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aloo kulcha recipe - stuffed kulcha

Aloo Kulcha Recipe

Aloo kulcha is the best recipe of stuffed kulcha. If you are inspired by Amritsari kulcha then this aloo kulcha recipe will make a difference in your taste that anyone can easily make at home. Soft, fluffy oven baked loaded with spicy Indian mashed potatoes (aloo bharta). Perfect to serve with chole masala, fresh yogurt, chutney, and achar.
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Ingredients

Dough Ingredients

  • 1 cup Yogurt
  • 1 tablespoon Oil
  • ½ teaspoon Baking Soda
  • 1 tablespoon Milk
  • 2 teaspoon Butter
  • ½ teaspoon Salt

Potato Stuffing

  • 3 Russet Potatoes Boiled (Medium Size)
  • 2 teaspoon oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon chopped green chili
  • 1 medium onion Chopped
  • ½ teaspoon Salt
  • teaspoon black salt
  • ½ teaspoon Kashmiri red chili powder
  • teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon mango powder
  • Egg wash
  • Sesame
  • Butter + Coriander

Instructions

Preparation of Naan Dough

  • In a deep bowl, sieve flour and add salt, baking powder, cooking oil, cube of butter, and yogurt.
  • Crumble all the ingredients by hand.
  • Now carefully add milk or water to make a soft dough.
  • Knead for 2 to 5 minutes to make it soft and fluffy.
  • Then rest the dough for 01 hour at warm place.
  • After an hour, dough is ready to stuff and bake.

Preparation of Kulcha Stuffing with Mashed Potatoes

  • Boil the potatoes, peel the skin and perfectly mashed it.
  • In a pan heat up the oil and add cumin seeds, chopped green chilies, and let it pop for few seconds then add finely chopped onions. As it starts to change color to pink then add Kashmiri red chili powder, turmeric powder, coriander powder, mango powder, salt, and black salt. Give it good mix to combine all the ingredients.
  • Now add mashed potatoes and cook on high heat and keep stirring with a spatula to fold potatoes in masala. Carry this process for 2 to 3 minutes then turn off the heat and keep the potatoes cooled down as it’s ready to stuff.

How to Roll the Kulcha Dough and Apply Stuffing

  • With the help of flour knead the dough and distribute in equal portions. I got 3 kulchas in 2 cup white flour. So made 3 equal dough balls.
  • Knead the balls with your hand to make them flat on the rolling board like a roti. Roll a medium size flatbread.
  • At the middle of the flatbread, place the stuffing (don’t overstuff) and took the edges, and connect them to make a ball. Then make it flat with soft hand (with the help of palm). Gently roll it with rolling pin to make it big in size.

Bake Kulcha in Oven

  • Set the oven tray with foil or parchment paper, drizzle oil at the base, and place the kulcha on it.
  • Mark the kulcha with hands as shown in the video.
  • Brush egg wash at the top and sprinkle white /black sesame.
  • Place the tray in oven and bake for 10 to 15 minutes. My kulcha took 12 minutes to get ready.
  • In the meanwhile, I prepared the topping with butter and freshly chopped coriander. Take it out and brush the butter on it.
  • Take it out and brush the butter on it.

How to Cook Potato Kulcha on Tawa/Skillet

  • After stuffing, rolling and marking with hands, sprinkle sesame and apply water at the bottom of the kulcha. You can take the kulcha in hand to apply water.
  • Then place it on preheated tawa and cook on high heat. Use a cast iron skillet to get the best result.
  • Cook from both sides and apply fresh coriander and butter mixture right after cooking.

Notes

  • Always use good quality baking powder as it makes a big impact to make the kulcha soft, puffy, and fluffy.
  • You can also use a pinch of baking soda to improve the work of baking powder. It will help to speed up the process of dough rising.
  • Knead the dough with milk as it will work as a taste enhancer. You can also use water to knead the dough as a substitute.
  • Never skip yogurt in kulcha dough as it will help to develop yeast texture in the dough that will tenderize and set the gluten.
  • Make sure the potato stuffing is hard don’t make it lumpy or runny.
  • Always cool down the stuffing before adding otherwise it will be difficult to manage kulcha as it can be torn, or a stuffing leakage issue will come up.
  • Don’t overbake otherwise it will be hard in texture.
  • Always cover after buttering the kulcha to make it soft or serve immediately.