Aloo Anardana Kulcha Recipe - A delicious parantha with aloo and anardana.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida)(मैदा), Potatoes(आलू)

Cuisine : Punjabi

Course : Breads

Aloo Anardana Kulcha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Aloo Anardana Kulcha checkout Paneer Aur Pudina Naan , Bread Rolls , Focaccia , Hot Cross Buns . You can also find more Breads recipes like Luchi, Paneer Lifafa, Peethiwali Poori , Roti. Or try out these recipes from Punjabi like Lauki aur Wadiyon ki Sabzi, Moong Dal Stuffed Aloo Tikki, Methi Palak Dal, Mushroom Prawn Tikka.

Aloo Anardana Kulcha Recipe - How to make Aloo Anardana Kulcha


Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium


  • Refined flour (maida) 2 cups

  • Potatoes 2 medium

  • Soda bicarbonate 1/4 teaspoon

  • Yogurt 2 tablespoons

  • Milk 2 tablespoons

  • Oil 2 tablespoons

  • Salt to taste

  • Onion 1/2 medium

  • Green chillies 2

  • Fresh coriander leaves 1/4 bunch

  • Fresh mint leaves 8-10

  • Pomegranate seeds (anardana) 1 teaspoon

  • Red chilli powder 1/2 tablespoon

  • Cumin powder 1 tablespoon

  • Onion seeds (kalonji) 3/4 teaspoon

  • Butter 2 tablespoon


Step 1

Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk. Add sufficient water to make soft and smooth dough. Cover with a wet cloth and rest the dough for ten minutes.

Step 2

Add two tablespoons of oil and knead the dough well. Cover it once again and keep aside for at least an hour. Divide the dough into six to eight equal portions and form them into smooth balls.

Step 3

Wash, boil, cool, peel and grate potatoes. Peel, wash and finely chop onion. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves and mint leaves.

Step 4

Dry roast pomegranate seeds and grind to a coarse powder. Mix potatoes, onion, coriander leaves, mint leaves, green chillies, pomegranate seeds powder, red chilli powder, cumin powder and salt to taste.

Step 5

Divide potato mixture into six to eight equal portions and keep aside. Flatten a portion of dough, place a portion of potato mixture in the centre and fold the dough over to form a ball. Place the stuffed dough on a lightly floured surface and roll gently into a disc of four to five inch diametre.

Step 6

Brush lightly with oil, sprinkle kalonji on the surface and press with your palm. Preheat oven to 220°C. Place kulchas on a greased baking tray and bake in the preheated oven at 220°C for about six to eight minutes.

Step 7

Brush the hot kulchas with butter and serve immediately.

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