aloo kulcha recipe

aloo kulcha recipe with step by step pics – aloo kulcha is a very popular and tasty flat bread recipe from north indian cuisine.

aloo kulcha are crisp as well as soft leavened breads stuffed with a spiced potato filling. kulcha is very popular in delhi and the state of punjab. i have already shared the recipes of:

  1. plain kulcha
  2. paneer kulcha
  3. matar kulcha recipe

this is the first time i made aloo kulcha. i got inspired from a nearby punjabi dhaba which serves fab aloo kulcha with chole. one bite and i wanted to try the recipe at home. here i have adapted my kulcha recipe and the potato stuffing is like the way i make for aloo paratha.

the restaurant & dhaba versions of kulcha are made with all purpose flour/maida. but i have added both whole wheat flour and all purpose flour in equal quantities. if you make completely with whole wheat flour, then the texture and taste will be like aloo paratha.

this aloo kulcha recipe came close to the one served in the dhaba. i did not make chole, but served aloo kulcha with fresh homemade curd (yogurt). you can also serve with mango pickle. it will also go well with peshawari chole or kadai chole or paneer chole or dal makhani or dal bukhara. they are so good, you might just have them plain.

being soft textured, aloo kulchas go well in the tiffin box. the spice and heat in the potato stuffing can be adjusted as per your taste. add some more green chilies and you get a spicy aloo kulcha.

if you are looking for similar recipes then do check chole bhaturegarlic naan, butter naan, naan recipe without yeast, bhatura recipe and matar kachori recipe.

aloo kulcha recipe on tawa below:

aloo kulcha recipe
4.58 from 26 votes
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aloo kulcha recipe on tawa | easy aloo kulcha recipe

aloo kulcha recipe - crisp and soft leavened flat breads stuffed with a spiced potato stuffing.

course breakfasts, brunch
cuisine north indian, punjabi
prep time 40 minutes
cook time 30 minutes
total time 1 hour 10 minutes
servings 8 kulchas
author dassana

ingredients (1 cup = 250 ml)

for kulcha dough:

  • 1 cup whole wheat flour (atta) or 120 grams atta
  • 1 cup all purpose flour (maida) or 125 grams maida
  • ¼ teaspoon baking soda
  • 3 teaspoon oil or ghee. i used oil
  • 2 tablespoon curd (yogurt or dahi) - vegan yogurt like cashew or almond yogurt can be substituted
  • 1 teaspoon sugar
  • ¾ to 1 teaspoon salt or add as required
  • ½ to ⅔ cup water for kneading or add as required
  • oil or ghee for roasting as required
  • some sesame seeds (black or white) or nigella seeds (kalonji)

for aloo kulcha stuffing:

  • 3 large potatoes (aloo) Or 4 to 5 medium potatoes Or 300 to 350 grams potatoes
  • 2 green chilies (hari mirch) - finely chopped
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon dry mango powder (amchur) or add as required
  • ¼ to ½ teaspoon garam masala powder
  • 2 tablespoon chopped coriander leaves (dhania patta)

how to make recipe?

making kulcha dough:

  1. in a mixing bowl take 1 cup whole wheat flour, 1 cup all purpose flour, 1/4 tsp baking soda, 1 tsp sugar, 3/4 to 1 tsp salt or as required.
  2. add 2 tbsp curd/yogurt and 3 tsp oil.
  3. with a spoon or with your hands lightly mix everything.
  4. add water. i added 2/3 cup water in parts. the amount of water to be added, depends on the quality of flours. so add accordingly.
  5. mix and then begin to knead.
  6. knead to a smooth soft dough. cover the dough and keep aside for 2 hours.

making aloo kulcha stuffing:

  1. meanwhile, steam or boil 4 to 5 potatoes (about 300 to 350 grams) till they are cooked through completely. you can cook the potatoes in a steamer or pressure cooker.
  2. peel and then mash the potatoes with a potato masher. you can also use a fork to mash the potatoes.
  3. add the chopped green chilies, 1/2 tsp red chili powder, 1/2 tsp dry mango powder, 1/4 to 1/2 tsp garam masala powder and 2 tbsp chopped coriander leaves. 

