Aloo Kulcha Recipe | Amritsari Kulcha Recipe

aloo kulcha recipe

Aloo Kulcha Recipe: A traditional punjabi cuisine indian flat bread recipe made with all purpose flour / maida and stuffed with potato. Amritsari naan or kulcha is traditionally baked in an Indian tandoor oven, but this recipe uses a stovetop tawa.

A popular Indian and Pakistani naan bread recipe that is typically served with chole masala or channa masala. Amritsari kulcha is a potato-stuffed kulcha recipe that originated in Amritsar, a city in Punjab.

I always make kulcha for lunch or dinner with any paneer-based curry or soya chunks curry. However, I was surprised to learn that these naan bread recipes are eaten for breakfast in Punjab. The most popular aloo kulcha recipe in the subcontinent is with plain raita or mint raita.

In addition, some helpful hints and suggestions for making the perfect amritsari kulcha recipe. To begin, I kneaded the dough with plain lukewarm water; however, warm milk can also be used to knead the dough. This would yield a soft, layered kulcha recipe. Second, always wet the backside of the kulcha before heating it on the tawa or in the oven. Finally, the potato stuffing can be omitted entirely, leaving you with a plain kulcha recipe.

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aloo kulcha recipe

Aloo Kulcha Recipe

Amritsari Aloo Kulcha is a classic Punjabi dish. Amritsari Aloo Kulcha is a Punjabi dish. Amritsari Aloo Kulcha, also known as Amritsari Kulcha, is a type of naan (flat bread) that is very popular in Amritsar (Punjab). This is a type of desi-pizza with masala potatoes stuffed inside. Amritsari Aloo Kulcha is a delicious Indian dish that can be served as a main course or for breakfast. Traditionally, Kulcha is made in a clay tandoor by rolling flour dough into a flat, round shape and baking it in an earthen clay oven until golden brown. It is usually rubbed with butter (Desi Ghee) before baking and served with spicy chole (chickpeas curry). Today I'll show you how to make Amritsari Aloo Kulcha with and without an oven (tandoor), i.e. on the stove top. Both versions are very simple and will not let you down.
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course roti
Cuisine Indian
Servings 6 servings


To make the dough:

  • 2 cups  maida / all-purpose flour / refined flour / plain flour
  • 1 tsp  sugar
  • 1 tsp  baking powder
  • 1/4 tsp  baking soda
  • salt to taste
  • 1/4 cup curd / yogurt   (fresh thick)
  • 2 tsp  oil
  • luke water as required (to knead)

For stuffing potatoes:

  • 2  large potato   (boiled and peeled)
  • 1  green chili   (finely chopped)
  • 1/2 tsp  kashmiri red chili powder / lal mirch powder
  • 1/4 tsp  garam masala powder
  • 1 inch ginger  (grated)
  • 1/4 tsp  aamchur powder / dry mango powder
  • 1/4 tsp ajwain / carrom seeds
  • 2 tbsp coriander leaves  (finely chopped)
  • ▢salt to taste

Other ingredients:

  • 2 tsp  black sesame seeds / til
  • 3 tbsp  coriander leaves  (finely chopped)
  • 2 tbsp butter


Recipe for kulcha dough:

  • To begin, combine maida, sugar, baking powder, baking soda, salt, curd, and oil in a large mixing bowl.
  • Mix thoroughly to ensure that everything is well combined.
  • Add the remaining lukewarm water and knead the dough for 10 minutes.
  • If necessary, add more water and knead the dough until it is smooth and soft.
  • Cover with a damp cloth and set aside for 2 hours in a warm place.

Recipe for aloo kulcha stuffing:

  • To begin, place boiled and peeled potatoes in a mixing bowl.
  • Mash the potatoes even more thoroughly
  • Green chilli, ginger, red chilli powder, garam masala, aamchur powder, coriander leaves, ajwain, and salt are also added.
  • Mix thoroughly to ensure that everything is well combined. set aside

Preparing the recipe for aloo kulcha:

  • After 2 hours, slightly knead the dough. to remove any air that may be present in the dough
  • pinch a ball of dough
  • And roll to make a 5 inch circular disc If the dough is sticking to the rolling pin, coat it with oil.
  • Lastly, in the centre, place a ball of aloo stuffing.
  • Begin pleating at the edge and work your way to the centre.
  • Also, join the pleats and secure them tightly.
  • Reverse the ball to avoid any pleats from forming.
  • Sesame seeds and coriander leaves should be sprinkled on top.
  • Further pressing and flattening with your hand
  • Turn it upside down, with the coriander leaves and sesame seeds facing down.
  • Using a rolling pin, gently roll into an oval shape. Make sure it's not too thin or too thick. Keep the size in mind as well. It should not be larger than the size of your tawa.
  • Brush the kulcha with water. Make sure to coat evenly. This helps the kulcha stay on the tawa.
  • Moreover, slowly flip it over and place it on a hot tawa. Remember to be gentle when applying the water-coated side to the tawa. Also, avoid using nonstick tawa.
  • Press gently. This helps the kulcha adhere to the tawa, and when you flip the tawa upside down, it will remain intact.
  • After a minute, flip the tawa upside down and cook the kulcha directly on the flame until golden brown.
  • Additionally, add some more butter (this is optional, however, helps to make your kulcha stays soft for longer time)
  • Gently scrape the kulcha from the bottom and remove
  • Finally, serve the hot aloo kulcha with your favourite curry, such as chole masala or channa masala.
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  • Notes:First, knead the dough to make a smooth, soft dough; otherwise, the kulcha will be chewy.
  • To make plain kulcha, simply leave out the stuffing.
  • It is necessary to use water. This allows the naan or kulcha to stick to the tawa and allows you to flip the tawa and cook directly on the flame.
  • In addition, instead of a tawa, you can bake the kulcha in an oven or a tandoor. However, never use a nonstick tawa because it slips when reversing.
  • Moreover, roll to any desired shape. However, I prefer to keep it oval so that it resembles the ones served in restaurants.
  • Finally, when served hot, amritsari kucha or aloo kulcha taste fantastic.


What is the distinction between a paratha and a kulcha?

The paratha is made from whole wheat flour, whereas the kulcha is made from maida. In kulcha dough, leavening agents such as yeast, curd, and baking powder are used, but not in paratha dough.

What foods go well with kulcha?

Chola Kulcha is primarily sold on the streets of Punjab and Delhi and is enjoyed by a large number of people. Some served it with Green Chutney (Dhaniya Pudina Chutney), Mithi Chutney (Imli Khajur Ki Chutney), and sliced onions. It is a filling and delicious meal.

Is kulcha good for you?

Is butter kulcha nutritious? No, butter kulcha is not nutritious. Butter kulcha is made with whole wheat flour, butter, and curds.

What’s the distinction between kulcha and naan?

Kulcha are Indian flatbreads similar to naan, but the main difference is that kulcha are made with maida or refined white flour, whereas naan are made with wheat flour. To make it soft and light, Naan dough is leavened with yoghurt and yeast, whereas Kulcha dough is not.

Is the kulcha softer than the naan?

The primary distinction between kulcha and naan is that kulcha is an Indian flatbread made with maida or refined white flour, whereas naan is an Indian flatbread made with wheat flour. Furthermore, unlike kulcha dough, naan dough is leavened with yeast and yoghurt or milk, resulting in a lighter, softer texture.

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