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Sunday, October 18, 2015

Aloo kulcha is an Indian flat bread made with all purpose flour, stuffed with spiced potato mix. I have never had aloo kulcha at restaurants. But last week my friend sent me pictures to tempt me and sent me how she made it too. I decided to include it in my lunch menu 57, as you have seen last week. I thought I should post last week itself but couldn’t. Many of us love aloo paratha, potato in anything makes it delicious right? So obviously this was also very delicious, both Aj and Vj had it with lunch. My favorite still remains aloo paratha though.

Full video for aloo kulcha recipe :

Aloo kulcha recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time3 hrs dough resting    |  Cook time: 20 mins     Makes: 5


Maida / All purpose flour – 1 cup

Milk – 1/4 cup

Curd – 1 tbsp

Baking powder – 1/2 tsp

Cooking soda – 1/4 tsp

Sugar – 1 tsp

Salt – as needed

Butter- to smear (optional)

For stuffing

Potato – 2

Red chilli powder – 1 tsp

Amchoor powder – 1 tsp

Coriander seeds powder – 3/4 tsp

Garam masala – 1/4 tsp

Ajwain – 1/2 tsp

Chopped coriander – 3 tbsp

Salt – as needed


  1. Mix flour, baking powder, cooking soda, sugar, salt well with a whisk. Make a dent and add milk, curd.
  2. Mix together and sprinkle more water and make it to a non sticky dough. Dough should be soft, not too tight. Keep aside for 3 hrs, knead again to make it smooth and make 5 equal sized balls.
  3. Meanwhile, you can prepare potato stuffing. Pressure cook potato for 3 whistles. Once done, peel the skin and crumble it. Add all the masala powders mentioned, salt, ajwain, coriander leaves and mix well.
  4. 1-roll
  5. Make equal sized balls same as maida dough.Spread the rolled maida dough to a thick disk.
  6. 2-roll
  7. Place the potato stuffing inside. Gather the sides and cover the stuffing and pinch together to seal.
  8. 3-stuff
  9. Dust well with flour and spread to thick kulchas. Sprinkle some sesame seeds and chopped coriander leaves  and put the rolled kulchas over it. Gently roll again to make it stick to the kulcha.
  10. 4-roll
  11. Sprinkle few drops on the top surface of the kulcha and smear every where. Heat tawa and place the kulcha with water applied side over it.  Cook covered for a minute.
  12. 5-cook
  13. Flip and cook for 1/2 a minute and if you want, you can cook in direct flame for few seconds.
  14. 6-ready


    • Keeping the dough for resting gives you soft dough and kulchas. So don’t skip it.
    • Do not over cook potatoes as it may retain water and become gooey. This will make the stuffing come out while rolling the kulcha.
    • In case if you run into problem and the stuffing becomes too sticky, add some bread crumbs to make it stiff.

Smear with butter on top if desired and serve with any rich side dish – you see shahi paneer in the picture and it was perfect match!



  1. Its vey yummy... i like it..

  2. Its vey yummy... i like it..

  3. Its vey yummy... i like it..

  4. Looks perfect. Quite filling and perfect for any party

  5. Looks amazing.. I would love it have it for dinner

  6. Looks yum...was wondering whats the meaning of 'place the kulcha with water applied side over it'? sorry if its a ridiculous question

    1. water applied side should be put on the tawa. Hope its clear. Refer video if not clear. Let me know if you need further clarification :)

  7. Tempting, yummy dish for dinner.

  8. Can I ferment the dough instead of adding cooking soda and baking powder. If so how long should I allow it to ferment

  9. Can I ferment the dough instead of adding cooking soda and baking powder. If so how long should I allow it to ferment

    1. It will not puff and turn out spongy as it will be when we use cooking and baking powder

    2. Very tempting super soft kulchas

    3. Very tempting super soft khulchas

  10. Hi Raks... if I want to make plain butter kulcha, should I just skip potatoes and add the rest?? Or is there any other method for it..?


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I am currently away, might take a bit while to respond to your query, but will sure do when I find time.