Whole Wheat Aloo Kulcha Recipe | No Maida, No Yeast Stuffed Kulcha | The Plate

In a mixing bowl, combine all-purpose flour, salt, and baking powder. Mix well.

Add oil and gradually add water to form a soft dough. Knead for about 5-7 minutes until smooth.

Cover the dough with a damp cloth and let it rest for 30 minutes.

In another bowl, mix the mashed potatoes, cumin seeds, garam masala, red chili powder, and chopped cilantro. Mix until well combined.

Divide the dough into equal portions and roll each portion into a ball.

Flatten each ball and place a spoonful of the potato mixture in the center. Fold the edges over to seal the filling inside.

Roll the stuffed dough ball gently into a flat circle, about 6-7 inches in diameter.

Heat a tawa or skillet over medium heat. Place the rolled kulcha on the hot tawa.

Cook for 2-3 minutes on one side until bubbles form, then flip and cook the other side. Brush with butter if desired.

Repeat with the remaining dough and filling, serving hot.

Spice Level:

Dietary