Aloo Kulcha Recipe (Spiced Potato Stuffed Indian Flat Bread)
A vegetarian North Indian Recipes recipe with all purpose flour (maida), hung curd (greek yogurt), baking soda. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
33 steps- 1
To begin making the Aloo Kulcha Recipe first prepare the dough
- 2
To do this, sieve the all purpose flour, baking soda, baking powder, salt and sugar together to combine them
all purpose flour (maida)(3 cups)baking soda(1/3 teaspoon)baking powder(1/2 teaspoon)sugar(1 teaspoon)salt - to tastesalt(1/2 teaspoon)chaat masala powder(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/4 teaspoon) - 3
Add the curd and oil to it
hung curd (greek yogurt)(3 tablespoon) - 4
Combine it with your fingers
- 5
Next add the lukewarm water a little bit at a time while kneading the flour together
all purpose flour (maida)(3 cups)lukewarm water - as needed - 6
Punch, press and pull the dough together kneading it continuously till it forms a firm, but soft dough
- 7
Knead well for a minimum of 5 to 7 minutes so that the dough is smooth
- 8
Apply a little bit of oil all over the dough and cover it with a wet towel
- 9
Set it aside in a warm place for 3 to 4 hours to rise a little bit
- 10
You can do this in a just-warmed oven, if you live in a cold place
- 11
In the meantime, prepare the stuffing for the kulcha
- 12
Mash the boiled and peeled potatoes, in a mixing bowl
potatoes (aloo) - boiled and peeled(4) - 13
Add salt, green chillies, coriander powder, cumin powder, grated ginger, chat masala, red chilli powder, garam masala, coriander leaves and mix well with your fingers till it is a evenly combined potato mixture
baking powder(1/2 teaspoon)salt - to tastesalt(1/2 teaspoon)green chillies - chopped fine(2)inch ginger - grated(1)chaat masala powder(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/4 teaspoon)coriander (dhania) leaves - finely chopped(1/4 cup) - 14
Now, to prepare the Aloo Kulchas, turn out the dough onto a work surface dusted with a little flour
all purpose flour (maida)(3 cups) - 15
Knead it for 3-4 minutes, then roll out the dough into a long cylinder and cut it into 8 individual portions
- 16
Rolle acc of the portions into a ball
- 17
Taking one ball at a time, flatten it out with your fingers to form a small disc about 3 inches in diameter
inch ginger - grated(1) - 18
Take a spoonful of the spicy potato filling, place it in the centre of the disc
- 19
Bring the edges of the dic together into the centre and seal the filling inside to make a stuffed dough ball
- 20
Flatten it down slightly with your palm, and using a little flour for dusting, roll it out gently with a rolling pin to make a thin round about 5 inches in diameter
all purpose flour (maida)(3 cups)inch ginger - grated(1) - 21
The kulcha will be slightly thicker than a usual chapati due to the stuffing
- 22
Take care not to let the stuffing ooze out of the kulcha
- 23
Next, wet your palms with a little water and pat one side of the kulcha with it
lukewarm water - as needed - 24
Sprinkle a pinch of ajwain seeds and chopped coriander leaves over it and press down so they stick to the kulcha
green chillies - chopped fine(2)inch ginger - grated(1)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - finely chopped(1/4 cup)ajwain (carom seeds)(1 teaspoon) - 25
Warm a skillet or tava on a medium heat
- 26
When it is hot enough, place the kulcha on it, wet side down
- 27
Now, wet your palms again and pat the other side as the kulcha cooks on a medium heat
- 28
Sprinkle the reverse side with ajwain and chopped coriander as well
green chillies - chopped fine(2)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - finely chopped(1/4 cup)ajwain (carom seeds)(1 teaspoon) - 29
When little bubbles begin to form on the surface, flip the kulcha over to cook the other side
- 30
Repeat until both sides are browned evenly
- 31
When ou take the kulcha off the tava, liberally apply butter or ghee over it and stack them for serving
ghee - (adjust)(1/2 cup) - 32
Repeat the procedure for the rest of the rounds made and all the kulcha are cooked
- 33
Serve hot along with Chole Pindi and a simple Mooli Raita or Salad for a quick wholesome lunch or dinner
Rate this recipe
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Aloo Kulcha Recipe (Spiced Potato Stuffed Indian Flat Bread)
