Amritsari Aloo Kulcha on Tawa & Special Aloo Masala - Street Style No Tandoor | Potato Stuffed Bread

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.

In a large bowl, mix 3 cups maida, ½ tsp baking powder, ¼ tsp baking soda, 1 tbsp sugar, and ½ tsp salt.

Add ½ cup curd and water, kneading the dough until soft and smooth.

Add 2 tbsp ghee and continue kneading, then let the dough rest for 30 minutes.

Grate 3 boiled potatoes into a bowl.

Add 1 finely chopped onion, ½ tsp chili powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tsp garam masala, 1 tsp aamchur, ¼ tsp ajwain, ½ tsp salt, ½ tsp kala namak, and ½ tsp ginger paste to the potatoes.

Mix in 2 finely chopped green chilies and 2 tbsp chopped coriander.

Take the dough and dust with maida, then stuff a ball-sized portion of the potato filling into the dough and seal it.

Roll the stuffed dough gently to a uniform thickness.

Spread water on top and sprinkle kalonji, sesame, coriander, and chili powder.

Flip the kulcha and spread water on the other side to help it stick to the tawa.

Place the kulcha on a hot tawa, sprinkle salt water on it to help it stick.

After a minute, flip the tawa upside down to cook the kulcha directly on the flame until golden brown and puffed up.

Gently scrape the kulcha from the bottom and remove it from the tawa.

Brush with butter before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens