Amritsari Aloo Kulcha Recipe - Kulcha with a double dough stuffed with a spicy potato mixture.

This recipe has featured on the show Khanakhazana.

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

Cuisine : Punjabi

Course : Breads

Amritsari Aloo 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 Amritsari Aloo Kulcha checkout Paneer Aur Pudina Naan , Bread Rolls , Focaccia , Hot Cross Buns . You can also find more Breads recipes like Capsicum Sweet Corn Parantha, Aloo Puri, Makai Mooli Parantha, Lehsuni Methi Parantha. Or try out these recipes from Punjabi Cuisine like Baked Methi And Palak Puri, Curry leaves chutney, Aloo Bread Pakoda With Imli Chutney, Egg Pyaaz Bharwan.

Amritsari Aloo Kulcha Recipe Card

Amritsari Aloo Kulcha
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Prep Time : 1.30-2 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Medium

Ingredients for Amritsari Aloo Kulcha

  • Refined flour (maida) 4 cups

  • Potatoes boiled and grated 2 medium

  • Baking powder 1/2 teaspoon

  • Soda bicarbonate 1/4 teaspoon

  • Salt to taste + teaspoon

  • Yogurt 1 tablespoon

  • Egg 1/2

  • Milk 1 cup

  • Sugar 1 teaspoon

  • Oil 1 tablespoon

  • Butter 4 tablespoons

  • Onion 1/2 medium

  • Green chillies chopped 2

  • Red chilli powder 1/2 tablespoon

  • Cumin powder 1 tablespoon

  • Pomegranate seeds (anardana) 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

First dough Sieve flour with baking powder, soda bicarbonate and salt. Add yogurt, egg, milk, sugar and sufficient water. Knead well into a medium soft dough. Apply a little oil and knead it further.

Step 2

Keep it under wet cloth for one hour. Knead the dough once again and divide the dough into eight equal portions. Second dough Sieve refined flour with salt.

Step 3

Rub in butter till it becomes crumbly. Gradually mix in the milk and knead to make a soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes.

Step 4

Knead the dough once again and divide the dough into eight equal portions and form them into smooth balls.

Step 5

Cover with the damp cloth and rest for another ten minutes. Stuffing Mix potatoes, onion, salt, green chillies, red chilli powder, cumin powder, anardana and coriander leaves. Mix with hands.

Step 6

Divide the potato mixture into eight equal portions and keep aside.

Step 7

Flatten a portion of the first dough, place a portion of the potato mixture in the centre and fold the dough over to form a ball.

Step 8

Flatten a portion of the second dough and place the stuffed ball in the centre and fold to form a ball. Place this on a lightly floured surface and roll gently into a disc.

Step 9

Heat a pressure cooker. Rub a wet hand on one side of the kulcha, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the kulcha.

Step 10

Place the cooker over the flame upside down so that the open end is towards the flame.

Step 11

Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Straighten the cooker and gently dislodge the kulcha from the cooker wall. Brush the hot kulcha with butter and serve immediately.

How to make Amritsari Aloo Kulcha

Step 1

First dough Sieve flour with baking powder, soda bicarbonate and salt. Add yogurt, egg, milk, sugar and sufficient water. Knead well into a medium soft dough. Apply a little oil and knead it further.

Step 2

Keep it under wet cloth for one hour. Knead the dough once again and divide the dough into eight equal portions. Second dough Sieve refined flour with salt.

Step 3

Rub in butter till it becomes crumbly. Gradually mix in the milk and knead to make a soft and smooth dough. Cover with a damp cloth and rest the dough for ten minutes.

Step 4

Knead the dough once again and divide the dough into eight equal portions and form them into smooth balls.

Step 5

Cover with the damp cloth and rest for another ten minutes. Stuffing Mix potatoes, onion, salt, green chillies, red chilli powder, cumin powder, anardana and coriander leaves. Mix with hands.

Step 6

Divide the potato mixture into eight equal portions and keep aside.

Step 7

Flatten a portion of the first dough, place a portion of the potato mixture in the centre and fold the dough over to form a ball.

Step 8

Flatten a portion of the second dough and place the stuffed ball in the centre and fold to form a ball. Place this on a lightly floured surface and roll gently into a disc.

Step 9

Heat a pressure cooker. Rub a wet hand on one side of the kulcha, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the kulcha.

Step 10

Place the cooker over the flame upside down so that the open end is towards the flame.

Step 11

Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Straighten the cooker and gently dislodge the kulcha from the cooker wall. Brush the hot kulcha with butter and serve immediately.

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