Amritsari Aloo Kulcha

Rich and oozing with butter these kulchas are full of wonderful flavour and tasteRich and oozing with butter these kulchas are full of wonderful flavour and taste This is a Sanjeev Kapoor exclusive recipe.

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Amritsari Aloo Kulcha

Main Ingredients Refined flour (maida), Baking powder
Cuisine Punjabi
Course Breads
Prep Time 41-50 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Amritsari Aloo Kulcha

  • 1 1/2 cups for dusting Refined flour (maida)
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Sugar
  • to taste Salt
  • 2 1/2 tabl to baste Soft butter
  • 3/4 cup Milk
  • to sprinkle Dried fenugreek leaves
  • as required Ghee
  • to serve Raita
  • For stuffing
  • 3 Large potatoes boiled, peeled and mashed
  • 2 Green chillies chopped
  • 1/2 teaspoon Chaat masala
  • 1 teaspoon Dried pomegranate seeds crushed
  • 2 tablespo to sprinkle Fresh coriander leaves chopped
  • 1 Medium onion chopped
  • to taste Salt
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1 tablespoon Coriander seeds crushed
  • 1/2 inches Ginger grated


  1. Take refined flour in a bowl, add sugar, baking powder, salt, butter and milk, mix well and knead into soft dough. Cover with a damp cloth and set aside for 10-15 minutes.
  2. Dust some flour on the worktop, place the dough and roll into a thick disc, apply a little butter and roll it. Roll the dough again and apply some more butter, roll it and pinch the edges to seal the dough.
  3. Divide the dough into 4 equal portions and shape them into balls, set aside.
  4. To make the stuffing, take potatoes in a bowl, add green chillies, chaat masala powder, crushed dried pomegranate seeds, coriander leaves, onion, salt, red chilli powder, garam masala powder, crushed coriander seeds and grated ginger and mix well.
  5. Dust the worktop with flour, place each dough ball and roll it slightly, place some stuffing in the centre, bring the edges together and pinch to seal. Flatten the stuffed balls slightly and further roll into thick kulche.
  6. Heat a non-stick tawa, place each kulcha, one at a time, on it. Brush a little water on top, sprinkle a little coriander leaves and dried fenugreek leaves and press lightly.
  7. Turnover, drizzle a little ghee on top and turnover again and drizzle a little ghee on this side too. Cook on low heat, flipping sides till both sides are light golden.
  8. Take it off the heat, place it on a worktop and crush each kulcha gently. Keep them on serving plate and serve hot with raita.