aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha


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Aloo Kulcha, Amritsari Potato Kulcha

aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with 42 amazing images.

aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha is a famous North Indian delicacy loved by one and all. Learn how to make Amritsari kulcha.

To make aloo kulcha, combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water. Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes. Add the oil and knead very well. Keep aside. Divide the stuffing into 6 equal portions. Keep aside. Divide the dough into 6 equal portions. Press a portion of the dough flat on a rolling board and roll into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre and press it lightly. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle with a little plain flour for rolling. Sprinkle ½ tsp of black sesame seeds and 1 tsp of coriander evenly over it and roll again into 200 mm. (8”) diameter circle using a little plain flour for rolling. Repeat steps 3 to 7 to roll 5 more kulchas. Heat a non-stick tava (griddle) and place a kulcha over it with the black sesame seed-coriander side facing downwards. Cook it on one side till it puffs slightly and then turn over. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides. Repeat the steps 9 to 11 to cook 5 more kulchas. Brush each kulcha with a little butter and serve immediately.

Dhaba aloo kulcha is a delicious, flavour-packed Indian bread, which is stuffed with a tasty, mildly-tangy potato mixture. A sprinkling of black sesame seeds and chopped coriander on the rolled dough boosts the aroma and flavour of the kulcha manifold.

The stuffing with generous use of green chillies, coriander and dried mango powder has the perfect balance of spice and tang in one dish. When cooked on the tava, these ingredients get toasted and give out an awesome aroma. Make sure to brush the Amritsari kulcha with a little butter before serving, to make the taste even richer!

You can serve the stuffed kulcha with Paneer Pasanda or Punjabi Chole. And when served for breakfast, these kulchas are paired with a bowl of curd and pickle like Punjabi aam ka achar.

Tips for aloo kulcha. 1. The plain flour should be free of lumps. Sieve it if necessary. 2. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 3. Prefer to use the old potatoes for this recipe. The new variety of potatoes tend to be slightly sticky. That would make rolling difficult. 4. You can pressure cook the potatoes or to save time you can cook the potatoes in a microwave. 5. The dough has to be soft, so it is easy to roll. 6. Use plain flour for rolling as required, so the kulcha doesn’t stick to the rolling board. 7. After stuffing the dough, roll it gently so the stuffing does not spill out. 8. After completing the rolling, ensure that the sesame side faces down on the tava. 9. This kulcha is stuffed and slightly thick so it will take some extra time to cook. 10. It has to be served immediately, else it will turn chewy.

Enjoy aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with step by step photos.

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Aloo Kulcha, Amritsari Potato Kulcha recipe - How to make Aloo Kulcha, Amritsari Potato Kulcha

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 kulchas

Ingredients

To Be Mixed Into A Stuffing
2 1/4 cups boiled and mashed potatoes
1 tbsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
1 1/2 tsp dried mango powder (amchur)
salt to taste

For The Dough
2 cups plain flour (maida)
2 tsp instant dry yeast
1 tsp sugar
2 tbsp curds (dahi)
salt to taste
1 tsp oil

Other Ingredients For Aloo Kulcha
plain flour (maida) for rolling
3 tsp black sesame seeds (kala til)
6 tsp finely chopped coriander (dhania)
butter for brushing
Method

For the dough

    For the dough
  1. Combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
  2. Combine the plain flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water.
  3. Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes.
  4. Add the oil and knead very well. Keep aside.

How to proceed

    How to proceed
  1. Divide the stuffing into 6 equal portions. Keep aside.
  2. Divide the dough into 6 equal portions.
  3. Press a portion of the dough flat on a rolling board and roll into a 125 mm. (5”) diameter circle using a little plain flour for rolling.
  4. Place a portion of the stuffing in the centre and press it lightly.
  5. Bring together all the sides in the centre and seal tightly.
  6. Roll again into a circle of 150 mm. (6”) diameter circle with a little plain flour for rolling.
  7. Sprinkle ½ tsp of black sesame seeds and 1 tsp of coriander evenly over it and roll again into 200 mm. (8”) diameter circle using a little plain flour for rolling.
  8. Repeat steps 3 to 7 to roll 5 more kulchas.
  9. Heat a non-stick tava (griddle) and place a kulcha over it with the black sesame seed-coriander side facing downwards.
  10. Cook it on one side till it puffs slightly and then turn over.
  11. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
  12. Repeat the steps 9 to 11 to cook 5 more kulchas.
  13. Brush each kulcha with a little butter and serve immediately.

