How to make 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

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Baking powder (बेकिंग पावडर)

Cuisine : Punjabi

Course : Breads

For more recipes related to Amritsari Aloo Kulcha checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Garlic Naan . You can also find more Breads recipes like Chapatti Yorkshire Pudding Gobhi Parantha Aloo Anardana Kulcha

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha Recipe Card


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.

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Amritsari Aloo Kulcha Recipe

  • Refined flour (maida) 1 1/2 cups for dusting

  • Baking powder 1/2 teaspoon

  • Sugar 1/2 teaspoon

  • Salt to taste

  • Soft butter 2 1/2 tabl to baste

  • Milk 3/4 cup

  • Dried fenugreek leaves to sprinkle

  • Ghee as required

  • Raita to serve

  • For stuffing

  • Large potatoes boiled, peeled and mashed 3

  • Green chillies chopped 2

  • Chaat masala 1/2 teaspoon

  • Dried pomegranate seeds crushed 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespo to sprinkle

  • Medium onion chopped 1

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Coriander seeds crushed 1 tablespoon

  • Ginger grated 1/2 inches


Step 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.

Step 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.

Step 3

Divide the dough into 4 equal portions and shape them into balls, set aside.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.