Amritsari Aloo Kulcha | Whole Wheat Amritsari Kulcha | Stuffed Kulcha

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


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


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 


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


Aloo Gobi Ka Paratha | Stuffed Aloo Gobi Paratha

Paratha is something which is a regular dish in North Indian homes during winters (actually in summers too 😉 ). After marriage Parathas/ Stuffed Parathas are not often made at my home because I am too lazy when it comes to the kneading part. Now you guys will be thinking If I ever make rotis or not? Unfortunately, yes! 😛 and I prepare rotis almost every alternate day…Huh! 😦 I find the kneading part somehow tiring and boring. 😛  But when the kneading is for stuffed parathas, then I am absolutely OK with that. 😀 I and my hubby both love eating parathas and we really enjoy eating parathas that are generously stuffed with the paratha stuffing instead of those diet parathas which barely has any stuffing in it. 😀 In short, I like a paratha stuffed with EXTRA CALORIES. 😀


Although I just need a cup of ginger-tea with paratha yet a dollop of butter/ghee over the paratha, some homemade pickle and a bowl of curd make it more delicious. Aloo Paratha is the MOST famous one from the Stuffed Paratha family and almost all the stuffed paratha has the same recipe. Here, I am sharing a mix of aloo gobi paratha today. Few people fry the stuffing mixture, I have not fried the stuffing mixture but if you want just fry a bit and cool the mixture before stuffing.


Other related recipes- Aloo Paratha, Sattu Paratha, Spring Onion Methi Paratha, Mooli Paratha, Palak Paratha, Broccoli Paratha

Serves 10-12 Parathas


For Dough

  • 4 Cups whole wheat flour
  • 2 Tbsp oil
  • 1 Tbsp carom seeds
  • 1 ½ Tsp salt
  • Lukewarm water for kneading the dough
  • Ghee/ Butter for parathas

For Stuffing

  • 2 Cups grated cauliflower
  • 2 Medium potatoes, boiled and mashed
  • ¼ Cup onion, finely chopped
  • ¼ Cup coriander leaves, finely chopped
  • 2 Green chilies, finely chopped
  • 1 Tsp ginger- finely chopped
  • 1 Tsp red chili powder
  • 1 Tsp garam masala powder
  • ½ Tsp cumin and black pepper powder
  • 2 Tbsp lemon juice
  • 1 Tsp mustard oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Aloo Gobi Ka Paratha | Stuffed Aloo Gobi Paratha


Step 1- In a large bowl take whole wheat flour and mix carom seeds, salt, and oil very well with your fingertips. Using the lukewarm water knead to a smooth dough. Grease with oil and keep aside for 15-20mins

Step 2- In another bowl take grated cauliflower and mashed potatoes. Add all the stuffing ingredients to the bowl and mix well. The stuffing is ready


Step 3- Divide the dough into medium equal parts and flatten them into a small poori. Put 2tbsp (or as required) of stuffing in the center. Take the edge and start pleating and then join the pleats in the center. Roll into a flat roti and follow the same for others too

Step 4- Heat a tawa and put the paratha on it. When it’s lightly brown from one side then flip it. Cook from another side. Apply ghee/ butter and flip it again and apply ghee on the other side too. Flip more if required and remove the paratha on a kitchen towel

Serve garma-garam paratha with homemade pickle, curd and a dollop of ghee/ butter (if required 😉 ) and Ginger-tea. 🙂 Enjoy!



Sattu Paratha | Sattu Ka Paratha Recipe

A popular staple food of Bihar, Uttar Pradesh, and Jharkhand- Sattu Paratha. I am not sure how many of you know what Sattu is, Well…if you want to know then you can ask any of your friend from Bihar, Uttar Pradesh, or Jharkhand and ask them to bring you either Sattu Paratha or Litti. 😀  Well…it’s nothing but a kind of flour made of roasted bengal gram/ chana dal. Yes, it is THAT simple. But what makes it different, is the way of making this flour. Traditionally, bengal gram was roasted using sand in an iron vessel and then ground to a flour consistency. That’s enough knowledge about preparing Sattu. 😀


After moving to the USA, one thing about which I was really concerned about was where to get Sattu from. 😀 But thanks to the Indian grocery stores here, they literally have each and everything which is sometimes hard to find even in India. 😛 I have always been a die-hard fan of Sattu Paratha or Litti cooked by my mom. Actually, there is no difference is Litti and Sattu Paratha except the size and thickness, but I love Sattu Paratha more than Litti. ❤ I can have Sattu Paratha or Litti for Breakfast-Brunch-Lunch-Snack-Dinner-Breakfast-Brunch-Lunch-Snack-dinner and repeat. 😛 Yes, Seriously! As sattu has cooling effects, so it is also used to make Sattu Namkeen Sharbat in summers.


