aloo kulcha recipe with step by step pics – aloo kulcha are crisp as well as soft leavened flatbreads stuffed with a spiced potato stuffing.
it is a very popular and tasty flatbread recipe from north indian cuisine. kulcha is very popular in delhi and the state of punjab. i have already shared some variations like
this is the first time i made aloo kulcha. i got inspired by 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 kulcha 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.
how to make aloo kulcha
making kulcha dough
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).
making aloo kulcha stuffing
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 (clarified butter) 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, prepare the chole or chickpea curry before you prepare the aloo kulcha.
more tasty recipes
Aloo Kulcha
INGREDIENTS
for kulcha dough
- 1 cup whole wheat flour or 120 grams
- 1 cup all purpose flour or 125 grams
- ¼ teaspoon baking soda
- 3 teaspoon oil or ghee (clarified butter) - i used oil
- 2 tablespoon curd (yogurt) - 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 Or 4 to 5 medium potatoes Or 300 to 350 grams potatoes
- 2 green chilies - finely chopped
- ½ teaspoon red chili powder
- ½ teaspoon dry mango powder (amchur) or add as required
- ¼ to ½ teaspoon garam masala powder
- 2 tablespoon chopped coriander leaves
(cilantro leaves)
INSTRUCTIONS
making kulcha dough
- 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.
- add 2 tbsp curd/yogurt and 3 tsp oil.
- with a spoon or with your hands lightly mix everything.
- 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.
- mix and then begin to knead.
- knead to a smooth soft dough. cover the dough and keep aside for 2 hours.
making aloo kulcha stuffing
- 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.
- peel and then mash the potatoes with a potato masher. you can also use a fork to mash the potatoes.
- 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.
- 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
- after 30 minutes lightly knead the dough again.
- make medium sized balls from the kulcha dough.
- sprinkle whole wheat flour on the rolling board and on the dough ball.
- with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
stuffing aloo kulcha
- place the potato stuffing in the center keep 1 inch space all over the circumference.
- bring the edges together and join them at the center.
- 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.
- sprinkle some flour. adding sesame seeds is optional. you can skip it.
- gently roll to a large disc of about 7 to 8 inches in diameter.
cooking aloo kulcha on tawa
- on a hot tava or griddle, gently place the stuffed kulcha.
- flip over when one side is partly cooked. 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.
- flip again and now spread some ghee or oil on this side.
- press the kulcha edges with a spatula to ensure that they are cooked.
- flip once or twice to ensure even roasting and cooking.
- place the kulcha in a roti basket.
- 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.
- after making each aloo kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles.
- 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.
NOTES
- 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.
Hi! Can the kulcha dough and stuffing be prepared and stored overnight?
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.
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!!
Welcome Sneha. Thanks for your positive feedback.
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.
Welcome Kavya. Thanks for sharing positive feedback on aloo kulcha recipe. Glad to know this.
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.
Thanks Kshanaprabha for your positive feedback and kind words.
Hi Dassana,
If I have to make this in the morning, can prepare and rest the dough overnight?
Harini, yes you can keep the aloo kulcha dough overnight. keep it outside and not in the fridge.
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
welcome sadqua. glad to know this. thanks for sharing your kind words and positive feedback. loved reading your comment.
Can we skip baking soda and maida? or any other alternatives for these? Why is baking soda used?
hema, instead of baking soda you can use Eno. instead of maida you can use atta. baking soda is used for leavening
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.
thanks a lot. i do not have murtabak recipe. have heard of it, but never made.
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….
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. you can check this link for more info – http://www.thekitchn.com/5-myths-of-cast-iron-cookware-206831
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.
about 6 to 7 minutes. you can try with the dough mode of bread machine.
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
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/
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
sugar helps in leavening of the dough. hence its added.
Today i tired kulcha for breakfast.it was d best recipe n came out too good.
thanks gauri. nice to know.
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
thanks vidhya 🙂
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
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.
Thnx…..for the reply…I always wondered the diff b/w both of them….
welcome anjana.
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???
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.