Stuffed aloo kulcha

Name: Stuffed aloo kulcha
Cuisine: Indian
Ingredients: 1 cup maida; 4 boiled potatoes; to taste Chopped coriander; to taste Salt; 1 tbsp black slat; 1 tbsp chat masala; 1 inch ginger; 2 green chillies; 1 tbsp red chilli powder; 1 tbsp cumin powder; 1/2 tbsp amchoor powder; 1 tbsp baking powder; 1 tbsp sugar; 100 grams butter; 1/2 bowl curd

Payal Gupta @cook_17750967

New Delhi

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Amritsari Aloo Kulcha is a traditional Punjabi recipe. Amritsari Aloo Kulcha originated in Punjab. Amritsari Aloo Kulcha mainly called a naan (flatbread), as it is very popular in Amritsar (Punjab), it is named Amritsari Kulcha. This is kind of desi-pizza, stuffed with masala potatoes. Amritsari Aloo Kulcha is a delicious Indian recipe served as a main, or breakfast.

Payal Gupta @cook_17750967

Saved

Ingredients

1 cupmaida
4boiled potatoes
to tasteChopped coriander
to tasteSalt
1 tbspblack slat
1 tbspchat masala
1 inchginger
2green chillies
1 tbspred chilli powder
1 tbspcumin powder
1/2 tbspamchoor powder
1 tbspbaking powder
1 tbspsugar
100 gramsbutter
1/2 bowlcurd

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Steps

1

Firstly, in a large mixing bowl add 2 cup of maida, sugar, baking powder, baking soda, salt, curd and oil.
mix well making sure everything is combined well.
further add lukewarm water and knead the dough for 10 minutes.
add more water if required and knead to smooth and soft dough.
cover with a moist cloth and rest for 1 hours in warm place.
2

Firstly, in a mixing bowl take boiled and peeled potato.
further mash the potatoes well.
also add green chilli, ginger, red chilli powder, garam masala, aamchur powder, coriander leaves, kasuri methi, onion, black salt, salt, jeera powder,
3

Mix well making sure everything is combined well. keep aside.
after 1 hours, knead the dough slightly. to remove if any air present in the dough.pinch a ball sized dough
and roll to 5 inch circular disk. apply oil if the dough is sticking to the rolling pin.
4

Further place a ball sized aloo stuffing in the centre.
take the edge and start pleating bringing to centre.also join the pleats together and secure tight
reverse the ball to avoid any pleats from forming.
sprinkle some sesame seeds and coriander leaves.
further slightly press and flatten with your hand
reverse it upside down, making sure the coriander leaves and sesame seeds faces down.
5

Gently roll to oval shape using rolling pin. make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size.
brush with water over kulcha. make sure you coat uniformly. this helps kulcha to stick on tawa.
6

Furthermore, slowly flip over and put it on hot tawa. remember, be gentle and put the water coated side down to tawa. also do not use nonstick tawa.
slightly press. this helps the kulcha to stick on to the tawa and when you can flip the tawa upside down it will be intact.
7

Now after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown
also add some more butter (this is optional, however, helps to make your kulcha stays soft for longer time)
gently remove scrape the kulcha from bottom and remove.