Name: Aloo kulcha recipe | Amritsari kulcha recipe, how to make kulcha on tawa.
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 9 kulcha
Ingredients: 2 cups maida / all-purpose flour; 1 teaspoon sugar; 1 teaspoon baking powder; ¼ teaspoon baking soda; 1/4 cup curd/ yogurt; 3 teaspoon oil; water; salt to taste; 2 potatoes (large, boiled and peeled); 2 green chilies (finely chopped); 1/2 teaspoon garam masala powder; 1/2 teaspoon amchur (dry mango powder); Salt (to taste)

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Last updated on October 17th, 2019

Aloo kulcha recipe is a popular Indian leavened soft bread with flavorful potato stuffing. Making amritsari kulcha is very easy and you do not need a tandoor. Kulcha is a very popular flatbread from Punjab and Delhi. It tastes good with matar curry, plain curd or chole masala. Here is how to make aloo kulcha on tawa with step by step photos.

Naan and kulcha are very popular, delicious and much loved Indian flat breads that go very well with side dish recipes like palak paneer, paneer butter masala, shahi paneer korma, malai kofta etc.

There are many ways to make kulcha. Plain kulcha are simplest ones. Among stuffed kulcha, paneer kulcha, onion kulcha, masala kulcha, potato kulcha are popular ones.

What Is Aloo Kulcha?

Aloo kulcha is a North Indian leavened flat bread with delicious potato stuffing.

The leavened dough is rolled, stuffed with spiced potato and sealed. Then it is further rolled and cooked till charred. Traditionally aloo kulcha should be cooked on clay ovens (tandoor). But while making at home you can easily make aloo kulcha on tawa.

This kulcha stuffed with aloo is hearty and wholesome lunch or dinner that everyone will love. Serve it hot with a generous smear of butter.

What Is The Difference Between Naan and Kulcha?

Both naan and kulcha are leavened Indian flatbread. The main difference between them is that

naan is leavened with yeast
kulcha is leavened with baking powder and curd (yogurt)

Which Flour Can We Use For Aloo Kulcha?

Restaurant and dhaba style kulcha are made with plain flour or all purpose flour. But while making at home you can easily use wheat flour or a mix of both flours.

I have used plain flour here as I made it for guests and wanted to serve them typical dhaba style aloo kulcha 🙂

This recipe yields really good dhaba style kulcha that too on stove top using a normal tava.

You can even make this kulcha plain without aloo stuffing.

What Goes Best With Aloo Kulcha?

Traditionally aloo kulcha is served with chole or matar curry. Chole kulcha and matar kulcha are most loved popular combinations.

You can also serve kulcha with any paneer curry like paneer korma, veg curry, kadai paneer, paneer lababdar.

This stuffed aloo kulcha tastes best even with raita or plain curd or spiced curd. Toddlers and kids will love this kulcha with some curd.

Recipe Notes and Tips For Making Best Kulcha Recipe

First of all use very good quality fine flour for making kulcha.

Next use fresh and best quality baking powder. Do not use baking soda for this recipe.

Fresh homemade curd that is not very sour suits well for this recipe.

Knead the dough really well for at least 10 minutes to make perfect kulcha.

It is very important that leaven the dough really well in this recipe. let the dough leaven for at least 2 hours.

You need a tava with handle to make this recipe easily. We should flip the kulcha on direct flame and that is done easily using a tava with handle.

More Indian Flatbread Recipes

How To Make Aloo Kulcha Recipe Step by Step

Making Dough For Kulcha

1. Add flour, sugar, baking powder, baking soda and salt in a mixing bowl. Mix well, add oil and rub well.

2. Add curd and start kneading.

3. Now add warm water little by little and make a very soft and supple dough. The dough should be slightly sticky and very soft. Knead the dough for 12 minutes at least. Rest the dough for 3 hours.

Aloo Stuffing For Kulcha

1. To prepare the aloo stuffing for kulcha, boil, peel and mash the potatoes.

2. Take the mashed potatoes in a mixing bowl. Add all the other ingredients mentioned for stuffing and mix well.

Making Aloo Kucha:

1. Once the dough is leavened, knead again for 2 minutes gently. Divide the dough into 9-10 equal sized balls. Divide the stuffing too into 9-10 equal portions.

2. Roll a dough ball into 4-5″ circle. Place a potion of filling and bring the edges together Sprinkle some sesame seeds and chopped coriander leaves.

3. Place the sealed side down and roll into a oval shaped kulcha. Brush the top generously with water.

4. place the kulcha on a hot tawa, watered side down. Press well and cook for 40 seconds without adding ghee or oil.

5. Holding the handle of the tawa, flip the tawa so that the other side of the kulcha is cooked on direct flame. Cook till it turns golden and further slightly charred.

6. place the cooked aloo kulcha in a bowl and brush generously with melted butter. serve hot aloo kulcha with chole or paneer masala.