Though there is no recipe which our Google Baba cannot tell. But still, there are some tips and tricks which only your mom can tell. And this recipe is my mom’s recipe. 🙂 I cannot replicate the same but I tried. 🙂


Serves 2


For Dough

  • 3 Cup wheat flour
  • 1 Tbsp carom seeds/ ajwain
  • 1 Tsp black caraway seeds (optional)
  • 2 Tbsp oil
  • Salt as required
  • Lukewarm water, for kneading

For Stuffing

  • 2 Cup sattu
  • 1 Small onion, finely chopped (optional)
  • 5-6 Garlic cloves, finely chopped
  • 1/2-inch ginger, finely chopped
  • 3 Green chilies, finely chopped
  • 3-4 Tbsp lemon juice
  • 1 Tbsp masala of mango pickle ( preferably homemade)
  • 1 Tbsp carom seeds/ ajwain
  • 2 Tbsp mustard oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Sattu Paratha | Sattu Ka Paratha Recipe


Step 1- Add carom seeds, black caraway seeds, oil, and salt to wheat flour and knead into a soft dough using lukewarm water. Cover the dough with wet cloth and keep aside


Step 2- In a mixing bowl take sattu and add carom seeds, pickle masala, chopped onion, chopped green chilies, chopped ginger-garlic, mustard oil, lemon juice, and salt. Mix well using your hand


Step 3- Divide the dough into medium balls. Take a dough ball, roll and flatten it a bit.  Put 2tbsp of the sattu mixture in the center and start making pleats by closing the edges and bring them to the center. Again make it into a ball and roll like a chapati



Step 4- Heat a pan on a high flame and place the rolled paratha on the hot pan and when the base is slightly cooked, flip the paratha. Flip again and spread some ghee/ oil all over the paratha. Spread some ghee/ oil on the other side too. Press the paratha slightly on the edges to cook the edges well. When the paratha is cooked properly from both the sides and remove on a paper napkin




Serve Sattu Paratha with baingan ka bharta/ aloo ka chokha/ chutney or with leftover chicken curry. 🙂


Spring Onion And Methi Paratha


Spring onion & methi paratha is a very good alternative for your usual stuffed parathas. Here’s a paratha which is delicious yet low in calorie and very healthy 😀 Serve these yummy parathas with curd and some tongue tickling pickle and enjoy 🙂


Learn Step By Step Recipe With Pictures For Spring Onion And Methi Paratha

Serves 2


For Dough

  • 1 ½ Cup wheat flour
  • 1 Tsp carom seeds
  • 1 Tbsp ghee/ oil
  • Salt as required

For Stuffing

  • 1 Cup methi leaves, chopped
  • 1 Cup chopped spring onion leaves
  • 2 Chopped green chilies
  • 2 Garlic cloves finely chopped
  • 1 Tsp cumin seeds
  • ¼ Tsp garam masala
  • ½ Tsp coriander powder
  • ½ Tsp red chili powder
  • Salt as required
  • Ghee/ oil for cooking


Step 1- Add carom seeds, salt, and oil to wheat flour and knead to a smooth dough using lukewarm water and keep aside


Step 2- Heat oil in a pan and sauté cumin seeds, chopped green chili, and garlic for 20secs and then add chopped spring onion leaves and methi leaves


Step 3- Fry the leaves for 10secs and then add garam masala, coriander powder, red chili powder, and salt. Mix well and turn off the flame. Do not leave the stuffing for longer time otherwise, it will start releasing water


Step 4- Divide the dough into equal parts. Take one and stuff 1tbsp of filling in it and close the edges. Roll using light hand otherwise the stuffing will come out


Dust the ball with some flour and start rolling the paratha. Roll like a thick roti


Step 5- Heat a tawa and place the paratha. When one side is half cooked flip the paratha


Spread ghee/ oil and cook until you see brown spots. Flip again and apply ghee/ oil on the other side too


Step 6- Flip more if required. Cook until the paratha is evenly cooked and remove on a kitchen towel


Serve hot-hot parathas with mango pickle and curd. Have a cup of ginger tea too. 🙂


Mooli/Radish Paratha

Mooli/ Radish is not a very popular vegetable because of its pungent smell and strong taste. But even if you are not a fan of mooli/radish you will love this dish “Mooli/Radish Paratha”. Parathas are an authentic dish from the land of Punjab. img_7852-2

The most popular way of making gobi/ mooli/ aloo/ matar or any parathas other than plain paratha are by stuffing the filling in parathas dough. You can either stuff the filling in dough, or sauté the fillings and then stuff in paratha dough or knead the filling ingredients with flour and then prepare parathas. All tastes good.

