Aloo Kulcha is a leavened Indian flatbread with a mushy and crispy texture, filled with spiced mashed potatoes. Aloo Kulcha recipe is from the Punjabi delicacies and very talked-about in Delhi in addition to some elements of North India. Historically, Aloo Kulcha is cooked in a tandoor or clay oven. However you’ll be able to simply cook dinner it on a skillet (tawa). Whereas cooking, it’s usually brushed with ghee or butter and eventually savored with strong Indian curries. Chole or spicy chickpea curry with Kulcha is the quintessential mixture within the Indian meals scene.
What’s Aloo Kulcha
In Hindi, the time period Aloo stands for potatoes and Kulcha is an leavened flatbread made out of all-purpose flour. Merely put collectively the phrases Aloo Kulcha imply a leavened mushy flatbread filled with a savory and spiced mashed potato filling.
Because the day I attempted the fab aloo kulcha served at a close-by Punjabi dhaba (roadside eatery), I’ve been a fan of it. One chew and I received so impressed that I wished to strive the Aloo Kulcha recipe at house.
This recipe is thus a results of that. The bottom kulcha and potato stuffing recipes on this have been tailored from my household recipe of Aloo Paratha.
Do notice that each Aloo Kulcha and Aloo Paratha are totally different recipes. Aloo Kulcha is made with leavened all-purpose flour dough and Aloo Paratha is made with unleavened entire wheat flour dough. So the style and texture is totally different and never the identical.
There are a lot of variations to the unique plain Kulcha recipe as nicely. Right here, you will discover some variations like:
Usually, the restaurant and dhabas have an Aloo Kulcha recipe which has refined or all-purpose flour (maida). However I’ve added each entire wheat flour (atta) and all-purpose flour in equal portions.
In case you plan to make use of solely entire wheat flour, then you definitely’ll find yourself having a texture and style just like that of an aloo paratha. The spice within the potato stuffing will be adjusted in line with your style. You possibly can add some inexperienced chilies for a spicier model of this Aloo Kulcha recipe.
Step-by-Step Information
Learn how to make Aloo Kulcha
Make Dough
1. In a mixing bowl take the next listed components:
- 1 cup entire wheat flour
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon sugar
- ¾ to 1 teaspoon salt or as required
2. Add 2 tablespoons contemporary yogurt (curd) and three teaspoons of oil. Use any impartial and flavorless oil.
3. Flippantly combine every thing with a spoon or along with your fingers.
4. Add water. I added ⅔ cup water in elements, you’ll be able to add from ½ to ⅔ cup water.
Needless to say the amount of water it’s essential add will depend upon the standard and texture of the flours. So, add as wanted to make a mushy and pliable dough.
5. Combine after which start to knead.
6. Knead to a clean, pliable and mushy dough.
7. Cowl the dough and preserve apart for two hours ( I stored for 1 hour and 48 minutes).
Make Potato Stuffing
8. In the meantime, steam or boil 4 to five potatoes (about 300 to 350 grams) until they’re cooked by way of utterly.
You possibly can boil the potatoes including water as wanted in a pan on the stove-top, on the spot pot or a stove-top stress cooker. You may as well peel and cube the potatoes and steam them in a steamer pan.
9. Peel and mash the potatoes with a potato masher.
10. Add the next spices and herbs:
- 1 teaspoon chopped inexperienced chilies
- ½ teaspoon purple chili powder
- ½ teaspoon dried mango powder (amchur powder)
- ¼ to ½ teaspoon garam masala powder
- 2 tablespoons chopped coriander leaves (cilantro)
11. Combine the spices and herbs within the mashed potatoes very nicely. Test the style and add extra of the salt, inexperienced chilies and dried mango powder if required.
12. After resting the dough for 2 hours, frivolously knead the dough once more.
Assemble and Stuff Aloo Kulcha
13. Make medium sized balls from the dough.
14. Sprinkle some entire wheat flour on the rolling board and on the dough ball.
15. With a rolling pin, roll it right into a disc or circle of 5 to six inches diameter.
16. Place some potato stuffing within the middle, preserve 1 to 1.5 inches area all around the circumference.
17. Deliver the sides collectively and pinch them to affix on the middle.
18. Press the joined edges and sprinkle some sesame seeds on it. Press the sesame seeds along with your fingers or very frivolously with the rolling pin in order that they keep on with the dough.
Including sesame seeds is non-obligatory. I made the aloo kulcha, each with and with out sesame seeds.
