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    Home » Recipes » Parathas

    Aloo kulcha recipe, Indian flatbread

    Updated on June 5, 2021 by Raks Anand 21 Comments / Jump to Recipe

    Aloo kulcha is an Indian flat bread made with all purpose flour, stuffed with spiced potato mix.

    aloo kulcha with shahi paneer

    I have never had aloo kulcha at restaurants. But last week my friend Sangeeta sent me pictures to tempt me and sent me how she made it too. Decided to include it in my lunch menu 57, as you have seen last week.

    Thought I should post last week itself but couldn’t. Many of us love aloo paratha, potato in anything makes it delicious right? So obviously this was also very delicious, both Aj and Vj had it with lunch. My favorite still remains aloo paratha though.  

    aloo kulcha

    🥘 Ingredients

    Potato - Aloo in Hindi means potato. In this recipe, especially for stuffing, it's important to cook the potato perfectly without over cooking or undercooking.

    I love microwaving the potato for dry results without any moisture. But you can choose any method - boiling, pressure cooking. Just make sure not to overcook.

    Flour - Maida means All purpose flour / plain flour. This gives soft results. You can also mix 50 50 wheat flour and maida for more nutritional value.

    🍞 Kulcha vs Naan

    Usually kulcha doesn't have yeast. Just the leavening agents and made fairly thin. This is the main difference.

    💬 Storage

    You can prepare the dough and stuffing ahead, store in fridge. Oil the surface of dough and should be cling wrapped for retaining freshness. To use, leave it in counter top for 30 mins before using.

    Aloo stuffing can be cooled down and stored in airtight box. I am not used to freezing stuffs, so I do not have any recommendations.

    📖 Related posts

    • Butter kulcha
    • Naan without yeast
    • Kashmiri naan

    Recipe card

    aloo kulcha
    Print Pin
    5 from 1 vote

    Aloo kulcha recipe

    Aloo kulcha is an Indian flat bread made with all purpose flour, stuffed with spiced potato mix. Full video step by step detailed post.
    Course Main Course
    Cuisine Indian
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Resting time 3 hours hours
    Total Time 3 hours hours 30 minutes minutes
    Servings 5
    Cup measurements

    Ingredients

    • 1 cup Maida/ All purpose flour
    • ¼ cup Milk
    • 1 tablespoon Curd
    • ½ teaspoon Baking powder
    • ¼ teaspoon Cooking soda
    • 1 teaspoon Sugar
    • Salt
    • Butter- to smear

    For stuffing

    • 2 Potato Medium
    • 1 teaspoon Red chilli powder
    • 1 teaspoon Amchoor powder Dry mango powder
    • ¾ teaspoon Coriander seeds powder
    • ¼ teaspoon Garam masala
    • ½ teaspoon Ajwain
    • 3 tablespoon Chopped coriander
    • Salt
    Prevent your screen from going dark

    Instructions

    Prepare Dough

    • Take flour, baking powder, cooking soda, sugar, salt in a bowl, mix well with a whisk.
    • Make a dent and add milk, curd.
    • Mix together and sprinkle more water and make it to a non sticky dough. Dough should be soft, not too tight.
    • Keep aside for 3 hrs, knead again to make it smooth and make 5 equal sized balls.

    Potato stuffing

    • Pressure cook potato for 3 whistles. Once done, peel the skin and crumble it.
    • Add all the masala powders mentioned, salt, ajwain, coriander leaves and mix well.
    • Make equal sized balls same as maida dough.

    Make kulcha

    • Spread the rolled maida dough to a thick disk.
    • Place the potato stuffing inside. Gather the sides and cover the stuffing and pinch together to seal.
    • Dust well with flour and spread to thick kulchas.
    • Sprinkle some sesame seeds and chopped coriander leaves and put the rolled kulchas over it.
    • Gently roll again to make it stick to the kulcha.
    • Sprinkle few drops on the top surface of the kulcha and smear every where.
    • Heat tawa and place the kulcha with water applied side over it.  Cook covered for a minute.
    • Flip and cook for ½ a minute and if you want, you can cook in direct flame for few seconds.

