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Aloo Kulcha
4.7 from 64 votes

Aloo Kulcha

Aloo Kulcha is a stuffed Indian flatbread made from a yeast-free dough combining whole wheat and all-purpose flour and filled with a spiced mashed potato mixture. The potatoes are boiled and mashed, then mixed with green chilies, red chili powder, dry mango powder, garam masala, and chopped coriander. The dough is soft and rested before being filled, rolled out, and cooked with oil or ghee resulting in flavorful, soft flatbreads with a mildly spicy potato filling.

Prep Time
40 mins
Cook Time
30 mins
Dough Resting Time
2 hrs
Total Time
3 hrs 10 mins
Servings: 8 Aloo Kulcha
Calories: 311 kcal
Course: Breakfast, Brunch
Cuisine: Indian

Ingredients

For dough
  • 1 cup whole wheat flour - 120 grams
  • 1 cup all-purpose flour - 125 grams
  • ¼ teaspoon baking soda
  • 3 teaspoons neutral cooking oil or ghee (clarified butter) - I used oil, generic cooking oil
  • 2 tablespoons curd (yogurt) - vegan yogurts like cashewnut or almond yogurt can be used as substitutes
  • 1 teaspoon sugar
  • ¾ to 1 teaspoon salt or add as required
  • ½ to ⅔ cup water for kneading or add as required
  • 1 to 2 tablespoons sesame seeds (black or white) or nigella seeds (kalonji)
For stuffing
  • 3 potato 300 to 350 grams or 4 to 5 medium potatoes, large
  • 1 teaspoon green chilies or 1 to 2 green chilies, finely chopped
  • ½ teaspoon red chili powder
  • ½ teaspoon mango powder amchur powder) or add as required, dried
  • ¼ to ½ teaspoon garam masala
  • 2 tablespoons Coriander leaves cilantro, chopped
More Ingredients
  • neutral cooking oil or ghee for roasting as required, generic cooking oil

Instructions

Making dough
    Cup of Yum
  1. In a mixing bowl take whole wheat flour, all-purpose flour, baking soda, 1 teaspoon sugar and ¾ to 1 teaspoon salt or as required.
  2. Add curd (yogurt) and oil.
  3. Lightly mix everything with a spoon or with your hands.
  4. Add water. I added ⅔ cup of water in parts. The amount of water to be added depends on the quality of the flours. So, add accordingly.
  5. Mix and then begin to knead.
  6. Knead to a smooth, pliable and soft dough. Cover the dough and keep aside for 2 hours.
Making potato stuffing
  1. Meanwhile, steam or boil the potatoes until they are cooked through completely. You can cook the potatoes in a steamer or pressure cooker or in the instant pot.
  2. Peel and mash the potatoes with a potato masher. You can also use a fork to mash the potatoes or grate them first and mash later.
  3. Add the chopped green chilies, red chili powder, dried mango powder, garam masala powder and coriander leaves. 
  4. Mix the spices and herbs in the mashed potatoes very well. Check the taste and add more of the salt, green chilies and dried mango powder if required.
Assembling and rolling aloo kulcha
  1. After two hours lightly knead the dough again.
  2. Make medium sized balls from the kulcha dough.
  3. Sprinkle some whole wheat flour on the rolling board and on the dough ball.
  4. With a rolling pin, roll it into a disc or circle of 5 to 6 inches diameter.
  5. Place some potato stuffing in the center, keep 1 inch space all over the circumference.
  6. Bring the edges together and pinch to join them at the center.
  7. Press the joined edges and sprinkle some sesame seeds on top. Press the sesame seeds with your fingers or very lightly with the rolling pin so that they stick to the dough.
  8. Sprinkle some flour. Adding sesame seeds is optional. You can skip them.
  9. Gently roll to a large disc of about 7 to 8 inches in diameter.
Cooking aloo kulcha
  1. On a hot tawa or skillet, gently place the stuffed kulcha. Keep heat to medium-high or high.
  2. Flip over when one side is partially cooked. You will light golden spots on this side. Also, spread some ghee or oil on this side.
  3. The amount of ghee or oil to be added, depends on you. You can either add less or more or skip it too.
  4. Flip again and now spread some ghee or oil on the second side. The second side will be slightly more cooked than the first side.
  5. Press the kulcha edges with a spatula to ensure that they are cooked well with crispy golden spots on both the sides.
  6. Flip once or twice to ensure even roasting and cooking.
  7. Place the kulcha in a roti basket.
  8. Add ½ to 1 teaspoon of softened butter and spread it with a butter knife or spoon. Prepare all the aloo kulchas with the above method and stack them up in the roti basket.
  9. After making each aloo kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles.
  10. You can also serve kulcha straightaway from the skillet to the plate. Serve these hot or warm with butter, curd, mango pickle, grean peas curry or chana masala.

Notes

  • Baking soda can be replaced by baking powder in the dough as an alternative leavening agent.
  • Dry mango powder's tangy flavor can be substituted with dried pomegranate seed powder, lime juice, or chaat masala, adjusting quantity to taste.
  • Water quantity for dough may vary depending on flour quality; add gradually while kneading to achieve soft, pliable dough.

Nutrition Information

Calories 311kcal (16%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 13g (65%) Cholesterol 1mg (0%) Sodium 266mg (11%) Potassium 376mg (8%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 52IU (1%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 2mg Vitamin B6 1mg Vitamin B12 1µg (42%) Vitamin C 14mg (16%) Vitamin D 1µg (5%) Vitamin E 7mg Vitamin K 3µg Calcium 33mg (3%) Vitamin B9 (Folate) 48µg Iron 2mg (11%) Magnesium 44mg (11%) Phosphorus 121mg Zinc 1mg

Nutrition Facts

Serving: 8 Aloo Kulcha

Amount Per Serving

Calories 311

% Daily Value*

Calories 311kcal 16%
Carbohydrates 36g 12%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 13g 65%
Cholesterol 1mg 0%
Sodium 266mg 11%
Potassium 376mg 8%
Fiber 4g 16%
Sugar 1g 2%
Vitamin A 52IU 1%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 2mg
Vitamin B6 1mg
Vitamin B12 1µg 42%
Vitamin C 14mg 16%
Vitamin D 1µg 5%
Vitamin E 7mg
Vitamin K 3µg
Calcium 33mg 3%
Vitamin B9 (Folate) 48µg
Iron 2mg 11%
Magnesium 44mg 11%
Phosphorus 121mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.