19. Sprinkle some flour.
20. Flip over and sprinkle some sesame seeds right here too. Sprinkle a little bit of flour once more. That is an non-obligatory step.
21. Gently roll out to a big disc of about 7 to eight inches in diameter dusting with flour as wanted.
Cook dinner Aloo Kulcha on Tawa
22. On a scorching tawa or skillet, gently place the stuffed kulcha. Preserve the warmth to medium-high or excessive.
23. Flip the aloo kulcha with a spatula when one facet is partially cooked. You will note faint golden spots on this frivolously cooked facet.
24. Unfold some ghee (clarified butter) or oil on this facet. The quantity of ghee or oil to be added, relies upon upon you. You possibly can both add much less or extra or skip it as nicely.
25. Flip once more.
26. Now unfold some ghee or oil on this facet too.
27. Flip once more and you will notice each the edges with brown or golden spots.
28. Press the sides with a spatula to make sure that they’re cooked.
29. Flip a few times to make sure even roasting and cooking.
30. Here’s a cooked Aloo Kulcha with out sesame seeds.
31. Place the aloo kulcha in a roti basket.
32. Add ½ to 1 teaspoon of butter and unfold it with a butter knife or spoon. Put together all of the kulcha and stack them up this manner. I assemble, roll the kulcha and roast them concurrently.
33. After making every kulcha, wipe the tawa with a cotton kitchen towel to do away with the browned or burnt flour particles.
34. You may as well serve Aloo Kulcha straightaway from the skillet or pan to the plate. Serve these scorching or heat with butter, curd, mango pickle, inexperienced peas curry or chana masala.
Learn how to serve Aloo Kulcha
For serving, I selected to pair my Aloo Kulcha with contemporary do-it-yourself yogurt (curd). Different accompaniments that actually go nicely with this kulcha are clearly Peshawari Chole, Dal Makhani, Dal Bukhara or simply mango pickle.
However don’t be stunned when you discover your family members having this Aloo Kulcha all by itself. It’s so tasty that you just don’t actually need something with it! This mushy Aloo Kulcha can be good to your child’s tiffin field. You’ll know this when they may return with empty packing containers!
Skilled Suggestions
- Whereas making the dough, the quantity of water to be added will depend on the standard of the flours. So, add accordingly. You could make a clean, mushy and pliable dough.
- To arrange the potatoes for stuffing, you’ll be able to cook dinner the potatoes in a steamer or stress cooker or on the spot pot. To mash the peeled potatoes, you should use a fork too. Be certain that to mash the potatoes rather well.
- You possibly can decide to substitute baking soda within the recipe by swapping it with ¼ to ½ teaspoon baking powder.
- Within the potato stuffing, substitutes for dried mango powder (amchur powder) are dried pomegranate seeds powder (anardana powder), lime juice or chaat masala. You possibly can add about ½ to 1 teaspoon of dried pomegranate seeds powder or ½ teaspoon chaat masala powder. Lime juice will be added as per your style. There ought to be only a faint bitter style or tang within the stuffing.
- Be certain that to wipe the tawa with a cotton kitchen towel after making every kulcha. This helps eliminating burnt flour particles.
- It is a vegetarian recipe. However you’ll be able to even make it vegan by skipping the yogurt or utilizing a plant-based yogurts like almond or cashew yogurt, and roasting the kulcha in oil as an alternative of ghee.
FAQs
Sure, these will be ready and refrigerated to retailer in a single day. Be certain that to retailer in an hermetic metal field. Unfold some oil on prime of the dough.
Sure, you should use fruit salt (Eno) as an alternative of baking soda and entire wheat flour (atta) instead of all-purpose flour (maida).
Baking soda is used on this recipe as a result of it helps in leavening.
Guarantee that the potatoes are mashed nicely and you aren’t overstuffing the kulcha. Whereas rolling, be sure to roll into thick to medium-thick discs. If these are skinny, then the stuffing tends to return out.
Paratha is an unleavened flatbread and kulcha is a leavened flatbread. Historically, kulcha are made in a tandoor or clay oven and baked plain kulcha with none stuffing will be saved for a lot of days.
Extra Indian Bread Recipes to Strive!
Aloo Kulcha
Aloo Kulcha is a crisp and mushy leavened flatbread filled with a spiced mashed potato filling. The dish is from the North Indian delicacies and could be very well-liked in Delhi in addition to Punjab.
