Kulcha is a delicious flatbread originating from northern India. This bread, usually baked in a tandor, is often filled with various ingredients that add an unrivalled flavour. Perfect for any special occasion, such as a festive dinner or a meal with friends, Kulcha stands out for its soft texture and intense flavours.
Originally from Punjab, it is from the naan family. Kulcha can be cooked in the oven or on the stove, using a pan called a tawa. Served hot, it is a delicious bread often accompanied by fresh tomatoes and sliced cucumber, chickpea or eggplant curry, masala cheese sauce, yogurt sauce or raita.
Typical of Punjabi cuisine, this bread has maida flour among its ingredients, and is often served stuffed with potatoes (aloo kutcha) and/or onions and mixed spices in abundance.
The kulcha is cooked in a tandoori, wood or gas oven, until the discs are puffed up and ready to be dipped usually in chana masala, not forgetting a generous smear of ghee. Traditionally cooked in a tandoor, this flatbread has been a staple in many families and has been adapted over time with different fillings and cooking styles.
This recipe is very popular in Amritsar in the state of Punjab. It is a soft bread stuffed, spicy and very tasty. You can also customize it with more local flavors. Not everyone likes Nigella or Ajwan, so feel free to use only sesame seeds. You can also adjust the filling to your taste. Amritsari Aloo Kulcha – Indian bread stuffed. How delicious!
This dish, which stands out for its soft texture and tasty filling, invites diners to enjoy a unique culinary experience. The fusion of spices and the fluffiness of the bread create a perfect balance, making each bite an irresistible delight.
It is fluffier than the other breads, with a slight thickness that suggests that some crumb may appear. It is ideal for dipping in curries and sauces such as those made from peeled lentils (dal).
Serve the Kulchas hot on a large plate or a sharing platter. Accompanying them with yogurt or chutney sauces will further enhance their flavour. For a healthier version, you can use whole wheat flour instead of white flour.
Replace the potato and pea filling with other vegetables or even cheese to vary the flavor. Pair Kulchas with a curry for a complete and traditional meal. This recipe requires a little skill to handle the dough and filling, but with patience and practice, anyone can master it.
This recipe is famous in north India where it's originated from. Aloo kulcha is basically a flat bread stuffed with a spicy potato filling and lightly brushed with ghee. It's typically eaten as breakfast, lunch or as a brunch. It is served hot straight out of the oven with plain yogurt and Indian pickles.
This recipe will bring your potatoes and onions to good use. The filling of these kulcha is on the grocer side so I would suggest you to put less red chili powder if you are someone who doesn't tolerate spicy food that good. It will be as tasty just less spicy. If you are a fan of spicy food tho you might want to spice it up even more so you can really play with the spiciness by putting less or more red chili powder.
These kulcha will get puffy and very crispy in the oven. Make sure to bake them until they get golden brown spots on them since that indicates that they'll be crispy. I like to brush mine very lightly with vegetable ghee as soon as I get them out of the oven right before serving them but this is optional although recommended.
If you want to turn down the spiciness and add some freshness to this dish I would highly recommend to eat them with a side of plain unsweetened vegan yogurt. The combo of aloo kulcha and vegan plain yogurt is perfection trust me.
Discover how to prepare this jewel of Indian cuisine and surprise your friends and family with a dish full of tradition and flavour.
Ingredients for the recipe
- 3 cups white flour
- 1/2 cup of natural yogurt
- 1/4 cup warm water
- 1 teaspoon of sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking powder
- 2 tablespoons olive oil
- 2 tablespoons of butter
- 1 cup cooked and mashed potatoes
- 1/2 cup cooked peas
- 1 onion finely chopped
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1/2 cup chopped fresh coriander
Step-by-step preparation to prepare the recipe
Step 1: Prepare the dough
In a large bowl, mix the white flour, baking powder, baking powder, sugar and salt. Add the natural yogurt and warm water and mix well until you have a soft dough. Knead the mixture for about 10 minutes and then cover it with a damp cloth. Let the dough rest in a warm place for at least 1 hour.
Step 2: Prepare the filling
While the dough rests, mix the cooked and mashed potatoes, cooked peas, finely chopped onion, garam masala, turmeric and chopped fresh coriander in another bowl. Make sure all the ingredients are well mixed so that the flavor of the filling is homogeneous.
Step 3: Forming the Kulchas
Divide the dough into small balls and roll them out using a rolling pin into discs about 10 cm in diameter. Place a spoonful of filling in the centre of each disc, fold it over and seal the edges to prevent the filling from leaking out. Roll out each filled ball again with the rolling pin, making sure the filling is evenly distributed.
Step 4: Cook the Kulchas
Preheat your oven to its maximum temperature (usually around 250°C) with a pizza pan or stone placed on the middle rack. Carefully place the pastry disc on the hot baking sheet and bake for 2 to 3 minutes until lightly golden and puffed. Remove from the oven and repeat the operation with the other balls of dough.
Remember to brush a little butter on each Kulcha once they are finished cooking, to give them a shiny finish and extra flavour.