  4. mix the spices and herbs with the mashed potatoes very well. check the taste and add more of the salt, green chilies, dry mango powder if required.

rolling aloo kulcha:

  1. after 30 minutes lightly knead the dough again.
  2. make medium sized balls from the kulcha dough.
  3. sprinkle whole wheat flour on the rolling board and on the dough ball.
  4. with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.

stuffing aloo kulcha:

  1. place the potato stuffing in the center keep 1 inch space all over the circumference.
  2. bring the edges together and join them at the center.
  3. press the joined edges top and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough.
  4. sprinkle some flour. adding sesame seeds is optional. you can skip it.
  5. gently roll to a large disc of about 7 to 8 inches in diameter.

making aloo kulcha on tawa:

  1. on a hot tava or griddle, gently place the stuffed kulcha.
  2. flip over when one side is partly cooked. spread some ghee or oil on this side.

  3.  the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.

  4. flip again and now spread some ghee or oil on this side.
  5. press the kulcha edges with a spatula to ensure that they are cooked.

  6. flip once or twice to ensure even roasting and cooking.
  7. place the kulcha in a roti basket.
  8. add 1/2 to 1 tsp of butter and spread it with a butter knife or spoon. prepare all the kulchas with the above method and stack them up.
  9. after making each aloo kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles.
  10. you can also serve kulchas straightaway from the tawa to the plate. serve these aloo kulchas hot or warm with butter, curd or mango pickle or punjabi chole.

recipe notes

substitutions in aloo kulcha recipe:

  • baking soda - 1/4 tsp baking powder.
  • substitutes for dry mango powder are dry pomegranate seeds powder (anardana powder) OR lime juice OR chaat masala. you can add about 1/2 to 1 tsp of dry pomegranate seeds powder. lime juice can be added as per your taste. there should be just a light sour taste or tang in the potato stuffing.


lets start step by step aloo kulcha recipe on tava:

1. in a mixing bowl take 1 cup whole wheat flour, 1 cup all purpose flour, ¼ tsp baking soda, 1 tsp sugar, ¾ to 1 tsp salt or as required.

flour for aloo kulcha recipe

2. add 2 tbsp fresh curd/yogurt and 3 tsp oil.

curd for kulcha recipe

3. with a spoon or with your hands lightly mix everything.

mixing flour for kulcha recipe

4. add water. i added ⅔ cup water in parts. the amount of water to be added, depends on the quality of flours. so add accordingly. you can add from ½ to ⅔ cup water.

making kulcha dough

5. mix and then begin to knead.

making kulcha dough

6. knead to a smooth soft dough.

aloo kulcha dough

7. cover the dough and keep aside for 2 hours ( i kept for 1 hour and 48 minutes).

aloo kulcha dough

8. meanwhile, steam or boil 4 to 5 potatoes (about 300 to 350 grams) till they are cooked through completely. you can cook the potatoes in a steamer or pressure cooker.

boiled aloo

9. peel and then mash the potatoes with a potato masher. you can also use a fork to mash the potatoes.

mashed aloo

10. add 1 tsp chopped green chilies, ½ tsp red chili powder, ½ tsp dry mango powder, ¼ to ½ tsp garam masala powder and 2 tbsp chopped coriander leaves. substitutes for dry mango powder are dry pomegranate seeds powder (anardana powder) or lime juice or chaat masala. you can add about ½ to 1 tsp of dry pomegranate seeds powder or ½ chaat masala powder. lime juice can be added as per your taste. there should be just a faint sour taste or tang in the potato stuffing.

aloo kulcha filling

11. mix the spices and herbs with the mashed potatoes very well. check the taste and add more of the salt, green chilies, dry mango powder if required.

aloo kulcha filling
12. after resting the dough for 2 hours, lightly knead the dough again.

aloo kulcha dough
13. make medium sized balls from the kulcha dough.

aloo kulcha dough balls

14. sprinkle whole wheat flour on the rolling board and on the dough ball.

rolling kulcha

15. with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.

rolling kulcha

16. place the potato stuffing in the center keep 1 to 1.5 inches space all over the circumference.