Related Posts:  Palak Paratha,Broccoli Paratha,Aloo Paratha,Sattu Paratha


As preparing stuffing and kneading dough and then cooking paratha requires lot of time. So here’s a easy recipe for “Mooli/ Radish Paratha”.

Make sure after you grate mooli just remove the juice from it. You can use it while kneading dough.

Serves 3-4


  • 2 Mooli/ Radish
  • 2 Chopped green chilies
  • 1.5 Cup wheat flour
  • 1/2 Tsp turmeric powder
  • 1/2 Tsp red chili powder (optional)
  • 1/4 Tsp black caraway seeds
  • 1/4 Tsp garam masala
  • 1/2 Tsp cumin powder
  • Salt as required
  • Water for kneading
  • Ghee/Oil/Butter


Step 1- Grate the mooli/ radish, add 1tsp salt and keep aside for 15mins and then squeeze the water from it. Mix all the ingredients and grated mooli/ radish in wheat flour and knead to a soft dough

Do not leave the dough for longer time otherwise the radish will start leaving water and the dough will become sticky

Step 3- Divide the dough into 10-12 portions and roll like  roti/ paratha shape. It should not be too thin or too thick

Step 4- Heat a tawa and cook the parathas on high flame. Cook the paratha from both the sides until golden brown and apply ghee/ oil/ butter


Palak/ Spinach Paratha

“Palak/ Spinach Paratha” Easy, Healthy And Delicious Paratha. A smart way to include green vegetables for those who refuses to eat green leafy vegetables 😀


Palak/ Spinach is power packed with nutrients. It also helps us to prevent iron deficiency and boost our immunity.


There are several ways to include Spinach/ Palak in your diet. As I was craving for parathas, so tried my hand on something healthier. 😀 🙂

Serves 2


  • 200gms Palak/ Spinach
  • 1 Cup wheat flour
  • 1/4 Tsp ajwain/ carom seeds
  • 2 Tbsp oil
  • Salt as required
  • oil/ ghee for making parathas


Step 1- Rinse the spinach/ palak leaves very well and drain them. Boil water in kadhai and let the palak leaves boil for 5-6mins. wash the leaves immediately with cold water

Keep some of the palak stock for kneading dough

Step 2- Add little stock to palak leaves and make smooth puree

Step 3- Mix carom seeds, salt, oil and palak puree in wheat flour and make a soft dough

Use palak stock if required

Step 4- Divide the dough into equal balls and roll like parathas

Step 5- Heat a tawa/ pan and cook the parathas by applying oil/ ghee


Serve hot with any curry, curd or coriander chutney.


Best served with Tawa paneer masala , Garlic paneer , Aloo capsicum or Baingan bharta. You can even serve with non-veg dishes of your choice. 🙂

Broccoli-Corn Flour Paratha

“Broccoli Paratha” Small Variation To Our Traditional Paratha 😀 When you don’t like broccoli but you know it’s good for health AND when there is no other option left in your fridge 😛 Make parathas using broccoli.


Eat broccoli for a Healthy Heart, Good Skin, Weight Loss, For Hair Growth, For Good Immune System and many more. We all know the benefits of broccoli but still avoid eating it 😛


Eating steamed broccoli is VERY beneficial for our health but who would like to eat steamed broccoli where there are other options available. This tasty recipe is for those who don’t like broccoli.

Serves 2


  • 1/2 Cup whole wheat flour
  • 1/2 Cup corn flour
  • 1 Tbsp oil
  • 1/4 Tsp ajwain/ carom seeds
  • 1/4 Tsp mangraila/ black caraway seeds
  • Pinch of turmeric powder
  • 1/2 Cup grated broccoli
  • 1 Green chili finely chopped
  • Salt as required
  • Water to make dough (Luke warm)


Step 1- Mix wheat flour, corn flour, oil, ajwain/ carom seeds, mangraila/ black caraway seeds, pinch of turmeric powder and mix well

Step 2- Now add grated broccoli, chopped green chili, and salt and knead using luke warm water to make soft dough

Using luke warm water will make your dough soft. You can also use normal water

Step 3- Knead until you get soft and smooth dough. Do not add more water otherwise dough will become sticky. Cover the dough with wet cloth and keep aside for 10mins

Step 4- Divide the dough into equal proportions and roll like parathas

Step 5- Heat tawa and cook parathas on high flame using very less oil



Serve with Aloo Tamatar ki sabji and rayta 🙂