Make Stuffed Aloo Kulcha at home with this detailed stepwise picture recipe – one of the delicious, softest leavened breads that’s just like the one from your favorite restaurant.
I love making restaurant style Indian breads at home and absolutely love experimenting different combinations too. I have already tried Whole Wheat Garlic Naan, Whole Wheat Kulcha, Paneer Kulcha, Plain Kulcha, Plain Naan, Rumali Roti and many other bread recipes. The latest entrant into that list is Stuffed Aloo Kulcha – softest homemade kulcha stuffed with spicy aloo/potato masala. It is very simple, if you have made paratha at least once.
If you love Aloo Paratha as much as I do, I can assure you that this Stuffed Aloo Kulcha is all the more delicious. The potato stuffing makes this flat bread extremely soft and it stays that way even after hours of making it. As with all my Kulcha recipes, I depend on a bit of baking powder and baking soda, not yeast unlike the Naan recipes. There is very little waiting time and the preparation of dough is very simple too. Once the dough is made and rested well, the Kulchas puff up and turn golden beautifully. I used onion seeds/kalonji and lots of fresh coriander leaves to top off the Aloo Kulchas and brushed lightly with butter as a finishing touch.
How to make Stuffed Aloo Kulcha | Easy Aloo Kulcha Recipe –
Detailed step-wise picture recipe of making Stuffed Aloo Kulcha | Easy Aloo Kulcha Recipe –
Pulse through the coriander leaves and green chilli to grind coarsely.
Add it to the rest of the ingredients for aloo stuffing, mix well and set aside.
To prepare the Kulcha dough – In a mixing bowl, add flour along with salt, sugar, cooking soda and baking powder. Mix well.
Make a well in the center and add the curd and milk. Mix well. The flour would be crumbly. Add few tbsp of milk if required and knead it into a soft pliable dough.
Add a tsp of oil on top and let it rest for at least an hour.
Divide the dough into six equal portions. Similarly divide the potato stuffing into six equal portions.
Take a ball of dough and roll it into a medium sized thick circle. Add one portion of the potato stuffing at the center and close it by bringing all edges together.
Sprinkle some sesame/onion seeds (if adding) and slightly press them. Add few drops of oil on top and gently roll the dough into a circle.
Meanwhile heat a heavy tawa (like cast iron) and once is it hot enough, place the prepared Aloo Kulcha with plain side facing down. Cook it on medium heat. In few seconds, there would be bubbles coming up.
Gently flip it to cook on the other side on medium flame. Apply oil/butter.
Flip again and apply oil/butter on the other side. As the kulcha gains a lot of golden brown spots, remove it onto a plate. Repeat the same with rest of the dough.
Serve hot with any of the preferred side dishes.
- I didn’t use any water and the milk quantity was just enough the flour quantity. Adjust as per preference.
- While rolling the Kulcha, make sure it’s as thin as possible as the dough quickly contracts and can become thick while cooking. Also, roll each kulcha only when ready to cook.
- I used oil to cook the kulcha, applying butter enhances the taste.
- If required, Kulcha can be put on open flame for 5 secs on each side.
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