rolling aloo kulcha

17. bring the edges together and join them at the center.

rolling aloo kulcha

18. press the joined edges and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough.

making aloo kulcha

19. sprinkle some flour. adding sesame seeds is optional. you can skip it. i made some kulcha with sesame seeds and some without.

making aloo kulcha

20. turn over and sprinkle some sesame seeds here too. sprinkle a bit of flour again. this is an optional step.

making aloo kulcha

21. gently roll to a large disc of about 7 to 8 inches in diameter.

making aloo kulcha

22. on a hot tava or griddle, gently place the stuffed kulcha.

frying aloo kulcha

23. flip over when one side is partly cooked.

frying aloo kulcha

24. spread some ghee or oil on this side. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.

frying aloo kulcha

25. flip again.

frying aloo kulcha

26. now spread some ghee or oil on this side.

frying aloo kulcha

27. flip again and you will see both the sides browned.

frying aloo kulcha

28. press the edges with a spatula to ensure that they are cooked.

making aloo kulcha recipe

29. flip once or twice to ensure even roasting and cooking.

aloo kulcha recipe

30. here is a cooked aloo kulcha without sesame seeds.

aloo kulcha recipe

31. place the kulcha in a roti basket.

aloo kulcha recipe

32. add ½ to 1 tsp of butter and spread it with a butter knife or spoon. this way prepare all the kulchas and stack them up. i assemble, roll the kulchas and roast them simultaneously.

butter on aloo kulcha recipe

33. after making each kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles.

making aloo kulcha recipe

34. you can also serve aloo kulcha straightaway from the tawa to the plate. serve these aloo kulchas hot or warm with butter, curd or mango pickle or matar curry. for serving with chole or chana, take your pic from these options – punjabi cholekadai choleamritsari chole, punjabi chana masala or easy chole recipe. prepare the chole or chickpea curry before you prepare the kulcha.

aloo kulcha




105 thoughts on “aloo kulcha recipe on tawa | easy, soft & tasty aloo kulcha recipe on tava”

  1. Thank you for the kulcha recipe.. It came out nice and soft.. And it’s easier than also parathas.. Love ur site.. Great recipes.. Great help.. Thank you!!

  2. Thanks for this wonderful recipe. It was so easy to make and it came out to be fingerlicking good. Had it without side dish.
    Shared this recipe to my friends.
    Thanks again.

  3. All your recipes are very good. The step by step method with photos give extra knowledge about the recipes. I am a fan of this site.

  4. hi Dassana
    tried ur super awesome dish aloo kulcha wd punjaabi chhole and d result was as usual
    super delicious.
    Really i m a big follower of ur blog and whatever new i want to try just search on urs one.
    hats off to ur simple and step wise description of d super tasty dishes. the smile n contentment on hubby’s face makes me satisfied k i have succeeded in d effort.
    thanx

  5. Can we skip baking soda and maida? or any other alternatives for these? Why is baking soda used?

  6. Hi, keep up with your awesome never fail recipes! Love the pictures which make it a lot easier. I’m a regular to your website.
    Do you have a Murtabak recipe? I’ve been looking for one but they have egg.

  7. Dear…. If u dont mind, please send me the picture of ur iron tawa… Because i bought a iron tawa but aftr 6Months some coating is going fron side… I dont know why iron tawa is like that coating. I am confused with that, can i use that tawa again or not….

  8. Hi

    When you mention knead to a smooth dough, can you specify the amount of time eg. is 5 mins sufficient. Can I use the dough mode of the breadmachine.

    Tq.

