Aloo kulcha is an Indian flat bread made with all purpose flour, stuffed with spiced potato mix. I have never had aloo kulcha at restaurants. But last week my friend sent me pictures to tempt me and sent me how she made it too. I decided to include it in my lunch menu 57, as you have seen last week. I 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.

Check out :
Butter kulcha
Naan without yeast
Kashmiri naan

Full video for aloo kulcha recipe :

Aloo kulcha recipe

Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 3 Hrs | Cook time: 20 mins | Serves: 5 | Author: Raks anand

Click here for cup measurements

Aloo kulcha full video recipe also with step by step pictures. Aloo kulcha is an Indian flat bread made with all purpose flour, stuffed with spiced potato mix.

Ingredients

Maida/ All purpose flour – 1 cup
Milk – 1/4 cup
Curd – 1 tbsp
Baking powder – 1/2 tsp
Cooking soda – 1/4 tsp
Sugar – 1 tsp
Salt – as needed
Butter- to smear (optional)

For stuffing

Potato – 2
Red chilli powder – 1 tsp
Amchoor powder – 1 tsp
Coriander seeds powder – 3/4 tsp
Garam masala – 1/4 tsp
Ajwain – 1/2 tsp
Chopped coriander – 3 tbsp
Salt – as needed

How to make aloo kulcha method:

Mix flour, baking powder, cooking soda, sugar, salt 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.

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.

Make equal sized balls same as maida dough.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 1/2 a minute and if you want, you can cook in direct flame for few seconds.

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.

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