tantalizing stuffing of potato. It has the crunch of onions and the hit of peppercorns and chillies along with the punch of anardana!! Aloo Kulcha is very famous in North India. kulcha is a meal in itself and needs simple accompaniments such as curd, pickle etc. However, it tastes awesome wonderful when served with chole. Do try the recipe for Kulcha as it is
Punjabi recipe
street food recipe
perfect dough for kulcha: the dough in this recipe has been prepared without any yeast or eggs, so it is very important to knead it properly. Use the heels of your palm to knead the dough.
stuffing – a peppery stuffing is prepared using boiled potatoes which is flavoured with roasted spices such as fennel seeds, pepper corns etc are added.
1. In a mixing bowl, add 2 cups all purpose flour(maida),1/4 cup curd, 1/4 tsp baking soda, 1 tsp sugar and salt to taste.
2. Mix well.
3. Add milk gradually.
4. Combine dough with the help of milk.
5. Transfer dough on a flat surface and knead with heel of palm.
6. Knead for 10 -12 minutes to get a soft and smooth dough.
7. Place dough in a bowl and grease it.
8. Cover it with a damp cloth and leave it for an hour.
1. Heat a pan, add 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp black peppercorns and roast them on low flame till aromatic.
2. When the spices cool down, transfer to a grinder jar.
3. Make a coarse powder.
4. In a bowl mix 1 tsp red chilli flakes and 3 tsp pomegranate seeds powder.
5. Mix the roasted coarse powder and pomegranate and chilli mixture.
6. In a mixing bowl add 8 small size boiled potatoes, 1 chopped onion, 1 green chilli, chopped coriander leaves, chopped mint leaves, mixture of spice which prepared in above step and salt to taste.
7. Mix all ingredients. stuffing for kulcha is ready.
1. Once dough has rested for an hour, spread it.
2. Spread butter.
3. Sprinkle all purpose flour on butter.
4. Nicely roll dough as shown in a picture.
5. Form a log.
6. Divide log into 8 portions.
7. Shape into balls.
8. Likewise divide the stuffing into portions and shape them. For a good kulcha make sure the size of stuffing is equal to the size of dough.
9. Take a dough ball and put on rolling base, spread with your fingers and place stuffing ball in center.
10. Seal it properly.
11. Apply water on it.
12. Paste chopped coriander leaves.
13. Roll into a thick chapati. Also roll few onion seeds.
14. Heat a tandoor grill and place kulcha on it. Cover tandoor and cook on low flame.
15. Once the bottom is cooked, flip and cook from the other side too.
16. Cook till both sides are golden brown. Crush kucha slightly.
17. Bon Appetit: Serve aloo kulcha with pindi chole and anardana chutney
PREP TIME 1 hour + 40 minutes
COOK TIME 40 minutes
TOTAL TIME 2 hours + 20 minutes
1. In a mixing bowl, add 2 cups all purpose flour (maida),1/4 cup curd, 1/4 tsp baking soda, 1 tsp sugar and salt to taste.
2. Mix well.
3. Add milk gradually.
4. Combine dough with the help of milk.
5. Transfer dough on a flat surface and knead with heel of palm.
6. Knead for 10 -12 minutes to get a soft and smooth dough.
7. Place dough in a bowl and grease it.
8. Cover it with a damp cloth and leave it for an hour.
1. Heat a pan, add 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp black peppercorns and roast them on low flame till aromatic.
2. When the spices cool down, transfer to a grinder jar.
3. Make a coarse powder.
4. In a bowl mix 1 tsp red chilli flakes and 3 tsp pomegranate seeds powder.
5. Mix the roasted coarse powder and pomegranate and chilli mixture.
6. In a mixing bowl add 8 small size boiled potatoes, 1 chopped onion, 1 green chilli, chopped coriander leaves, chopped mint leaves, mixture of spice which prepared in above step and salt to taste.
7. Mix all ingredients. stuffing for kulcha is ready.
1. Once dough has rested for an hour, spread it.
2. Spread butter.
3. Sprinkle all purpose flour on butter.
4. Nicely roll dough as shown in a picture.
5. Form a log.
6. Divide log into 8 portions.
7. Shape into balls.
8. Likewise divide the stuffing into portions and shape them. For a good kulcha make sure the size of stuffing is equal to the size of dough.
9. Take a dough ball and put on rolling base, spread with your fingers and place stuffing ball in center.
10. Seal it properly.
11. Apply water on it.
12. Paste chopped coriander leaves.
13. Roll into a thick chapati. Also roll few onion seeds.
14. Heat a tandoor grill and place kulcha on it. Cover tandoor and cook on low flame.
15. Once the bottom is cooked, flip and cook from the other side too.
16. Cook till both sides are golden brown. Crush kucha slightly.
17. Bon Appetit: Serve aloo kulcha with pindi chole and anardana chutney
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