Amritsari Aloo Kulcha Recipe

Here’s an authentic recipe for Amritsari Aloo Kulcha, a popular stuffed flatbread from Punjab. This recipe uses traditional spices and techniques to create a crispy, flaky, and flavorful kulcha, perfect with a side of chole (chickpea curry) or yogurt.

Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 cup plain yogurt
• 1 tbsp oil or melted ghee
• 1/2 cup warm water or milk (or as needed)

For the Aloo Filling:

• 2-3 medium potatoes, boiled and mashed
• 2 green chilies, finely chopped
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin seeds
• 1/2 tsp garam masala
• 1/2 tsp dry mango powder (amchur) or 1 tbsp lemon juice
• 2 tbsp chopped fresh coriander leaves
• Salt to taste

For Topping:

• Melted butter or ghee, for brushing
• Fresh coriander leaves, chopped
• Nigella seeds (kalonji) or sesame seeds (optional)

Instructions

1. Make the Dough:
• In a mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
• Add yogurt and oil or ghee, and mix well.
• Gradually add warm water or milk, kneading to form a soft, smooth dough.
• Cover with a damp cloth and let it rest for 1-2 hours.

2. Prepare the Aloo Filling:
• In a bowl, combine the boiled and mashed potatoes with chopped green chilies, red chili powder, coriander powder, cumin seeds, garam masala, amchur powder (or lemon juice), chopped coriander leaves, and salt.
• Mix well until all ingredients are evenly distributed.

3. Assemble the Kulchas:
• Divide the rested dough into small balls (about the size of a lime).
• Take one dough ball and flatten it slightly. Place a spoonful of the potato filling in the center, then bring the edges of the dough together and pinch to seal, making sure the filling is fully enclosed.
• Gently flatten and roll out the stuffed dough ball into a round or oval shape, about 1/4-inch thick. Sprinkle chopped coriander leaves and nigella or sesame seeds on top, pressing them gently into the dough.

4. Cook the Kulchas:
• Preheat a tawa or skillet over medium-high heat. Place the rolled kulcha on the hot skillet.
• Cook until bubbles start to appear on the surface, then flip and cook until the other side has golden brown spots. You can cook it directly over an open flame using tongs to give it a tandoor-like char.
• Brush with melted butter or ghee after removing it from the heat.

5. Serve:
• Serve the hot, crispy Amritsari Aloo Kulcha with a side of chole, yogurt, and a tangy pickle.

Enjoy this traditional Punjabi treat with its deliciously spiced aloo filling and crispy, buttery exterior!

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