  9. Superb recipes thnxs for sharing, can u pls suggest some recipes like parathas or curry etc.. Actually my hubby gng to Europe for too week’s, so at least it’s eatable for 2weeks …. Thnxs

    1. welcome urmia. for two weeks, you can freeze the food and carry them while travelling in cold boxes or ice boxes. you can make partly cooked rotis, parathas and then freeze them. later thaw and then roast the rotis, parathas again till done. most veg gravies can be freezed and them heated. avoid lentils, dals, milk, cream and curd based dishes. they are best had fresh. you can even make roasted or fried snacks.
      for rotis, parathas, you can check this link – https://www.vegrecipesofindia.com/recipes/indian-breads-indian-parathas/
      for veg gravies – https://www.vegrecipesofindia.com/recipes/indian-curry-recipes/

  10. Hey thanks for the recipe I made it yday and it was so yummy…I m just curious to know y we have to add sugar

  11. Hi Anjana.
    This is regarding ur problem retaled to kulcha.sometime if the dough is hard u will struggle to make stuffed kulcha\ paratha. Make sure u kneed the dough soft. Another thing is while rolling the dough balls you should always roll it very lightly i.e not putting too much pressure on the rolling pin.
    Hope this info. will help you.
    Thanks

  12. Hello,
    I am a big fan of urs…. Always try ur recepie and it comes out well….going to try this one now….could you pls tell me what is the diff between a kulcha and paratta it seems similar….
    Keep updating recepies…..regards Anjana

    1. thank you anjana. paratha is made from whole wheat flour/atta and is usually cooked on a tawa and sometimes in a tandoor too. kulcha is made from all purpose flour/maida and is usually made in a tandoor. since we do not have tandoor in our homes, we make on tawa. also paratha is an unleaveaned bread while kulcha is a leavened bread.

  13. Hi ,
    I hv tried few recepy frm yo website and al hv turned out yummy… But I cud not succeed in making aloo kulcha I perfectly followed yo instructions, but wn I went to kulcha after stuffin aloo the aloo used to cum out , I tried in all possible ways to make out but kulcha dnt turn up , can you tell me why???

    1. thanks reethu. aloo have to be mashed very well. don’t overstuff the kulcha. roll into slightly thick rotis. if the rotis are thin then stuffing will come out.

  14. Hi, dasanna, I love your website…. Anything I want to make, first I have to check it in your recipe list n gooooo….that’s it. Thanks to you ….for making me a good chef. I tried a lot of recipes… Every recipe turned out yummy. Now want to try aloo kulcha. But wanted to know that can we make the stuffing and dough at night to be used in the morning.

    Thanks again and keep up the good work.

    1. thanks a lot. yes you can make both the stuffing and dough at night. before stuffing and cooking, just bring both the potato filling and dough at room temperature.

  15. Actually kulcha is not cooked with oil actually it is cooked in oven and it is to be pressed and given shape using hands

  16. Hi,

    Really nice, well explained and easy recipes!

    Recently, I learnt that paranthas can be made with stuffing of fruits like raw papaya, apple, pineapple can be made in the same way like aloo parantha. Same amount of spices, green chillies etc have to be added.

    Would be great if you also share your version for these “fruit paranthas”.

    Best wishes.
    Kriti

  17. i really like the recepie and food. and from the photo i understand the whole recepie

  18. Uma Kamlesh Nikam

    I have tried some of recipes from it……awesome ……pictures helps a lot to understand the procure…. Thnx very much for share this recipe wid us….it is improving my cooking …… !!!!!! I’m also getting compliments for food from husband and relatives……!!!!

  19. Tejal vishal govalkar

    it is easy recepies, ….I like your all recipes,

    Thank you for presenting them in simple manner.

    I will Definitely try…..

  20. Hello..

    I always follow your recipes.. All the recipes are fabulous….
    This time I just get confused.. You are telling we have to rest the dough for 2 hours.. And we have to knead after 30 minutes then make balls..

    Please help me out.

  21. Dear Dassana,

    I just found your website today and I’m already in love with all the lovely recipes you have here! My one question for this one is do the kulchas reheat well? I live alone at the moment and also don’t have a lot of time in the morning to cook breakfast. But if I can make these ahead of time and reheat them, they seem like they’d be the perfect way to start my day. Any suggestions for this or for other recipes that would reheat well in the morning after being made the night before?

    Thank you so much! Can’t wait to try out all your fabulous recipes.

    1. welcome kerry. you can reheat in the microwave. if you reheat on the tawa then it will become more crisp. but you can reheat. you can try making idlis, dhokla, pulao, biryani or many rice dishes. methi thepla is best and don’t need to be reheated.

