Amritsari Aloo Kulcha is a traditional Punjabi recipe, originated in Punjab. Primarily this Kulcha called a naan (flat bread), as it is very popular in Amritsar (Punjab), it is named Amritsari Kulchas. This is kind of desi-pizza, stuffed with masala potatoes. It is a delicious Indian recipe served as a main, or breakfast. Basically or traditionally Kulcha make in a clay tandoor, flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter (Desi Ghee), and then eaten with spicy chole (chickpeas curry). Today I will show you how to make both versions with oven (tandoor) and without oven (tandoor), means stove top. Both versions are very easy and surely no fail recipe.

Ingredients:

Dough

• 3 cup Maida/All Purpose Flour
• 2 tsp Yeast
• 2 tbsp Curd/Yogurt
• 2 tbsp Oil/ 1 tbsp Ghee
• 2 tsp Sugar
• Salt

Stuffing/Filling

• 2 cup Boiled-Peeled & Mashed Potatoes
• ¼ cup Finely Chopped Onion
• 2 Green Chili Finely Chopped
• 1-2 tbsp Chopped Coriander Leaves
• ½ Lemon Juice
• 1-2 tsp Whole coriander Seeds
• 1 tsp Dry Anar Dana/ Dry Pomegranate seeds (optional)
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• 1 tsp Chaat Masala/ ½ tsp Amchoor Powder (Dry Mango Powder)
• Salt
• Flour/Maida for Dusting

Method:

Dough

1. Take a large bowl, pour ¼ cup luck warm water, and then add sugar, yeast and mix well with spoon, cover it for 10 minutes.

2. Add maida, salt, oil/ghee, curd and mix well, knead it for 4-5 minutes, and then make semi stiff dough.

3. Apply little oil, cover the dough and place it in a warm place for 30-35 minutes or till double.

Stuffing

1. Take another bowl, add mashed potatoes, onion, green chili, lemon juice and coriander leaves.

2. Add red chili powder, coriander seeds, dry pomegranate seed, garam masala, salt, Chaat masala and mix well.

Process

1. Take the prepared dough, punch it down and knead it again for 2 minutes.

2. Now divide the dough into 8-10 balls.

3. Take one ball, dust in maida, roll it and make thick circle disk.

4. Now place the stuffing on the disk and close the edges, farm it into the ball.

5. Dust the ball into the flour, flatter with using fingers, and then roll it like a paratha using roller pin.

On Tava/Griddle

1. Heat the griddle, place the rolled Kulcha on it and cook for a minute or till down side spotted little brown.

2. Flip it other side and cook it for 1-2 minutes, and then roast it for few seconds on a direct flame using a cooling rack.

3. Now remove it on plate and apply ghee.

In Oven

1. Preheat the oven on maximum temperature.

2. Take a baking tray, grease it with few drop of oil. Place the Kulcha on it.

3. Sprinkle some whole coriander seeds, coriander leaves, press them lightly, and brush it with oil or ghee.

4. Place the tray into the oven and then bake it for 5-7 minutes on highest temperature.

Amritsari Aloo Kulcha is ready, Serve with curry, chole or rayta, and enjoy this yummy recipe with your family or friends.

Tip:

You can replace yeast with ½ tsp baking powder and ¼ tsp baking soda. But keep aside for 2-3 hours to get good fermentation.

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