Aloo kulcha recipe – Aloo kulcha are crispy and soft sourdough flat breads stuffed with a spicy potato stuffing.
From North Indian cuisine, it is a very popular and tasty flatbread recipe. In Delhi and in the state of Punjab, Kulcha is very popular.
This is my first time doing an aloo kulcha. I was inspired by a neighboring Punjabi dhaba that serves fabulous aloo kulcha with chole. One bite and wanted to try the recipe at home. Here I have adapted my kulcha recipe and the stuffing of potato is like I do for Aloo paratha.
The dhaba and restaurant versions of kulcha are made with all-purpose flour / maida. But I added both whole wheat flour and all purpose flour in equal amounts. If you make it completely with whole wheat flour, the texture and taste will be like aloo paratha.
This aloo kulcha recipe was similar to that served in the dhaba. I didn’t chole, but served kulcha aloo with fresh homemade curd (yogurt). You can also serve with mango pickles. It will also go well with dal bukhara or dal makhani or Peshawari chole. They are so good you could have them simple.
Being soft in texture, aloo kulcha goes well in the tiffin box. the spices and heat of the potato stuffing can be adjusted according to your taste. Add more green peppers and you have a spicy aloo kulcha.
How to make aloo kulcha
Make kulcha paste
1. In a mixing bowl, take 1 cup of whole wheat flour, 1 cup of all-purpose flour, ¼ teaspoon of baking soda, 1 teaspoon of sugar, ¾ to 1 teaspoon of salt or need.
2. add 2 tablespoons of curd / fresh yogurt and 3 teaspoons of oil.
3. With a spoon or with your hands, mix everything together lightly.
4. Add water. I added ⅔ cup of water in parts. The amount of water to add depends on the quality of the flour. So add accordingly. You can add water about ½ to ⅔ cup.
5. Mix then start kneading.
6. Knead to obtain a smooth and soft dough.
7. cover the dough and set aside 2 hours (I kept it 1 hour and 48 minutes).
Make aloo kulcha stuffing
8. Meanwhile, boil or steam 4 to 5 potatoes (about 300 to 350 grams) until completely cooked. You can cook the potatoes in a pressure cooker or steamer.
9. Peel and mash the potatoes with a potato masher. Fork can also be used to mash the potatoes.
10. Add 1 teaspoon of chopped green peppers, ½ teaspoon of red chili powder, ½ teaspoon of dry mango powder, ¼ to ½ teaspoon of garam masala powder and 2 tablespoons of leaves chopped cilantro. Substitutes for dry mango powder are dry pomegranate seed powder (anardana powder) or lime juice or chaat masala. You can add about ½ to 1 teaspoon of dried pomegranate seed powder or ½ chaat masala powder. Lime juice can be added to your liking. There should just be a slight sour or tangy taste in the potato stuffing.
11. Mix the spices and herbs very well with the mashed potatoes. Check the taste and add more salt, green peppers, dry mango powder if necessary.
12. After letting the dough rest for 2 hours, lightly knead the dough again.
Make aloo kulcha
13. Make medium-sized balls with the kulcha dough.
14. Sprinkle whole wheat flour on the dough ball and on the rolling board.
15. With a rolling pin, roll it out to a diameter of 5 to 6 inches in diameter.
16. Place the potato stuffing in the center, keeping a space of 1 to 1.5 inches around the entire circumference.
17. Bring the edges together and join them in the center.
18. Press the seamed edges and sprinkle with sesame seeds. Press the sesame seeds with your fingers or very lightly with the rolling pin so that they stick to the dough.
19. Sprinkle with flour. Adding sesame seeds is optional. You can ignore it. I made kulcha with sesame seeds and others without.
20. Turn over and here also sprinkle some sesame seeds too. Sprinkle a little flour again. This is an optional step.
21. Gently roll onto a large disc about 7 to 8 inches in diameter.
Cooking aloo kulcha on tawa
22. On a hot tava or hot plate, gently place the stuffed kulcha.
23. Flip when side is partially cooked.
24. Spread ghee (clarified butter) or oil on this side. How much ghee or oil to add is up to you. You can either add less or more or ignore it altogether.
25. Go back again.
26. Now, on this side, spread some ghee or oil.
27. Go back again and you will see the two golden sides.
28. Press the edges with a spatula to make sure they are cooked.
29. Turn once or twice to ensure even roasting and cooking.
30. Here is a cooked aloo kulcha with sesame seeds.
31. Place the kulcha in a roasted basket.
32. Add ½ to 1 teaspoon of butter and spread it with a butter knife or spoon. In this way, prepare all the kulchas and stack them. I assemble, roll the kulchas and simultaneously, roast them.
33. After preparing each kulcha, wipe the tawa with a cotton cloth to remove golden or burnt flour particles.
34. You can also serve aloo kulcha straight from the tawa to the plate. Serve these aloo kulchas hot with butter, curd or matar curry or mango pickle. To serve with chole, prepare chole or chickpea curry before making aloo kulcha.