Best Amrastari Kulcha Recipe In Oven | How To Make Amrastari Aloo Kulcha | Recipe Hub With Lubna

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat option.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is easier to use and more accessible.

Start by preparing the dough. Combine 1.5 cups all-purpose flour and 0.5 cups whole wheat flour in a bowl.

Add 1 tablespoon salt, 1 tablespoon sugar, and 1 teaspoon baking powder to the flour mixture.

Mix in 2 tablespoons yogurt and 2-3 tablespoons ghee or butter.

Gradually add just over 0.5 cups milk (or water if needed) until the dough is well combined.

Knead the dough for about 3-4 minutes until smooth and not too stiff. Cover and let it rest for 15 minutes.

While the dough rests, prepare the stuffing. Boil and mash 3 medium-sized potatoes.

Add salt to taste, 1 tablespoon crushed pomegranate seeds, 1 tablespoon garam masala, 1 tablespoon chopped coriander leaves, 0.5 teaspoon red chili powder, 0.5 teaspoon chaat masala, and 0.25 teaspoon ajwain to the mashed potatoes.

Mix well to combine the stuffing ingredients and set aside.

Prepare the topping by mixing 2-3 tablespoons chopped mint leaves, 2 tablespoons ghee or butter, and 1 tablespoon chopped coriander leaves.

After 15 minutes, divide the dough into equal portions and roll each into a ball.

Roll out each ball into a thin circle, about the thickness of a roti.

Place about 2 tablespoons of the potato stuffing in the center of the rolled dough.

Fold the dough over the stuffing and seal it tightly to prevent the stuffing from escaping.

Gently roll the stuffed dough again to flatten it, ensuring it's not too thick or too thin.

Heat a tawa (griddle) on high for about 15 minutes until hot.

Place the rolled kulcha on the hot tawa with the water-brushed side down.

Cook on medium flame until the bottom is well-cooked and shows signs of browning, about 3-4 minutes.

Once the bottom is cooked, apply the mint topping mixture on top of the kulcha.

Flip the kulcha and cook for another 3-4 minutes until it is golden brown.

If using an oven, transfer the kulcha to the oven after browning on the tawa and bake until fully cooked and golden brown, about 2-3 minutes.

Remove the kulcha from the tawa or oven and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens