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108 Comments

  1. I constantly dig into aloo kulchas, and what’s better than to have a recipe handy, for making it whenever I want at home. Thanks for this recipe.5 stars

    1. yes, kulcha dough can be prepared and refrigerated when storing overnight. store in an airtight steel dabba or box. spread some oil on top of the dough.

  2. 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!!

  3. 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.4 stars

  4. 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.5 stars

  5. 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.
    thanx5 stars

  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….

    1. fathi, i assume its not the coating. iron tawa needs care. if acidic food is cooked, then there is discoloration. also some oil should be spread on the tawa, so that they don’t rust.

  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. 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

  10. 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

  11. 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.

  12. 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.

  13. 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.5 stars

    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.

  14. Actually kulcha is not cooked with oil actually it is cooked in oven and it is to be pressed and given shape using hands3 stars

  15. 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

  16. 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……!!!!5 stars

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

    Thank you for presenting them in simple manner.

    I will Definitely try…..

  18. 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.5 stars

  19. 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.

  20. 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.

  21. 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. 🙂4 stars

  22. This is awesome…will try today!! Your step by step instructions make it very tempting to try 🙂4 stars

  23. 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.

  24. 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..4 stars

  25. Its very delicious recipy I got from you throughout roti’s..
    wish you success…

  26. 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.

  27. 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 Sachin5 stars

    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.

  28. 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

  29. Another amazing recipe. 🙂

    Can I use baking powder instead of baking soda? If yes, then how much?4 stars

  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.4 stars

  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!5 stars

  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.5 stars

    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 🙂4 stars

    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….5 stars