    Video

    Notes

    • Keeping the dough for resting gives you soft dough and kulchas. So don’t skip it.
    • Do not over cook potatoes as it may retain water and become gooey. This will make the stuffing come out while rolling the kulcha.
    • In case if you run into problem and the stuffing becomes too sticky, add some bread crumbs to make it stiff.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    📸 Stepwise photos

    1. Mix flour, baking powder, cooking soda, sugar, salt well with a whisk. Make a dent and add milk, curd.

    dough

    2. Mix together and sprinkle more water and make it to a non sticky dough. Dough should be soft, not too tight. Keep aside for 3 hrs, knead again to make it smooth and make 5 equal sized balls.

    kulcha dough

    3. Meanwhile, you can prepare potato stuffing. Pressure cook potato for 3 whistles. Once done, peel the skin and crumble it. Add all the masala powders mentioned, salt, ajwain, coriander leaves and mix well.

    potato stuffing

    4. Make equal sized balls same as maida dough. Spread the rolled maida dough to a thick disk.

    divide, spread

    5. Place the potato stuffing inside. Gather the sides and cover the stuffing and pinch together to seal.

    stuff

    6. Dust well with flour and spread to thick kulchas. Sprinkle some sesame seeds and chopped coriander leaves and put the rolled kulchas over it. Gently roll again to make it stick to the kulcha.

    spread

    7. Sprinkle few drops on the top surface of the kulcha and smear every where. Heat tawa and place the kulcha with water applied side over it.  Cook covered for a minute.

    cover cook

    8. Flip and cook for ½ a minute and if you want, you can cook in direct flame for few seconds.

    flip

    Smear with butter on top if desired and serve with any rich side dish – you see shahi paneer in the picture and it was perfect match! Side dishes : Shahi paneer, butter paneer masala, corn capsicum masala, mutter paneer

    aloo-kulcha

    Other Paratha recipes

    • Sabudana thalipeeth
      Sabudana Thalipeeth Recipe
    • avocado paratha
      Avocado Paratha Recipe
    • tandoori-roti-recipe
      Tandoori roti recipe, tandoori style roti in tawa
    • buckwheat-paratha-recipe
      Buckwheat flour paratha, Kuttu ka paratha

    Reader Interactions

    Comments

    1. Unknown

      October 18, 2015 at 7:53 am

      Its vey yummy... i like it..

      Reply
    2. Unknown

      October 18, 2015 at 7:53 am

      Its vey yummy... i like it..

      Reply
    3. Unknown

      October 18, 2015 at 7:53 am

      Its vey yummy... i like it..

      Reply
    4. Krishnaveni Srinivasan

      October 18, 2015 at 7:54 am

      Its vey yummy... i like it..

      Reply
    5. Veena Theagarajan

      October 18, 2015 at 9:42 am

      Looks perfect. Quite filling and perfect for any party

      Reply
    6. Traditionally Modern Food

      October 18, 2015 at 2:08 pm

      Looks amazing.. I would love it have it for dinner

      Reply
    7. Durga Karthik.

      October 19, 2015 at 2:38 am

      Wonderful.

      Reply
    8. uma ponnudurai

      October 19, 2015 at 2:58 am

      Looks yum...was wondering whats the meaning of 'place the kulcha with water applied side over it'? sorry if its a ridiculous question

      Reply
    9. sankar saranya

      October 19, 2015 at 4:06 am

      Tempting, yummy dish for dinner.

      Reply
    10. Raks anand

      October 19, 2015 at 5:47 am

      water applied side should be put on the tawa. Hope its clear. Refer video if not clear. Let me know if you need further clarification 🙂

      Reply
    11. Unknown

      October 19, 2015 at 6:07 am

      Can I ferment the dough instead of adding cooking soda and baking powder. If so how long should I allow it to ferment

      Reply
    12. saravanan MP

      October 19, 2015 at 6:14 am

      Can I ferment the dough instead of adding cooking soda and baking powder. If so how long should I allow it to ferment

      Reply
    13. Raks anand

      October 21, 2015 at 8:23 am

      It will not puff and turn out spongy as it will be when we use cooking and baking powder

      Reply
    14. vyas venkatesh

      December 30, 2015 at 1:49 am

      Very tempting super soft khulchas

      Reply
    15. vyas venkatesh

      December 30, 2015 at 1:50 am

      Very tempting super soft kulchas

      Reply
    16. Unknown

      November 16, 2016 at 3:23 pm

      Hi Raks... if I want to make plain butter kulcha, should I just skip potatoes and add the rest?? Or is there any other method for it..?

      Reply
    17. Meena Srinivasan

      July 07, 2017 at 10:32 am

      super recipe Raks. Surely i will try this. How to make Onion Kulcha?

      Reply
    18. indumathi r

      August 11, 2018 at 1:26 am

      Maida quantity??

      Reply
    19. Raks Kitchen

      August 11, 2018 at 1:37 am

      I have posted plain kulcha recipe too 🙂 https://www.rakskitchen.net/2014/02/butter-kulcha-recipe-plain-kulcha-recipe.html

      Reply
    20. Raks Kitchen

      August 11, 2018 at 1:38 am

      I will try to post sometime 🙂

      Reply
    21. Raks Kitchen

      August 11, 2018 at 1:38 am

      Oh somehow it got deleted. Updated now. Thanks for asking 🙂

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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