ALOO STUFFED KULCHA, recipe of how to make amritsari aloo kulcha at home on tawa - Main Course - Roti and Parantha - Foodfied

ALOO STUFFED KULCHA, recipe of how to make amritsari aloo kulcha at home on tawa

by Ritu Sharma 2017-05-28

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Preparation time -30 minutes

Fermentation time -3-4 hrs

Cooking time -30 minutes

Cuisine –Punjabi

Main ingredients –potato and all purpose flour (maida)

Step by step recipe of aloo stuffed kulcha –flat bread made up of all purpose flour and stuffed with a masala of potato, onion, green chilies, red chili powder, dry mango powder, dry min powder and salt.

Dry mint powder is an optional ingredient here.

This is Punjabi cuisine recipe, where in Punjab people make this kulcha in tandoor. But as I didn’t have any tandoor so I cooked these kulcha on the tawa so we can say that these are aloo kulcha on tawa.

Amritsari kulcha are very famous around India, they are usually served with chole (kabuli chana).

But these kulchas are very soft to it that you will not feel to have any other dish with it. Just the kulcha and a cup of tea that it.

 For the dough of the kulcha you need all purpose flour, baking soda, baking powder, oil, sugar, curd, milk and salt. Yes too many ingredients but the result will be awesome.

Punjabi dishes are my all time favorite whether it is tadoori roti, chole, rajama, dal makhani or any other dish, they taste delicious. I know they are too buttery but they taste so good that you cannot ignore to have the Punjabi dish.

Ingredients for aloo kulcha –

For the dough –

  1. All purpose flour -2 cups
  2. Baking soda -1/2 tsp
  3. Baking powder -1/2 tsp
  4. Curd -1/2 cup
  5. Milk -1/2 cup
  6. Oil -1 tsp
  7. Sugar -1 tsp
  8. Salt  -1 tsp

For stuffing –

  1. Potato -3 medium
  2. Onions -1 medium
  3. Green chili -1
  4. Dry mango powder -1 tsp
  5. Red chili powder -1 and ½ tsp
  6. Dry mint powder -1 tsp (optional)
  7. Salt to taste

Making of dough –

  1. Strain the all purpose flour, baking soda, baking powder and salt all together.
  2. Add in sugar, curd, oil and milk to it and knead to slightly loose dough.
  3. Now apply some oil to it and cover with a muslin cloth and leave for 2 hrs.
  4. Now knead again and leave again to ferment for another 1 hr.
  5. Now the dough is ready to use.

Making of masala –

  1. Boil the potato, peel and mash.
  2. Add in chopped onions, green chili, red chili powder, dry mango powder, dry mint powder and salt to it.
  3. Mix well and keep aside.

Making of kulcha –

  1. Take a small portion of the dough and make a peda of it.
  2. Spread it with your fingers and put one ball of masala on it.
  3. Cover it and sprinkle some dry flour.
  4. Roll it with a rolling pin and make the kulcha.
  5. Place it on hot tawa.
  6. Flip and apply some oil on it.
  7. Flip again and apply oil.
  8. Flip and cook from both the sides until crispy and golden.
  9. Serve hot with chole/chutney/pickle.

Step by step recipe with pictures –

Making of dough –

Take the all purpose flour, baking soda, baking powder and salt all together in a strainer.

Strain well to mix them equally.

Add in sugar, curd and oil to it.

Mix with a spoon.

Add milk to it

And knead to slightly loose dough.

Now apply some oil to it and cover with a muslin cloth and leave for 2 hrs.

You can see the dough after 2 hrs is raised well.

Now apply some on your palm

And knead again and leave again to ferment for another 1 hr.

Now the dough is ready to use.

Making of masala –

Boil the potato, peel and mash. Add in chopped onions, green chili to it.

Also add red chili powder, dry mango powder and salt to it.

I didn’t have fresh coriander so I added dry mint powder into it. Its quite optional, if you don’t have it so you can skip to add the mint powder.

Mix well and keep aside.

Making of kulcha –

make some balls with the masala and peda with the dough.

Take a small portion of the dough on the surface.

Spread it with your fingers 

 

and put one ball of masala on it.

Cover it

 

and sprinkle some dry flour.

Roll it with a rolling pin and make the kulcha.

Place it on hot tawa.

Flip the kulcha with a spatula

And apply some oil on it.

Flip again

And apply oil.

Flip and cook from both the sides until crispy and golden.

Serve hot with chole/chutney/pickle.


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