Punjabi Amritsari Kulcha Thali features the famous Amritsari Aloo Kulcha served with chole and chutneys on the side. The stuffed Aloo Kulcha are very popular for its flaky crispy outer layer with delicious aloo stuffing.
Though I have already made Amritsari Aloo Kulcha before, somehow I had missed layering the outer layer and have been wanting to repeat it sometime along with all the traditionally served dishes.
Finally I decided on making the kulchas along with some chole and chutneys. The famous kulchas are crispy on the outside and soft spongy inside. It is results because of adding baking soda and baking powder to the all purpose flour and let it rest for a while. The layering is done with either ghee or butter with flour, rested for a while before making the kulchas.
These Aloo Kulcha or Amritsari Aloo Kulcha is a traditional and very popular Punjabi stuffed flatbread recipe. We make this flatbread with all purpose flour stuffed with spicy mashed potato filling. Aloo Kulcha is a crispy and soft flatbread that has a buttery texture. Traditionally you bake the kulchas in a tandoori oven, however, we can also prepared it on stovetop or bake it.
I have a pet peeve on how a naan differ from kulcha and have read endlessly over it. However, I think I will finally leave the topic off as nobody is for sure on the exact difference. Its like we call chapati and roti.
I made our platter for dinner and everybody enjoyed how delicious the whole meal was. I remember the kulchas we had during our visit to Delhi, the soft spongy ones served with chhole and enjoyed these more!
In the Punjabi Amritsari Kulcha Thali for today, I have the famous Amritsari Aloo Kulcha to share!