Amritsari Kulcha – Potato Stuffed Kulcha

Aloo Kulcha Amritsari Kulcha
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Have you had Amritsari Kulcha ? Amritsar is a  city in India, famous  for its  sights , sounds  and  of  course food.  This kicked up version of Kulcha  from  Amritsar  is  very   much like  the  city –  spicy , exotic  and  utterly delicious !!!  Punjabi food  is  rustic, rich, home style and  sophisticated, and  most importantly YUM !!

What makes  Amritsari Kulcha  so awesome ?  Interestingly  it  takes only a  few  simple ingredients –  the humble  aloo (potato), a few  fresh spices, and  maybe  some  paneer.  I do not  use Paneer (Indian cottage  cheese),  and  like  to keep most of  my cooking  diary free (Is  there such a  term as Vegan Pescetarian?).  So here is  the Amritsari Kulcha or  Aloo Kulcha, in other words   Kulcha  stuffed  with potatoes.

The potatoes   in the  breads makes  it  soft   and  spongy inside   and  helps  the  bread stay  soft  for long , much longer  than  the  regular  naan or  kulcha.  I  like  to keep the  fillings  mild  and allow the texture of the potato(y) goodness take the  center stage. Of course , if  you  were  having  this  in the  streets  of  Amritsar,  it  will be  a  spicier  version.

Aloo Kulcha - Amritsari Kulcha

Do I need to make  a  case  for  making this ?  Well here are a  few  reasons – one doesn’t  need  any fancy  gadgets  or  techniques for this flat  bread.  It is  made on  stove  top. There is  nothing  stopping  you  from  firing  up the  grill or  that  fancy  brick oven,  but  all I am  saying  is  that  it  is  as  delicious  (if  not  more !)  just  on the  stove  top.  By all means  go ahead   for  the  charcoal effect  if you  feel like it.   Serve it with  Chole  and  a  a  few  sliced  onions , for a filling  vegetarian (vegan) meal.   Again  there  is  no need  to  restrain yourself  and  go vegetarian,  but  once  you try this  you  will understand its  appeal. Low  cal,  healthy and  nutritious  – need  more  reasons  to try ?.. here is  one – finger licking  good .

The  dough   for  this  bread  starts  out  just  the same as that of  the plain kulcha.  For a  detailed   recipe  of  Plain Kulcha check out   this  post .

Potato Mix For Aloo Kulcha

For  the  stuffing,  the  potatoes  are  boiled  and  mashed  together   with  salt , minced  green  chilies , garam  masala  and   a  pinch of  turmeric.If  you like  to add paneer , grate  it  fine  and  add to the potato mixture.  You can  add  amchoor  (dried  mango powder) ,  coriander  seeds,  dried anar (pomegranate )  seeds   etc., if these are available. The idea is to make a spiced  potato  filling .Eating  Kulcha Chole in the streets of  Amritsar,  with its  sights, sounds, and aromas  is an  experience in itself. Replicating  the  same  flavors  and  feelings is not going to be  an  easy task!  Savor  the  memories  and  go ahead  and  make  your  version !!

Aloo Kulcha

Here is  my brunch – Aloo Kulcha,  Chole ,  yogurt  and  slice  of onions !!!  Now  I am  ready for  my siesta  🙂

Here is a short video on making  the  Amritsari Kulcha  I usually make   these Kulchas  without  any  toppings.  The  soft  layer of  spiced  potatoes  in the  middle  is  the  the star for  me.   Another reason I do not  favor  toppings  is  that  they tend  to  burn   very easily,  which happens  often  when  making  these on stove  top. If you are using  the oven or  tandoor   there is  no need  to   flip the   Kulchas  and  feel  free  to add  any desired  toppings  to  your  hearts  content. 

To make  Kulchas  in the  oven , pre-heat the oven to  the  highest  setting. If  you have a  pizza stone place it  in the  oven  before  turning it on. Form the  Kulchas  and  brush the  top  with a  little  oil and  sprinkle  the  toppings  and  press it  on gently. Place on a  cookie  sheet   and  transfer to the  oven  or  place  directly on the  hot pizza stone.  Bake  5  to 10 minutes  till   the  Kulchas puff  up and the  tops brown  lightly.   Remove  from the oven and  keep covered till   serving.    Serve  warm  with  Chole   or any side of  your  choice.

For a  vegan version, skip the  yogurt  and  increase the oil by 1 Tbsp.  If  you have almond mink/soymilk  replace 1/2 C water  with it while  kneading. Also use  baking powder  instead of baking soda.  Use  about 2 Tsp  of  baking  powder for  the  recipe  below.

Amritsari Kulcha – Potato Stuffed Kulcha

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 3 hours, 30 minutes

Yield: 6 to 8 Servings

Ingredients

AP Flour - 3 C (350g)
Baking Soda - 1/2 Tsp
Salt - 3/4 tsp
Yogurt - 1/4 C
Oil/Ghee - 2 Tbsp
Water - 1 C (As Needed)
Oil - As Needed To cook
Flour - As Needed to Roll
For the Filling
Potatoes - 2 to 3
Grated Ginger - 1Tsp
Green Chilies - 1 to 2 (To Taste)
Cilantro/Coriander Leaves - A few
Lemon - 1
Garam Masala - 1 Tsp
Turmeric - 1/4 Tsp
Optional Toppings (See Notes)
Nigella Seeds (Kalonji)
Cilantro
Crushed Coriander Seeds
Chili Powder

Instructions

Take the flour, baking soda, and salt in a large mixing bowl. Add the oil and yogurt to it. Start kneading by adding enough water to make a fairly stiff dough. Knead for another 5 minutes or until the dough begins to relax a little without adding any extra water. Cover with a damp kitchen towel or place in a large airtight container for 1 to 2 hours.

Boil and Mash the potatoes. Finely chop the chilies - remove the seeds and veins if desired- and the cilantro. Add the chilies, cilantro and spices to the potato mix. Squeeze a few drops of lemon on top and sprinkle salt. Mash everything well, taste and adjust salt and sourness according to your taste. Set aside.

When ready to make Kulcha heat a thick bottomed griddle or tawa over medium heat.

Divide the dough into 6 or 8 equal sized portions and form into smooth balls. Divide the filling equally into the same number of portions and form each into a ball.

Dust the working board and rolling pin with a little flour and press a dough ball into a thick flat dish about 3 to 4 inches in diameter. Cup one palm and place the disc on top and gently push down to shape like a small bowl. Place one portion of the filling in the depression and pull the dough over it from all sides and pinch it close. Return to the rolling board and roll into a circle of about 6 to 8 inch in diameter. It should be about 1/8 th of an inch thick.

If using any toppings press a portion on the top. For dry toppings like nigella seeds it helps to lightly brush the top with water and sprinkle the seeds on top.

Place the Kulcha on the heated tawa (griddle) with the toppings facing up. When bubbles start forming on top brush the top with a little oil and flip . Brush a little oil, wait for it to puff up a little more. Flip 1 to 2 more times to finish cooking both sides evenly. Remove from heat serve immediately or keep covered till serving.

Best served warm.

Notes

  • It is best not to use toppings that burn easily when making Kulcha on stove top.
  • Place the formed kucha's with any/no toppings in a baking tray and bake in a very hot oven - 400 to 450 F or higher- for 5 to 10 minutes. Baking times vary based on how hot the oven is as well the thickness of the kulcha.
  • If using amchur or anardana you may not need to add any lemon juice.

https://oventales.com/amritsari-kulcha/

Amritsari Kulcha Aloo Kulcha

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