Amritsari Kulcha – Potato Stuffed Flatbread
Aloo Kulcha or Amritsari Aloo Kulcha is a traditional and very popular Punjabi stuffed flatbread recipe. This gratifying Indian bread is served as a snack, breakfast, or as a side dish for lunch or dinner.
For the Kulcha –
- 2 cups All purpose flour
- 1 teaspoon Sugar
- 3 tablespoon Oil
- ¼ cup Yogurt
- ¼ cup Warm milk more or less needed to make soft dough
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- to taste Salt
For the filling –
- 2 large Potatoes
- 1 Green chili chopped finely – (I did not use it)
- 1 Onion small, finely chopped
- 1 teaspoon Red chili powder
- ¾ teaspoon Cumin powder
- ½ teaspoon Chat masala
- to taste Salt
- 3 tablespoon Cilantro finely chopped
Combine all the dry ingredients mentioned under the dough ingredients. Now add the oil and yogurt and mix well.
Add the warm milk slowly and knead to make soft dough. The dough will be sticky at first and upon kneading it will become soft and smooth.
Cover the dough and keep it aside to rest for at least an hour.
Boil and peel the potatoes. Using a fork, mash the potatoes well.
To the mashed potatoes, add the rest of the ingredients and mix well. Make equal size balls out of it and keep it aside.
Divide the rested dough into 10-12 equal size balls.
Roll it out to a small puri size circle and then place the filling ball inside the rolled dough.
Gather the dough from all the sides and pinch the seam on the top. Now roll out this filled dough into a thick circle.
Cook it on the heated tawa by applying oil on both the sides until it is golden brown.
Remove from the tawa and keep it warm until ready to serve.
I served the Amritsari Kulcha with Dal Makhani and the combination worked great!
Calories: 200kcal | Carbohydrates: 35g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 142mg | Potassium: 377mg | Fiber: 3g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 2mg