A vegetarian North Indian Recipes recipe with all purpose flour (maida), hung curd (greek yogurt), baking soda. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
33 steps- 1
To begin making the Aloo Kulcha Recipe first prepare the dough
- 2
To do this, sieve the all purpose flour, baking soda, baking powder, salt and sugar together to combine them
all purpose flour (maida)(3 cups)baking soda(1/3 teaspoon)baking powder(1/2 teaspoon)sugar(1 teaspoon)salt - to tastesalt(1/2 teaspoon)chaat masala powder(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/4 teaspoon) - 3
Add the curd and oil to it
hung curd (greek yogurt)(3 tablespoon) - 4
Combine it with your fingers
- 5
Next add the lukewarm water a little bit at a time while kneading the flour together
all purpose flour (maida)(3 cups)lukewarm water - as needed - 6
Punch, press and pull the dough together kneading it continuously till it forms a firm, but soft dough
- 7
Knead well for a minimum of 5 to 7 minutes so that the dough is smooth
- 8
Apply a little bit of oil all over the dough and cover it with a wet towel
- 9
Set it aside in a warm place for 3 to 4 hours to rise a little bit
- 10
You can do this in a just-warmed oven, if you live in a cold place
- 11
In the meantime, prepare the stuffing for the kulcha
- 12
Mash the boiled and peeled potatoes, in a mixing bowl
potatoes (aloo) - boiled and peeled(4) - 13
Add salt, green chillies, coriander powder, cumin powder, grated ginger, chat masala, red chilli powder, garam masala, coriander leaves and mix well with your fingers till it is a evenly combined potato mixture
baking powder(1/2 teaspoon)salt - to tastesalt(1/2 teaspoon)green chillies - chopped fine(2)inch ginger - grated(1)chaat masala powder(1/2 teaspoon)red chilli powder(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/4 teaspoon)coriander (dhania) leaves - finely chopped(1/4 cup) - 14
Now, to prepare the Aloo Kulchas, turn out the dough onto a work surface dusted with a little flour
all purpose flour (maida)(3 cups) - 15
Knead it for 3-4 minutes, then roll out the dough into a long cylinder and cut it into 8 individual portions
- 16
Rolle acc of the portions into a ball
- 17
Taking one ball at a time, flatten it out with your fingers to form a small disc about 3 inches in diameter
inch ginger - grated(1) - 18
Take a spoonful of the spicy potato filling, place it in the centre of the disc
- 19
Bring the edges of the dic together into the centre and seal the filling inside to make a stuffed dough ball
- 20
Flatten it down slightly with your palm, and using a little flour for dusting, roll it out gently with a rolling pin to make a thin round about 5 inches in diameter
all purpose flour (maida)(3 cups)inch ginger - grated(1) - 21
The kulcha will be slightly thicker than a usual chapati due to the stuffing
- 22
Take care not to let the stuffing ooze out of the kulcha
- 23
Next, wet your palms with a little water and pat one side of the kulcha with it
lukewarm water - as needed - 24
Sprinkle a pinch of ajwain seeds and chopped coriander leaves over it and press down so they stick to the kulcha
green chillies - chopped fine(2)inch ginger - grated(1)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - finely chopped(1/4 cup)ajwain (carom seeds)(1 teaspoon) - 25
Warm a skillet or tava on a medium heat
- 26
When it is hot enough, place the kulcha on it, wet side down
- 27
Now, wet your palms again and pat the other side as the kulcha cooks on a medium heat
- 28
Sprinkle the reverse side with ajwain and chopped coriander as well
green chillies - chopped fine(2)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - finely chopped(1/4 cup)ajwain (carom seeds)(1 teaspoon) - 29
When little bubbles begin to form on the surface, flip the kulcha over to cook the other side
- 30
Repeat until both sides are browned evenly
- 31
When ou take the kulcha off the tava, liberally apply butter or ghee over it and stack them for serving
ghee - (adjust)(1/2 cup) - 32
Repeat the procedure for the rest of the rounds made and all the kulcha are cooked
- 33
Serve hot along with Chole Pindi and a simple Mooli Raita or Salad for a quick wholesome lunch or dinner
Rate this recipe
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