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

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 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 bhature
• naan recipe
• bhatura recipe

4.58 from 26 votes

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aloo kulcha recipe

aloo kulcha are 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 aloo kulcha 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.

cooking 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 kulcha straightaway from the tawa to the plate. serve these aloo kulcha 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.

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how to make aloo kulcha recipe

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.

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

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

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.

5. mix and then begin to knead.

6. knead to a smooth soft dough.

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

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.

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

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.

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.

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

making aloo kulcha

13. make medium sized balls from the kulcha dough.

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

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

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

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

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.

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

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

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

cooking aloo kulcha on tawa

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

23. flip over when one side is partly cooked.

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.

25. flip again.

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

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

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

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

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

31. place the kulcha in a roti basket.

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.

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

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 chole, kadai chole, amritsari chole, punjabi chana masala or easy chole recipe. prepare the chole or chickpea curry before you prepare the kulcha.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.