Amritsari Kulcha or Aloo Naan or Potato Kulcha would be perfect for weekend dinner, parties, get together, potluck or game night. This aloo Kulcha recipe is easy and super tasty.
If you love Punjabi food, you must try this Amritsari Kulcha recipe.
Made with simple kitchen ingredients, this aloo Kulcha recipe is perfect to be served to your guests.
Make spicy chole to go with this North Indian Kulcha recipe and enjoy with a tall glass of cool lassi! Kitty parties, pot lucks and game nights are perfect occasions to relish this yummy side dish recipe. The best part is that you can make this Kulcha recipe on tawa. To make Kulchas in the oven , pre-heat the oven to the highest setting. Make the Kulchas and brush the top with a little oil and sprinkle the toppings and press it on gently with fingers. Place on a baking sheet and transfer to the oven to 400 to 450 F or higher- for 5 to 10 minutes. Check it and if need you can add more time as it depends on the temperature of the oven and thickness of the Kulchas.
The dough should be soft and smooth. So when you add flour make sure you don’t add all at once. Because, the amount of flour you need may vary depending on the weather and the brand of flour you use. You may add paneer in aloo Kulcha but usually Amritsari Kulcha is only with aloo. In my childhood I have eaten so many Kulcha at Amritsar. Once you have it you will never forget its taste.
Try other recipes : Baingan ka Bhurta |Bharwa Bhindi | Palak Aloo
Use the right amount of spice combination for both the filling and topping. Brush it finally with butter to enhance the taste. More the butter, better it is.
So here is the Amritsari Kulcha or Aloo Kulcha, in other words naan stuffed with potatoes. Serve this lip-smacking side dish with curd or Amritsari chole and onion and achar.
Amritsari Kulcha
Ingredients
- 3 cup Flour or 350 gram
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1/4 cup Yogurt
- 2 Tbsp Clarified Butter Oil / Ghee
- 1 cup Water As Needed
- Oil – As Needed To cook
- Extra Flour – to use while Rolling
For the Filling
- 2 – 3 Potatoes
- 1 tsp Ginger Grated
- 1 – 2 Green Chilies To Taste
- Coriander seeds to garnish
- 1 Lemon
- 1 tsp Garam Masala
- 1/4 tsp Turmeric optional
For Toppings
- Nigella Seeds Kalonji
- Fresh Coriander leavers
- Coriander Seeds Crushed
- Chili Powder
Instructions
- Take the flour, baking soda, and salt in a large mixing bowl. Add the oil and yogurt to it. Start kneading by adding enough water to make a fairly stiff dough.
- Knead for another 5 minutes or until the dough begins to relax a little without adding any extra water.
- Cover with a damp kitchen towel or place in a large airtight container for 1 to 2 hours.
- Boil and cool potatoes and then mash the potatoes.
- Finely chop the chilies and finely chop the coriander leaves (Hara Dhaniya)
- Add the chilies, coriander (Hara Dhaniya) and spices to the potato mix. Squeeze a few drops of lemon on top and sprinkle salt.
- Mash everything well, taste and adjust salt and sourness according to your taste. Set aside.
- When ready to make Kulcha heat a thick bottomed griddle or tawa over medium heat.
- Divide the dough into 6 or 8 equal sized portions and form into smooth balls.
- Divide the filling equally into the same number of portions and form each into a ball.
- Dust the flat working surface and rolling pin with a little flour and press a dough ball into a thick flat dish about 3 to 4 inches in diameter.
- Cup one palm and place the disc on top and gently push down to shape like a small bowl. Place one portion of the filling in the depression and pull the dough over it from all sides and pinch it close.
- Return to the rolling board and roll into a circle like chapati but not think like chapati.
- If using any toppings press a portion on the top. For dry toppings like nigella seeds it helps to lightly brush the top with water and sprinkle the seeds on top.
- Place the Kulcha on the heated tawa (griddle) with the toppings facing up.
- When bubbles start forming on top brush the top with a little oil and flip .
- Brush a little oil, wait for it to puff up a little more. Flip again to finish cooking both sides evenly.
- Remove from heat and put some butter or ghee on top of it and crush it lightly before serving.
