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Aloo kulcha is an Indian flat bread made with all purpose flour, stuffed with spiced potato mix.
I have never had aloo kulcha at restaurants. But last week my friend Sangeeta sent me pictures to tempt me and sent me how she made it too. Decided to include it in my lunch menu 57, as you have seen last week.
Thought I should post last week itself but couldn’t. Many of us love aloo paratha, potato in anything makes it delicious right? So obviously this was also very delicious, both Aj and Vj had it with lunch. My favorite still remains aloo paratha though.
🥘 Ingredients
Potato - Aloo in Hindi means potato. In this recipe, especially for stuffing, it's important to cook the potato perfectly without over cooking or undercooking.
I love microwaving the potato for dry results without any moisture. But you can choose any method - boiling, pressure cooking. Just make sure not to overcook.
Flour - Maida means All purpose flour / plain flour. This gives soft results. You can also mix 50 50 wheat flour and maida for more nutritional value.
🍞 Kulcha vs Naan
Usually kulcha doesn't have yeast. Just the leavening agents and made fairly thin. This is the main difference.
💬 Storage
You can prepare the dough and stuffing ahead, store in fridge. Oil the surface of dough and should be cling wrapped for retaining freshness. To use, leave it in counter top for 30 mins before using.
Aloo stuffing can be cooled down and stored in airtight box. I am not used to freezing stuffs, so I do not have any recommendations.
📖 Related posts
- Butter kulcha
- Naan without yeast
- Kashmiri naan
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Aloo kulcha recipe
Aloo kulcha is an Indian flat bread made with all purpose flour, stuffed with spiced potato mix. Full video step by step detailed post.
Course Main Course
Cuisine Indian
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Resting time 3 hours hours
Total Time 3 hours hours 30 minutes minutes
Author Raks Anand
Servings 5
Cup measurements
Ingredients
- 1 cup Maida/ All purpose flour
- ¼ cup Milk
- 1 tablespoon Curd
- ½ teaspoon Baking powder
- ¼ teaspoon Cooking soda
- 1 teaspoon Sugar
- Salt
- Butter- to smear
For stuffing
- 2 Potato Medium
- 1 teaspoon Red chilli powder
- 1 teaspoon Amchoor powder Dry mango powder
- ¾ teaspoon Coriander seeds powder
- ¼ teaspoon Garam masala
- ½ teaspoon Ajwain
- 3 tablespoon Chopped coriander
- Salt
Instructions
Prepare Dough
Take flour, baking powder, cooking soda, sugar, salt in a bowl, mix well with a whisk.
Make a dent and add milk, curd.
Mix together and sprinkle more water and make it to a non sticky dough. Dough should be soft, not too tight.
Keep aside for 3 hrs, knead again to make it smooth and make 5 equal sized balls.
Potato stuffing
Pressure cook potato for 3 whistles. Once done, peel the skin and crumble it.
Add all the masala powders mentioned, salt, ajwain, coriander leaves and mix well.
Make equal sized balls same as maida dough.
Make kulcha
Spread the rolled maida dough to a thick disk.
Place the potato stuffing inside. Gather the sides and cover the stuffing and pinch together to seal.
Dust well with flour and spread to thick kulchas.
Sprinkle some sesame seeds and chopped coriander leaves and put the rolled kulchas over it.
Gently roll again to make it stick to the kulcha.
Sprinkle few drops on the top surface of the kulcha and smear every where.
Heat tawa and place the kulcha with water applied side over it. Cook covered for a minute.
Flip and cook for ½ a minute and if you want, you can cook in direct flame for few seconds.
Video
Notes
- Keeping the dough for resting gives you soft dough and kulchas. So don’t skip it.
- Do not over cook potatoes as it may retain water and become gooey. This will make the stuffing come out while rolling the kulcha.
- In case if you run into problem and the stuffing becomes too sticky, add some bread crumbs to make it stiff.
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📸 Stepwise photos
1. Mix flour, baking powder, cooking soda, sugar, salt well with a whisk. Make a dent and add milk, curd.
2. Mix together and sprinkle more water and make it to a non sticky dough. Dough should be soft, not too tight. Keep aside for 3 hrs, knead again to make it smooth and make 5 equal sized balls.
3. Meanwhile, you can prepare potato stuffing. Pressure cook potato for 3 whistles. Once done, peel the skin and crumble it. Add all the masala powders mentioned, salt, ajwain, coriander leaves and mix well.
4. Make equal sized balls same as maida dough. Spread the rolled maida dough to a thick disk.
5. Place the potato stuffing inside. Gather the sides and cover the stuffing and pinch together to seal.
6. Dust well with flour and spread to thick kulchas. Sprinkle some sesame seeds and chopped coriander leaves and put the rolled kulchas over it. Gently roll again to make it stick to the kulcha.
7. Sprinkle few drops on the top surface of the kulcha and smear every where. Heat tawa and place the kulcha with water applied side over it. Cook covered for a minute.
8. Flip and cook for ½ a minute and if you want, you can cook in direct flame for few seconds.
Smear with butter on top if desired and serve with any rich side dish – you see shahi paneer in the picture and it was perfect match! Side dishes : Shahi paneer, butter paneer masala, corn capsicum masala, mutter paneer
