aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha

aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with 42 amazing images.

aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha is a famous North Indian delicacy loved by one and all. Learn how to make Amritsari kulcha.

To make aloo kulcha, combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes. Combine the plain flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water. Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes. Add the oil and knead very well. Keep aside. Divide the stuffing into 6 equal portions. Keep aside. Divide the dough into 6 equal portions. Press a portion of the dough flat on a rolling board and roll into a 125 mm. (5”) diameter circle using a little plain flour for rolling. Place a portion of the stuffing in the centre and press it lightly. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 150 mm. (6”) diameter circle with a little plain flour for rolling. Sprinkle ½ tsp of black sesame seeds and 1 tsp of coriander evenly over it and roll again into 200 mm. (8”) diameter circle using a little plain flour for rolling. Repeat steps 3 to 7 to roll 5 more kulchas. Heat a non-stick tava (griddle) and place a kulcha over it with the black sesame seed-coriander side facing downwards. Cook it on one side till it puffs slightly and then turn over. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides. Repeat the steps 9 to 11 to cook 5 more kulchas. Brush each kulcha with a little butter and serve immediately.

Dhaba aloo kulcha is a delicious, flavour-packed Indian bread, which is stuffed with a tasty, mildly-tangy potato mixture. A sprinkling of black sesame seeds and chopped coriander on the rolled dough boosts the aroma and flavour of the kulcha manifold.

The stuffing with generous use of green chillies, coriander and dried mango powder has the perfect balance of spice and tang in one dish. When cooked on the tava, these ingredients get toasted and give out an awesome aroma. Make sure to brush the Amritsari kulcha with a little butter before serving, to make the taste even richer!

You can serve the stuffed kulcha with Paneer Pasanda or Punjabi Chole. And when served for breakfast, these kulchas are paired with a bowl of curd and pickle like Punjabi aam ka achar.

Tips for aloo kulcha. 1. The plain flour should be free of lumps. Sieve it if necessary. 2. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long. 3. Prefer to use the old potatoes for this recipe. The new variety of potatoes tend to be slightly sticky. That would make rolling difficult. 4. You can pressure cook the potatoes or to save time you can cook the potatoes in a microwave. 5. The dough has to be soft, so it is easy to roll. 6. Use plain flour for rolling as required, so the kulcha doesn’t stick to the rolling board. 7. After stuffing the dough, roll it gently so the stuffing does not spill out. 8. After completing the rolling, ensure that the sesame side faces down on the tava. 9. This kulcha is stuffed and slightly thick so it will take some extra time to cook. 10. It has to be served immediately, else it will turn chewy.

Enjoy aloo kulcha recipe | Amritsari kulcha | stuffed kulcha | dhaba aloo kulcha | with step by step photos.