Homemade Crispy Amritsari Aloo Kulcha With & Without Oven

Hello Foodies,
           This weekend I have prepared this extremely delectable, crispy on the outside and moist on the inside, flavourful and authentic Amritsari Aloo Kulcha to satiate our soul. This easy and straightforward Indian flatbread made with some basic ingredients. This appealing kulcha has potato stuffing wrapped in a crisp brown dough. 


If you have eaten at an Indian restaurant, you have probably seen the kulcha in their flatbread menu list. So this Amritsari Aloo Kulcha is one of the Indian flatbreads traditionally baked in a clay tandoor. Since we don't have a tandoor oven at home, so we have to settle for cooking kulcha on a cast iron skillet(I have used Futura tawa) on the stove top or bake in the oven. I cooked this Amritsari aloo kulcha both the ways and liked both as well. Although the kulcha cooked on the futuras tawa got more of the traditional charring. This stuffed kulcha is perfect for soaking up all the delicious Indian curries. I served my stuffed kulcha with mix veg korma made in Instant Pot. In the preparation of this Amritsari Aloo Kulcha, I have not used onion and garlic. If you like, you can add onion and garlic while preparing potato stuffing.

YouTube Video:

              If you have never prepared this Indian flatbread Kulcha at home, then this kulcha recipe would be a great flatbread to start with, simple and easy. Here are step by step instructions to prepare Amritsari Aloo Kulcha.

Serving options for Amritsari Aloo Kulcha:
        You don't need to team these famous Indian flatbread kulcha with anything, they are just yummy by itself or serve with some tangy, spicy mango pickle, it has every taste that you want. If you have to have something along with it, then I'd prefer to go with any Punjabi Curry. If you are Non-vegetarian then go for this butter chicken, it is the best option. Also goes well with sirke wale pyaz and coriander chutney. Or serve with chole, topped with raw red onion, and lemon juice. 

Tips to Make Dough and Stuffing:
  • The dough has to be sticky, soft and wet(not dry, if the dough is dry then at the end you will not get the crispy kulchas.
  • Keep the boiled and peeled potatoes in the refrigerator for 20-25 Minutes.
  • The stuffing has to be dry for smooth rolling and prepare stuffing only when you are ready to make kulchas.
  • Don't skip the proofing time.
Preparation Time: 15 Minutes; Cooking Time: 25 Minutes.
Proofing Time: 1 hour.
Each Serving of Amritsari Aloo Kulcha Contains 261 Cal

  • All Purpose flour(Maida) 2 cups 
  • Butter 2 Tbsp 
  • Sugar 2 Tsp 
  • Salt ½ Tsp
  • Baking powder 1 Tsp
  • Kasuri Methi 1 Tsp
  • Water as needed 

To Prepare Potato Stuffing:
  • Potato 3, boiled and mashed 
  • Green chili 1, finely chopped
  • Ginger ½ Tsp, grated 
  • Red chili powder ½ Tbsp
  • Black pepper powder ½ Tsp 
  • Turmeric Powder ½ Tsp
  • Coriander Powder 1 Tsp 
  • Cumin Powder 1 Tsp 
  • Amchur or Dry Mango Powder / Chaat Masala 1 Tsp 
  • Coriander leaves 2 Tbsp, chopped 
  • All Purpose flour 2 Tbsp 
  • Salt to taste 
To Roll and Garnish Kulcha :
  • Methi leaves/Coriander Leaves/Kasuri Methi 2 Tbsp
  • All Purpose flour to roll kulcha 
  • Butter 2 Tbsp 

To Prepare Dough:
  • In a bowl sieve all-purpose flour, baking powder, sugar, salt, and kasuri methi and mix all well.
  • Add water and knead to make a soft dough, or knead for 5-6 minutes.
  • Now, add butter and knead well again.
  • Cover with a damp cloth and keep aside for 1 hour.

To Prepare Aloo Stuffing for Kulcha:
  • In a bowl add boiled and mashed potatoes, red chili powder, amchur powder, turmeric, coriander-cumin powder, black pepper, salt, ginger-garlic paste, green chilies, coriander leaves, and all-purpose flour and mix well.

To Prepare Kulcha:
  • After 1 hour, place the dough and sprinkle some all purpose flour on the floor and start kneading the dough.
  • Using fingers spread the dough to ½ inch thickness.
  • Spread the butter on the rolled dough and sprinkle some flour on top.
  • Fold ⅓ of the dough inwards and spread butter and flour, and then fold the second part of the dough and again spread butter and sprinkle flour.
  • Press the folded dough with fingers and flatten it again. Again apply the butter and sprinkle some flour, and then fold the dough in half.
  • Once done divide the dough into equal portions and roll to make dough balls. 
  • Take one dough ball and roll to 3-4 inch circular disk and place aloo stuffing in the center.
  • Take the edge and start pleating, bringing to the center.
  • Sprinkle some flour on the floor and gently roll the dough into 6-7 inch circle using fingers or rolling pin.

To Cook Aloo Kulcha On the Tawa:
  • Spread some water over rolled dough or kulcha and heat the tava, and place the rolled kulcha on it, water side down.
  • Sprinkle some chopped fresh coriander, fresh methi or kasuri methi.  
  • Slowly flip the tawa upside down and cook kulcha directly on flame till they turn golden brown
  • Once done, spread some butter and serve Amritsari aloo kulcha hot.

To Cook Amritsari Aloo Kulcha In the Oven:
  • Preheat the oven at 450 F and line the pan with aluminum foil.
  • Place the rolled kulchas on the pan and give it milk wash.
  • Bake it in a preheated oven at 450 F for about 10 minutes or until the top is golden brown.
  • Remove from the oven and apply butter or ghee on top.
  • Amritsari Kulcha is ready to serve, serve them hot with mix veg, chole, dal makhani or with curd. Enjoy!!!

My Take:
  • Layering the dough with butter and all-purpose flour makes the kulcha very crispy, and easier to roll the kulcha, so do not skip this step.
  • You can use yeast instead of baking powder.
  • I have used futuras tawa you can use any of your choices, just do not use a non-stick tawa to make the kulcha.
  • You can use milk instead of water to knead the dough.
Dietary Comment :
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 261 calories, along with 41 g carbohydrates, 3 g dietary fiber, 8 g fats, and 5.16 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 
Good Time To Eat:
            It is good to eat Amritsari aloo kulcha for lunch, brunch, or dinner.
  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
Eat Healthy, Stay Healthy!!!

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