Aloo Kulcha, Amritsari Potato Kulcha video by Tarla Dalal

Aloo Kulcha, Amritsari Potato Kulcha recipe with step by step photos

If you like aloo kulcha

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Tips for aloo kulcha

  1. The plain flour should be free of lumps. Sieve it if necessary.
  2. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long.
  3. Prefer to use the old potatoes for this recipe. The new variety of potatoes tend to be slightly sticky. That would make rolling difficult.
  4. You can pressure cook the potatoes or to save time you can cook the potatoes in a microwave.
  5. The dough has to be soft, so it is easy to roll.
  6. Use plain flour for rolling as required, so the kulcha doesn’t stick to the rolling board.
  7. After stuffing the dough, roll it gently so the stuffing does not spill out.
  8. After completing the rolling, ensure that the sesame side faces down on the tava.
  9. This kulcha is stuffed and slightly thick so it will take some extra time to cook.
  10. This kulcha has to be served immediately, else it will turn chewy. 

For the yeast mixture for the dough

  1. For the yeast mixture for the dough, add 2 tsp instant dry yeast in a bowl.
  2. Add 1 tsp sugar.
  3. Add 5 tbsp of lukewarm water.
  4. Mix well. Cover it with a lid and keep aside for 10 minutes. 
  5. This is how frothy the yeast mixture is after 10 minutes. Keep aside.

For the dough

  1. For the dough of aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha, add 2 cups plain flour (maida) in a deep bowl. The plain flour should be free of lumps. Sieve it if necessary. 
  2. Add yeast-sugar mixture.
  3. Add 2 tbsp curds (dahi). This helps to lend softness to the kulcha. 
  4. Add salt to taste.
  5. Mix well.
  6. Add water gradually for kneading.
  7. Knead into a soft dough.
  8. Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes. 
  9. This is how to dough will look like after 45 minutes. It will rise and increase in volume. 
  10. Add 1 tsp oil.
  11. Knead very well. At this stage you will realise that the dough is very smooth. Keep aside.

For the stuffing

  1. For the stuffing of aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha, add 2 1/4 cups boiled and mashed potatoes in a deep bowl. You can pressure cook the potatoes or to save time you can cook the potatoes in a microwave.
  2. Add 1 tbsp finely chopped green chillies.
  3. Add 2 tbsp finely chopped coriander (dhania).
  4. Add 1 1/2 tsp dried mango powder (amchur).
  5. Add salt to taste.
  6. Mix well and keep aside. 

How to roll aloo kulcha

  1. To make aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha, divide the stuffing into 6 equal portions. Keep aside.
  2. Divide the dough into 6 equal portions.
  3. Next sprinkle a little plain flour on a rolling board. 
  4. Place a dough portion on it. 
  5. Sprinkle a little plain flour on the dough portion too and press it gently. 
  6. Roll into a 125 mm. (5”) diameter circle with the help of a rolling pin using a little plain flour for rolling as required.
  7. Place a portion of the stuffing in the centre and press it lightly.
  8. Bring together all the sides in the centre and seal tightly.
  9. Roll again into a circle of 150 mm. (6”) diameter circle with a little plain flour for rolling.
  10. Sprinkle ½ tsp  black sesame seeds (kala til).
  11. Sprinkle 1 tsp finely chopped coriander (dhania) evenly over it.
  12. Roll again into 200 mm. (8”) diameter circle using a little plain flour for rolling. The sesame seeds and coriander will stick to the aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha.
  13. Repeat steps 3 to 12 to roll 5 more kulchas.
     

How to cook aloo kulcha

  1. To cook aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha, heat a non-stick tava (griddle) and place a kulcha over it with the black sesame seed-coriander side facing downwards.
  2. Cook it on one side till it puffs slightly and then turn over.
  3. Cook it on the other side till it puffs a little and then place it on an open flame.
  4. Cook till it turns golden brown from both the sides.
  5. Brush the kulcha with a little butter. 
  6. Repeat the steps 1 to 5 to cook 5 more kulchas.
  7. Serve aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha immediately. 

Nutrient values (Abbrv) per kulcha
Energy221 cal
Protein5 g
Carbohydrates36.3 g
Fiber1 g
Fat6 g
Cholesterol13.3 mg
Sodium50.7 mg

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Reviews

Aloo Kulcha, Amritsari Potato Kulcha
5
 on 31 May 20 02:59 PM


Aloo Kulcha, Amritsari Potato Kulcha
5
 on 10 Dec 18 08:42 PM


Lip smacking simply Awesome kulchas !! I keep making it again and again ...
| Hide Replies
Tarla Dalal    Hi Meenal, Happy to know you loved the recipe. Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking!
Reply
11 Dec 18 09:25 AM
Aloo Kulcha, Amritsari Potato Kulcha
5
 on 07 Feb 18 05:50 AM


Aloo Kulcha, Amritsari Potato Kulcha
5
 on 01 Sep 17 05:02 PM


Aloo kulcha.. wow.. just loved the recipe.. with perfect masalas.. blended well.. This has to enjoyed hot with lots of butter.. Thank you for the recipe..