Amritsari Aloo Kulcha is a delicious Punjabi recipe which is very much popular in Delhi NCR too and is served with Chole masala by the street vendors. These Kulchas are stuffed with a mildly spicy and tangy potato mixture and are packed with flavors.
You can make these Kulchas without a Tandoor. How cool is that? 😀 Use your regular tawa to make these delicious Kulchas at home. The making of Kulcha dough requires all-purpose flour but I have replaced the all-purpose flour with whole wheat flour to make it healthier. So, the next time when you crave for Kulcha and want to avoid the extra calories too, then try this Kulcha and I am sure you won’t get disappointed by the taste. These Kulchas are so easy to prepare at home with various other stuffings of your choice.
Serve the Kulchas with homemade Aam ka achaar and a bowl of curd or a hot cup of Ginger tea. 🙂
Serves 6 Kulchas
Ingredients:
For Dough
- 1 ½ Cups whole wheat flour + ½ Cup all-purpose flour
- 1 Cup curd
- 1 Tbsp ghee
- Salt as required
- Warm water, for kneading the dough
For Stuffing
- 3 Cup potato, boiled and mashed
- ½ Cup onion, finely chopped
- ¼ Cup mint-coriander leaves, chopped
- 1 Tbsp green chili, finely chopped
- 1 Tbsp ginger, finely chopped
- 1 Tbsp garlic, finely chopped
- 1 Tsp carom seeds (ajwain)
- 1 Tsp crushed pomegranate seeds (anardana)
- 1 Tsp crushed coriander seeds
- 1 Tsp black salt
- 1 Tsp cumin powder
- ½ Tsp red chili powder
- Salt as required
Other Ingredients
- 1 Tbsp ghee + 2 Tbsp Ghee/ butter
- ¼ Cup mint-coriander leaves, chopped
- 1 Tbsp garlic, finely chopped
Recipe:
Step 1- In a mixing bowl, take whole wheat flour, all-purpose flour, salt, ghee, and curd. Mix everything well and using warm water knead the mixture into a smooth dough. Apply some ghee on the dough and cover with a wet kitchen towel. Leave the dough for 30 mins
Step 2- In a bowl, take every ingredient mention in stuffing section and mix well using a fork or spoon. Keep aside for later use
Step 3- Dust a rolling board or kitchen counter with some flour and roll the whole dough into a large and thick size roti. Apply 1 tbsp ghee all over the rolled dough. Roll the dough into a cylindrical shape and cut into 6 equal portions
Step 4- Divide the stuffing mixture into six equal portions. Take one dough ball, roll into a thick poori and place one stuffing ball into the center. Take the edge and start pleating bringing to centre. Flatten the ball, sprinkle few mint-coriander leaves and chopped garlic. Roll into an oval or a round shape
Step 5- Heat a tawa or pan. Take one Kulcha and apply water on the back side. Gently flip over a hot tawa and press gently. After a minute, gently flip the tawa upside down and cook the kulcha directly on the flame until crisp and brown
Learn Step By Step Recipe With Pictures For Amritsari Aloo Kulcha | Whole Wheat Amritsari Kulcha | Stuffed Kulcha
Recipe:
Step 1- In a mixing bowl, take whole wheat flour, salt, ghee, and curd. Mix everything well and using warm water knead the mixture into a smooth dough. Apply some ghee on the dough and cover with a wet kitchen towel. Leave the dough for 30mins
Step 3- Dust a rolling board or kitchen counter with some flour and roll the whole dough into a large and thick size roti. Apply 1 tbsp ghee all over the rolled dough
Step 4- Roll the dough as shown in the below pic and using a knife cut into 6 equal portions
Step 5- Divide the stuffing mixture into six equal portions and refrigerate the leftover mixture for later use, if any. Take one dough ball, roll into a thick poori and place one stuffing ball into the center
Step 6- Take the edge and start pleating bringing to centre. Flatten the ball, sprinkle few mint-coriander leaves and chopped garlic. Roll into an oval or a round shape. Follow the same steps to roll other kulchas too
Step 7- Heat a tawa or pan. Take one Kulcha and apply water on the back side
Step 8- Gently flip over a hot tawa and press gently. After a minute, gently flip the tawa upside down and cook the kulcha directly on the flame until crisp and brown. In case you are not able to do the same then cook on the tawa from both the sides until crisp and brown. Remove cooked Kulchas to a plate
Crush the Kulcha gently between your palms and pour a dollop of ghee/ butter and serve with a bowl of curd.
Absolutely delicious and one of my favs.