Aloo Kulcha is a North Indian delicacy made by stuffing a soft dough with spiced mashed potatoes. The dough is prepared using yogurt, baking soda, and baking powder to ensure a soft texture. The filling is flavored with green chilies, coriander, and spices like garam masala and amchur. Rolled-out kulchas are topped with nigella seeds and cooked on a tawa until golden. They are brushed with butter for extra flavor. Serve them hot with chole, yogurt, or a tangy pickle for a comforting and flavorful meal.
Ingredients
For the Dough
- 2 cups all-purpose flour (maida)
- 1/4 cup yogurt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sugar
- 1/4 tsp salt
- Water as needed
- 1 tbsp oil
For the Potato Filling
- 3 medium-sized boiled potatoes, mashed
- 1 green chili, finely chopped
- 1/4 cup finely chopped coriander leaves
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 tsp dry mango powder (amchur)
- 1/2 tsp cumin powder
- Salt to taste
For Topping
- Butter or ghee
- Nigella seeds (kalonji)
- Fresh coriander leaves
Steps to Prepare Aloo Kulcha
Step 1: Prepare the Dough
- In a large bowl, mix all-purpose flour, baking soda, baking powder, sugar, and salt.
- Add yogurt and oil, then mix well. Gradually add water and knead into a soft, smooth dough.
- Cover the dough with a damp cloth and let it rest for 1-2 hours to ferment slightly.
Step 2: Prepare the Potato Filling
- Mash the boiled potatoes until smooth and lump-free.
- Add green chili, coriander leaves, red chili powder, garam masala, dry mango powder, cumin powder, and salt. Mix thoroughly to form a cohesive filling.
- Divide the potato mixture into equal-sized balls and set aside.
Step 3: Assemble the Kulcha
- Divide the rested dough into equal portions and roll each into a ball.
- Take one dough ball and flatten it slightly. Place a potato filling ball in the center.
- Seal the edges by pinching them together and gently flatten the stuffed dough ball.
- Roll it out carefully into a round or oval shape, ensuring the filling doesn't spill out.
Step 4: Cook the Kulcha
- Preheat a tawa (griddle) or non-stick pan over medium heat.
- Place the rolled-out kulcha on the hot tawa. Cook for 1-2 minutes until bubbles appear.
- Flip and cook the other side for 1-2 minutes.
- Brush butter or ghee on the top and sprinkle with nigella seeds and coriander leaves. Press gently so the toppings stick.
Step 5: Final Touch and Serve
- Flip the kulcha one last time and cook until golden brown and slightly crispy.
- Repeat the process for the remaining dough and filling.
- Serve hot with chole (chickpea curry), yogurt, or pickle for a delicious meal.
This homemade Aloo Kulcha is perfect for any occasion, offering a burst of flavors with every bite. Enjoy the soft bread with its spicy potato filling for a satisfying treat.
