Amritsari Aloo Kulcha is one of the most popular versions of kulchas made from the tow of Amritsar, Punjabi. The old lanes and streets of Amritsar is famous for its breads and the different dishes sold there. One would obviously not miss out to enjoy this combination of Amritsari Kulche with Chhole!
I already have the Amritsari Aloo Kulcha on the blog and though this recipe I am going to share today is almost similar, I knew I had missed out an important factor even if the recipe I followed had those instructions. The layers that form from the layering done to the outer flour layer.
Ever since I realized it, I have been wanting to recreate the same recipe and felt this Mega BM would be the apt one to make it again. This time I read through several sources to see how the recipe and the result was applying all that in the recipe for today. The stuffing is almost the same except adding some more spices.
I had planned it for a dinner and wanted to make sure I serve a proper Amritsari Chole with the side condiments as well. We loved the kulcha that turned out exactly as how it is supposed to be, crispy on the outer side and soft and spongy on the inner side. Kneading doesn’t take much time, the layering and resting takes the maximum time.
My kids loved it so much and wanted me to repeat this soon. The chole and the chutneys on the side were so wonderful when paired with these buttery kulchas.
Whats the difference between a Naan and a Kulcha?
Well there is always this confusion on how a Naan differ from a Kulcha. I had read a lot about these and concluded people over years have been using these terms interchangeably and both are almost similar.
Naans are typically made with Yeast, while Kulcha uses Baking Soda and Baking powder for leavening agent. Some Kulchas use old kulcha dough for fermentation too. Naans are always made oval in shape, while a kulcha is round.
Both have different stuffings done and can also be cooked over tawa however, traditionally these are baked over Tandoori Oven.
I have a huge collection of Naans and Kulchas. Have cooked Kulchas in different ways. I have made Naan at home in three different ways. Finally all my research over the years have led me believe that whatever name these are called, the breads are an absolute delight to enjoy, be it at home or outside.
After so many years of relentless pursuit to know how each bread differ, I rest my case and conclude that everything tastes wonderful and yes the time we spend making these at home are the best when your family raves over it! By the time I complete this meal it was way beyond night still I was feeling so happy at achieving something so wonderful in my kitchen!
So read about the painstaking method of making Amritsari Aloo Kulcha for the Punjabi Kulcha Thali at home, I share yet another delightful stuffed bread on SYL.
Thalis & Platters
Week 1 – Platters for Elders
Week 2 – Thalis featuring Non Veg Regional Cuisines – Non Veg Thali
Chicken Donne Biryani – Non Veg Thali 1 for Day 1
Raju gari Kodi Pulao – Non Veg Thali 2 for Day 2
Mutton Biryani – Non Veg Thali 3 for Day 3
Mutton Dum Biryani – Non Veg Thali 4 for Day 4
Fish Curry – Non Veg Thali 5 for Day 5
Prawns Curry – Non Veg Thali 5 for Day 6
Week 3 – Thalis featuring Indian Flatbreads
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Step By Step Pictures for making Aloo Kulcha
Ingredients used for Making Aloo Kulcha
For the outer layer
All Purpose flour or maida is used for the outer layer that is leavened with baking soda and baking powder. This results in a soft chewy texture and the different layers done with ghee and flour in between the layers results in the outer layer being crispy.
For the Stuffing
As we are stuffing inside, we have to make sure the aloo is dry. Wet stuffing will result in the aloo coming out.
Once you stuff it, you can rest the balls for 5 mins for everything to settle down.
For Cooking the Kulcha over stovetop.
As all of us won’t have tandoor oven, we can stick the kulchas over hot tawa and tilt it over hot flame. Once the top browns, remove and apply butter over it.
While the stuffed kulchas tastes good on its own, or with just curds and pickle, serving it with Amritsari Chole, Pyaz Imli ki Chutney and Pudina Raita takes it to a new different level. End this meal with a sinful Gulab Phirni and you are in heaven!