Prep Time 40 minutes
Cook dinner Time 30 minutes
Dough Resting Time 2 hrs
Complete Time 3 hrs 10 minutes
Forestall your display screen from going darkish whereas making the recipe
Making dough
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In a mixing bowl take entire wheat flour, all-purpose flour, baking soda, 1 teaspoon sugar and ¾ to 1 teaspoon salt or as required.
-
Add curd (yogurt) and oil.
-
Flippantly combine every thing with a spoon or along with your fingers.
-
Add water. I added ⅔ cup of water in elements. The quantity of water to be added will depend on the standard of the flours. So, add accordingly.
-
Combine after which start to knead.
-
Knead to a clean, pliable and mushy dough. Cowl the dough and preserve apart for two hours.
Making potato stuffing
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In the meantime, steam or boil the potatoes till they’re cooked by way of utterly. You possibly can cook dinner the potatoes in a steamer or stress cooker or within the on the spot pot.
-
Peel and mash the potatoes with a potato masher. You may as well use a fork to mash the potatoes or grate them first and mash later.
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Add the chopped inexperienced chilies, purple chili powder, dried mango powder, garam masala powder and coriander leaves.
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Combine the spices and herbs within the mashed potatoes very nicely. Test the style and add extra of the salt, inexperienced chilies and dried mango powder if required.
Assembling and rolling aloo kulcha
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After two hours frivolously knead the dough once more.
-
Make medium sized balls from the kulcha dough.
-
Sprinkle some entire wheat flour on the rolling board and on the dough ball.
-
With a rolling pin, roll it right into a disc or circle of 5 to six inches diameter.
-
Place some potato stuffing within the middle, preserve 1 inch area all around the circumference.
-
Deliver the sides collectively and pinch to affix them on the middle.
-
Press the joined edges and sprinkle some sesame seeds on prime. Press the sesame seeds along with your fingers or very frivolously with the rolling pin in order that they keep on with the dough.
-
Sprinkle some flour. Including sesame seeds is non-obligatory. You possibly can skip them.
-
Gently roll to a big disc of about 7 to eight inches in diameter.
Cooking aloo kulcha
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On a scorching tawa or skillet, gently place the stuffed kulcha. Preserve warmth to medium-high or excessive.
-
Flip over when one facet is partially cooked. You’ll mild golden spots on this facet. Additionally, unfold some ghee or oil on this facet.
-
The quantity of ghee or oil to be added, will depend on you. You possibly can both add much less or extra or skip it too.
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Flip once more and now unfold some ghee or oil on the second facet. The second facet can be barely extra cooked than the primary facet.
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Press the kulcha edges with a spatula to make sure that they’re cooked nicely with crispy golden spots on each the edges.
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Flip a few times to make sure even roasting and cooking.
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Place the kulcha in a roti basket.
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Add ½ to 1 teaspoon of softened butter and unfold it with a butter knife or spoon. Put together all of the aloo kulchas with the above technique and stack them up within the roti basket.
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After making every aloo kulcha, wipe the tawa with a cotton kitchen towel to do away with the browned or burnt flour particles.
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You may as well serve kulcha straightaway from the skillet to the plate. Serve these scorching or heat with butter, curd, mango pickle, grean peas curry or chana masala.
Substitutions:
- Baking soda – Use ¼ to ½ teaspoon baking powder as an alternative.
- Dry mango powder: Swap with dry pomegranate seeds powder (anardana powder), lime juice or chaat masala. You possibly can add about ½ to 1 teaspoon of dried pomegranate seeds powder. Lime juice will be added as per your style. There ought to be only a mild bitter style or tang within the potato stuffing.
Diet Info
Aloo Kulcha
Quantity Per Serving
Energy 311
Energy from Fats 153
% Day by day Worth*
Fats 17g26%
Saturated Fats 2g13%
Polyunsaturated Fats 1g
Monounsaturated Fats 13g
Ldl cholesterol 1mg0%
Sodium 266mg12%
Potassium 376mg11%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin A 52IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 14mg17%
Vitamin D 1µg7%
Vitamin E 7mg47%
Vitamin Ok 3µg3%
Calcium 33mg3%
Vitamin B9 (Folate) 48µg12%
Iron 2mg11%
Magnesium 44mg11%
Phosphorus 121mg12%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie weight loss plan.
This aloo kulcha put up from the weblog archives first printed in January 2015 has been republished and up to date on 15 February 2022.
