Amritsari Aloo Kulcha originates from Amritsar, the city of Golden Temple in Punjab – North India. Kulcha can be stuffed or just plain as well. But an Amritsari Kulcha is always stuffed with potatoes making it super rich but a delicious meal for devour on.
Kulcha is different from Naan. Some of you who don’t share Indian roots would have never heard about a Kulcha as it isn’t that well known outside India. Naan Bread (Naan Brood – in Nederlands) is something that is well known and served in all restaurants and frozen ones sold in the supermarkets. Well the basic different between Naan and Kulcha is the type in which it is cooked and the flour used. Naan can be made using wheat flour as well but a Kulcha is always made with all purpose flour.
It is generally paired with Pindi Chole or just enjoyed with a Paneer dish or raita. I paired mine yesterday for a weekend meal with Pindi Chole (this dish again originates from Rawalpindi – now in Pakistan). I must say we had a great weekend meal for sure. What about you? When do you want to enjoy this at your home?
Amritsari Aloo Kulcha (Stuffed Kulcha)
To make the Potato stuffing
Making the Dough
Take a large bowl and add maida, salt, 2 tbsp butter/ghee, salt, sugar and mix well, knead it for 4-5 minutes, and then make semi stiff dough. Add water while kneading based on the need. The dough shouldn't be as stiff as a paratha or roti dough but very soft and sticky.
Apply little butter/ghee, cover the dough and place it in a warm place for an hour.
Making the stuffing
Take another bowl, add mashed potatoes, onion, green chili and coriander leaves.
Add red chili powder, cumin powder, garam masala, salt, Chaat masala and mix well. Mash such that there are no lumps. Also if you think that the potato mash is too sticky due to the starch from the potato, add a tbsp of flour to make it non sticky.
Take the prepared dough, punch it down and knead it again for 2 minutes. Add a tbsp of butter on it and fold it like an envelope. And then knead it again using soft hands. (Repeat this process of applying butter and kneading once more)
Now divide the dough into 4 balls.
Take one ball, dust in flour, roll it and make thick circle disk.
Now place the stuffing on the disk and close the edges, form it into the ball.
Dust the ball into the flour, flatten it using fingers (without applying too much pressure), and then roll it like a paratha using roller pin.
Heat the griddle, place the rolled Kulcha on it with wet hands (water makes the kulcha softer) and cook for a minute or till down side spotted little brown. Add chopped coriander leaves on the top side with some water. This will make it softer.
Flip it other side and cook it for 1-2 minutes, and then roast it for few seconds on a direct flame using a cooling rack. Cook it on medium flame, never on high flame.
Now remove it on plate and apply ghee/butter. Repeat this for the other 3 balls.
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