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Amritsari Aloo Kulcha - Potato Stuffed Flatbread

Aloo Kulcha is a popular Punjabi leavened flatbread stuffed with spicy and tangy mashed potato filling. It is served as a snack, breakfast, or a side dish.

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Amritsari Aloo Kulcha - Potato Stuffed Flatbread

Prep Time = 40 minutes
Cook Time = 25 minutes
Total Time = 1 hour(s) 5 minutes
Category = Breakfast
Cuisine = Indian
Serves = 6-8
Nutrition Info = 225 calories
Serving Size = 1 serving


» For the Kulcha Dough:

» For the Potato Filling:

» For the kulcha:

» For serving:


» How To Make Kulcha Dough:

  1. Combine maida, baking soda, sugar, salt, and yogurt in a large mixing bowl.
  2. Mix everything until well combined.
  3. Add warm water little by little and knead into a soft and sticky dough. (This would take about 15-20 minutes.)
  4. Once the dough ball is formed add the ghee/butter, and knead for 3 more minutes.
  5. Cover the dough with a damp cloth and set aside for 30 minutes.
  6. Once the dough is rested for 30 minutes, transfer it to a large plate or on a wooden board.
  7. Using your fingers flatten the dough into a rectangle of about ½ inch thickness.
  8. Spread 1-2 tbsp of ghee on top and sprinkle with some dry flour.
  9. Fold 1/3rd of the dough inwards lengthwise.
  10. Now fold another 1/3rd part of the dough and place it on top. (see the video for reference)
  11. Now press the folded dough with your fingers and flatten it again.
  12. Spread 1 tbsp of ghee on top and sprinkle with some more dry flour.
  13. Gently massage it and dust it with some more dry flour.
  14. Now fold the dough into half.
  15. Dust with some dry flour and roll it into a long log. Pinch and seal the edges of the log.
  16. Once done, divide the dough into 6-8 smaller portions. Fold and roll them into balls.
  17. Cover the dough with a damp cloth and keep it aside for 10 minutes.

» How To Make Potato Stuffing:

  1. In a large mixing bowl, add mashed potatoes, green chilies, chopped coriander leaves, grated ginger, crushed coriander seeds, and carom seeds, black salt, amchur po wder, red chili powder, anardana powder, and salt. Mix everything well.
  2. After that add chopped onions and mix well again.
  3. Next, add Kasuri methi and mix until all the ingredients are well combined.
  4. Divide the stuffing into 6-8 portions and roll them into balls. Stuffing is ready. Keep it aside.

» How To Make Aloo Kulcha:

  1. Dust working surface with some dry flour.
  2. Take one portion of the dough and flatten it into 4 inch circle using fingers.
  3. Take 1 portion of filling and place it in the center.
  4. Bring together all the sides and start pleating the dough.
  5. Seal the dough ball by pinching.
  6. Dust work surface with some dry flour.
  7. Press with your fingers to flatten the dough ball.
  8. Sprinkle some nigella seeds and cilantro.
  9. Roll the dough again into a 7-8 inch circle using your fingers or a rolling pin.

» How To Cook Aloo Kulcha On Stove:

  1. Once kulcha is rolled, flip it. Now, wet your fingers and apply some water to the kulcha.
  2. Place the rolled kulcha waterside facing down on a hot tawa/pan.
  3. Cook kulcha for 1 minute over medium heat.
  4. Flip the pan/tawa upside down and cook kulcha directly over heat/flame till it turns crispy golden brown.
  5. Remove the kulcha from pan.
  6. Brush with melted butter or ghee. (At this point, you can also crush the kulcha lightly between your palms. Crushing the kulcha will open up the layers. This step is optional.)
  7. Amritsari Aloo kulcha is ready. Serve it hot stuffed Aloo Kulcha with Amritsari Chole.

» How To Bake Aloo Kulcha:

  1. Preheat your oven to 225°C/ 450°F.
  2. Line a couple of baking trays with the parchment paper.
  3. Arrange rolled kulchas on the prepared trays.
  4. Bake them in a preheated oven for about 8-10 minutes or until kulchas are golden brown in color. Remove them from the oven and apply ghee/butter on top. Serve hot.


  1. We require dry stuffing for kulcha. So always use floury potatoes for making aloo masala for stuffing. Never use silky potatoes for making Aloo Masala. If you would use silky potatoes then stuffing would turn wet and sticky, and kulcha would be hard to roll with sticky stuffing.
  2. Layering and buttering the dough makes the kulcha very crispy and flaky. So do not skip it.
  3. Do not use a non-stick tava to make the kulcha, because kulcha would not stick on the tawa.
  4. Use vegan yogurt and butter to make the vegan version of aloo kulcha.

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