Amritsari Kulcha Recipe / Aloo Kulcha Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: cauliflower

💰Cheaper: sweet potatoes

Cauliflower reduces carbs while maintaining texture.

Start by taking 1/2 cup yogurt in a bowl.

Add 2 teaspoons sugar, 2 tablespoons oil, and 1 teaspoon salt to the yogurt.

Mix these ingredients well by hand.

Gradually add water to the mixture to form a soft dough, ensuring it is not tight.

For the stuffing, boil 5 medium-sized potatoes, let them cool, peel, and mash them by hand.

Add 1 inch grated ginger, 1 teaspoon amchur powder, 1 teaspoon cumin powder, 1 teaspoon crushed coriander, 1 teaspoon red chili powder, 1 teaspoon black pepper powder, and 1 teaspoon kasuri methi to the mashed potatoes.

Mix the stuffing ingredients well by hand until combined.

Let the dough rise for about 3-4 hours.

Dust the rolling surface with dry flour and add 2 tablespoons of oil on top.

Dust some more dry flour on the oil and roll out the dough.

Divide the dough into balls, approximately 8 kulchas from 2 cups of flour.

Flatten each ball slightly, place a portion of stuffing in the center, and optionally add coriander leaves and sesame seeds on top.

Seal the dough around the stuffing and roll it out gently, not too thin.

Heat a cast iron skillet on medium heat.

Once hot, place the rolled kulcha directly onto the skillet.

Cook until the kulcha is well-cooked on all sides, checking for doneness.

Remove the kulcha from the skillet using a spatula.

Brush the top with butter or ghee before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens