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!
Amritsari Aloo Kulcha | How to make Stuffed Aloo Kulcha
For the Kulcha dough:
- 2 cups All purpose flour / Maida
- Salt to taste
- A Pinch Sugar
- 1/2 tsp Baking Soda
- 1/4 cup Curds / Yogurt
- 1 tbsp Ghee
- 2 to 3 tbsp Ghee for rubbing
- 1/3 cup Water warm for kneading the dough
For the potato stuffing:
- 2 cups Potatoes
- 1 tsp Coriander Seeds
- 2 nos Green Chilies finely chopped
- 1 tsp Ginger grated
- 1 tsp Carom Seeds / Ajwain
- Handful Coriander Leaves finely chopped
- 1/2 tsp Black Salt / Kala Namak
- Salt to taste
- 1.5 tsp Red Chili powder
- 3/4 tsp Cumin Powder roasted
- 1 tsp Amchur Powder / Dry Mango Powder
- 1 tsp Anardana Powder / Dry Pomegranate seed powder
- 1/2 cup Onion finely chopped
- 1 tsp Kasuri Methi crushed
For making the kulcha:
- Water as required for applying on kulcha
- All purpose flour as required for kneading, dusting and rolling
- Ghee for cooking you can use butter as well
How to make kulcha dough
- In a wide bowl, take the maida, baking soda, sugar, salt, and yogurt and mix well.
- Slowly add warm water and knead to a soft and stiff dough.
- Once you get the dough, add the ghee/butter and knead for another 5 to 7 mins.
- Cover the dough with a damp cloth and set aside for 30 minutes.
- Once the dough is rested for 30 minutes, transfer the dough to a rolling sheet.
- You can use a large plate if you don't have the sheet or use the counter top.
- Knead the dough again for few minutes, then flatted the dough into a rectangle of about 1/2 inch thickness.
- Spread 1 to 2 tbsp of ghee on top and sprinkle with some dry flour. Make sure you apply the ghee all over the top.
- Starting from your left side, fold 1/3rd of the dough inwards lengthwise to the center.
- Apply ghee and flour and spread evenly.
- From the right side, fold other 1/3rd part and place on the already folded part.
- Again apply ghee and flour and spread all over.
- You will have a long rectangle sheet. Again repeat the ghee and flour.
- Now press the folded dough with your fingers and flatten it again.
- From the bottom, fold to half. Press down and apply ghee and flour.
- From the top bring it forward and cover the already folded part.
- You will have a square sheet on hand.
- Apply ghee and flour and press down.
- Once you are done, gather from the below and top and form a log.
- Tightly roll down as a log now.
- Pinch on the sides to make sure it is closed on both the sides.
- Using a sharp knife, divide the dough into 6 to 8 smaller portions.
- Keep it covered while you get the stuffing ready.
How to make potato stuffing
- Wash and slash the potatoes.
- Peel and mash the boiled potatoes in a bowl and add the other ingredients to it and mix well.
- Stuffing is ready. Divide into equal balls. Keep it aside.
Rolling out the aloo kulcha
- Dust the working sheet with some dry flour.
- Take one dough ball and flatten on the sides.
- Place the stuffing in the center and gather the sides to completely enclose the filling.
- Slightly flatten and dust the balls.
- Press down some finely chopped coriander leaves and kalonji.
- Using a rolling pin, roll it gently into a 7 to 8 inch disc.
- Make sure you dust the pin well and press it gently.
- Make similar discs with the rest of the dough.
How to cook aloo kulcha on stove
- When you want to make the kulchas on the stove top, you can wet your hands and grease over one side of the kulcha.
- Place the water applied part of the kulch over the hot tawa and let it stick well.
- Cook the kulcha over hot flame, when you see the bubbles over the top, turn it over high flame and let it brown well.
- Remove the kulcha from pan and brush with melted butter or ghee.
- Remove and slightly crush the cooked hot khulas for the layers to open up.
- Amritsari Aloo kulcha is ready.
- Serve it hot stuffed Aloo Kulcha with Amritsari Chole.
How to bake aloo kulcha
- Preheat your oven to 200°C
- Line a couple of baking trays with the parchment paper.
- Arrange rolled kulchas on the prepared trays.
- Bake them in a preheated oven for about 8-10 minutes or until kulchas are golden brown in color.
- Remove them from the oven and apply ghee/butter on top. Serve hot.
The layering is needed to make these kulchas flaky, so be liberal with ghee
Pat the kulchas with your palms for the layers to separate.