      1. Thanks for answering me! I appreciate it a lot, along with all of the suggestions. Your recipes are great and I’m very excited to be adding more variety to my meals.

  22. This looks really interesting. I’m generally not great with breads (have one or two recipes that I just stick with) but I may need to give this a try.

  23. Panchali Bhattacharya

    Dassana, thanks for the recipe. It turned out to be an instant success with my year old kid and my husband. It’s so easy to prepare and tastes yummy. Thanks again. I visit your blog often looking for new recipes and always get something to please family. Keep up the good work. 🙂

  24. hey i tried making this today… but it tasted a lot like the aloo parathas i make at home

  25. These look delicious!

    Can you freeze them so that they are easily available?

    With only 2 in our house it seems like a lot of prep if I was to scale this recipe down. I thought it may be possible to freeze them individually, between greaseproof paper and either cook from frozen or defrost in the fridge overnight (or whilst i’m at work) and then cook – do you think that would work?

    Love your website by the way – just found it recently and am cooking as much as I can!

    1. hi miles, i would suggest you to just lightly roast the kulchas without oil. no brown spots, but just till the dough looks opaque and is cooked. then stack them up between greaseproof paper and freeze. later defrost and then roast them with ghee or oil till golden. thanks for the feedback.

  26. Can we keep the dough overnight ? I am planning to make this for breakfast.. I will not have time to keep it for 3-4 hours in the morning..

  27. Dasana plz tell me,can i use baking powder instead of baking soda?

    One more thing is, what is different between baking soda or khaneka soda?
    Jo soda pakoray me dalta hai, wahi wala soda isme dalna hai????

    1. you can use baking powder. the same amount that is 1/4 tsp. baking soda and khaneka soda is same. the same soda we add to pakoras and the same soda we add to these kulchas. and the same soda is added in cakes.

  28. Hi Dassana,

    How r u?

    After long time i had made something today as not able to visit ur site for long time. Today i had tried Aaloo Kulcha and my hubby loves it.

    He only told me that today itself give thanks to you from his end also for such a wonderful recipe.
    In Mumbai we are getting Aallo paratha but not Aaloo Kulacha so its totally new for us and we have tried it first time.

    Thank you.
    Take care.

    Warm Regards,
    Sujata Sachin

    1. welcome sujata. thanks to you and your hubby for the consideration and for sharing your positive review. i guess, in punjabi restaurants you should be able to get aloo kulcha. but nothing better than homemade food. happy cooking.

  29. Prepared aloo kulcha following this recipe last night and OMG it was out of the world – really really soft that the whole family enjoyed. Might be trying out other recipes as I find it easy to follow.

    thanks,
    Gita

  30. Hi Dassana,

    I tried your recipe for Aloo Kulcha this morning for breakfast. The measures were very accurate and it turned out very tasty.
    My husband was asking if it can be made into a larger and flatter version instead of thick version. I had tried doing it and the filling started coming out of the dough. Can you recommend something?

  31. Dear Dassana. You have created the by far, the best Indian food website. No book is comparable either. I want to quit my job and take up learning your recipes full-time. Thank you for another delicious and easy to follow recipe. Thank you!

  32. Dear Dassana,

    Hope you are doing well. I am really happy to see that you have considered my request for adding measurements to the text above picutes. Really appreciate they way you consider reader’s suggestions and messages.Good going..Keep up your good work. I have tried many of your recipes . Alhamdulillah, everything came out well. Really Have a great day.

    1. thanks sari once again for your suggestion and kind words. we always pay attention to readers feedback. some time its not possible to implement the suggestion. but wherever we can, we do it. happy cooking.

  33. Whats the difference between paratha and kulcha ??? I’m confused !!! BTW great recipe…as usual 🙂

    1. thanks priya. paratha is unleavened flat bread. kulcha is a leavened flat bread. traditionally kulcha is made in tandoor. baked kulcha can be stored for many days.

  34. Awesome we also binge a lot on amritsari aloo kulche from the nearby dhaba and it’s our favorite dish with chole or raita… I would try them soon thanks for sharing the post and drooling pics 🙂 my mouth is watering….

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