Aloo Kulcha
A soft and fluffy Indian leavened flatbread stuffed with a spiced mashed potato filling, traditionally cooked in a tandoor or on a griddle.
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Ingredients
- 2 cups All-purpose flour (Maida)
- 1/4 cup Yogurt
- 1/2 teaspoon Baking powder
- 3 medium Boiled potatoes, mashed
- 2 pieces Green chilies, finely chopped
- 1/2 teaspoon Garam masala
- 1 teaspoon Amchur (Dry mango powder)
- 2 tablespoons Fresh coriander leaves, chopped
- 3 tablespoons Ghee or Butter
- 1 teaspoon Salt
- 1/2 cup Water
- 1 teaspoon Nigella seeds (Kalonji)(optional)
Instructions
- 1
In a large bowl, mix flour, baking powder, salt, yogurt, and 1 tablespoon of ghee; add water gradually to knead into a soft, smooth dough.
- 2
Cover the dough with a damp cloth and let it rest for at least 30 minutes to allow the gluten to relax.
- 3
Prepare the stuffing by mixing mashed potatoes, green chilies, garam masala, amchur, salt, and coriander leaves in a separate bowl.
- 4
Divide the dough into 8 equal-sized balls and the potato mixture into 8 corresponding portions.
- 5
Flatten a dough ball, place a portion of the potato stuffing in the center, and gather the edges to seal it completely.
- 6
Gently roll out the stuffed ball into a 6-inch diameter circle, sprinkling some nigella seeds and coriander on top if desired.
- 7
Heat a tawa or griddle and place the kulcha on it, cooking until bubbles appear, then flip and apply ghee.
- 8
Cook both sides until golden brown spots appear and the kulcha is puffed and cooked through.
Nutrition per Serving
320
Calories
7g
Protein
52g
Carbs
10g
Fat
4g
Fiber
2g
Sugar
580mg
Sodium
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