Last updated on October 25th, 2020
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 veg jalfrezi, 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?
Also known as Amritsari kulcha, it 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 Amritsari should be cooked on clay ovens (tandoor). But while making at home you can easily make amritsari 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 breads. The main difference between them is that
- naan is leavened with yeast.
- kulcha is leavened with baking powder and curd (yogurt)
While kulcha is mostly stuffed with either potato, paneer or onions, naan is mostly plain with toppings like sesame seeds, nigella seeds etc. Having said that plain kulcha is something very popular too and it is very similar to naan.
Which Flour Is Best For This Recipe?
To make restaurant style kulcha always use plain 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 Amritsari:)
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.
If you want to use whole wheat flour in this recipe, please add around 1/4 cup more water than mentioned in the recipe.
Your kulchas will be a bit dense if you use wheat flour.
What Goes Best With Amritsari Kulcha?
You can serve this bread with chickpea or chole curry. You can also serve it with peas or matar curry. Chole kulcha and matar kulcha are most loved popular combinations.
This stuffed 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
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.
Use fresh yogurt and vegans can easily use cashew yogurt in 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 or skillet with handle to make this recipe easily.
More Indian Flatbread Recipes
Step By Step Method
Making Dough For Kulcha
1. Add flour, sugar, baking powder and salt in a large mixing bowl. Mix well, add oil and rub well.
2. Add yogurt and start kneading well.
3. Now add the warm water little by little and make a very supple and soft dough. The dough should be slightly sticky and we need very soft dough. Knead the dough for 12 minutes at the least. Rest it for 3 hours.
Aloo Stuffing For Kulcha
1. To prepare the aloo stuffing for kulcha, boil, peel and mash the potatoes well.
2. Take the boiled potatoes in a mixing bowl. Add finely chopped green chilies, garam masala powder, red chili powder, crushed coriander seeds, roasted cumin powder, salt. Mix well.
Making Aloo Kucha:
After three hours, take the dough and knead it again slightly. Divide the dough into 9-10 equal sized balls. Divide the stuffing too into 9-10 equal portions.
Roll a dough ball into 4-5″ circle using a rolling pin.
Place a portion of filling and bring the edges together. Sprinkle some sesame seeds or nigella seeds and chopped coriander leaves.
Place the sealed side down and roll into a oval shaped kulcha using a rolling Pin. Brush the top side generously with water.
Place the kulcha on a hot tawa over stovetop, watered side down. Press well and cook for 40 seconds without adding ghee or oil.
Now hold the handle of the tava and flip it upside down. The kulcha will be directly over the flame. Cook till it turns golden brown and further slightly charred.
Place the cooked aloo kulcha in a bowl and brush generously with melted butter or ghee. Serve hot amritsari kulcha with chole or paneer masala.
More Potato Recipes
Aloo kulcha recipe | Amritsari kulcha recipe, how to make kulcha on tawa.
Making dough for kulcha
- 2 cups maida / all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/4 cup curd/ yogurt Cashew curd for vegan option
- 3 teaspoon oil
- 3/4 cup water add 1/4 cup if only needed.
- salt to taste
- Butter for serving use vegan butter for vegan kulcha
To make aloo stuffing
- 2 potatoes large, boiled and peeled
- 2 green chilies finely chopped
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon crushed coriander seeds
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon amchur dry mango powder
- Salt to taste
Making dough for Kulcha
- Add flour, sugar, baking powder, baking soda and salt in a mixing bowl. Mix well, add oil and rub well
- Add curd and start kneading.
- 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
- To prepare the aloo stuffing for kulcha, boil, peel and mash the potatoes.
- Take the mashed potatoes in a mixing bowl. Add all the other ingredients mentioned for stuffing and mix well.
Making Aloo Kucha:
- 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.
- 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.
- Place the sealed side down and roll into a oval shaped kulcha. Brush the top generously with water.
- place the kulcha on a hot tawa, watered side down. Press well and cook for 40 seconds without adding ghee or oil.
- 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.
- place the cooked aloo kulcha in a bowl and brush generously with melted butter or oil. serve hot aloo kulcha with chole or paneer masala.
2. Do not skip curd.
3. You can leave out the stuffing and make plain kulcha too.