Go Back
+ servings
Punjabi Amritsari Kulcha Thali
Print Pin
5 from 2 votes

Amritsari Aloo Kulcha | How to make Stuffed Aloo Kulcha

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!
Course Breakfast, Brunch, Dinner
Cuisine Punjab
Keyword Dinner Ideas, Kulcha Recipes, Paratha Recipes
By Cook Method Stovetop
Occasion Weekend Special
By Diet Kid Friendly, Vegetarian
Dish Type Indian Flatbread, Street Food
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 40 minutes
Total Time 1 hour 20 minutes
Servings 6 numbers
Author Srivalli

Ingredients

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

Instructions

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.

Notes

Things to take care while making the stuffing
The aloo stuffing has to be dry or else it will come out.
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.
Tried this recipe?Mention @cooking4all or tag #cooking4all!