Aloo Kulcha is a crispy and soft flatbread that has a buttery texture. It is generally prepared over a tandoor but I am going to show you how to make it on a stove top. It is best served with chole or raita by the side.

#AlooKulcha #Aloorecipes #kulcha #stuffedkulcha #homecooking #homecookingshow #hemasubramanian

Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase

Prep Time: 1 hour
Cook Time: 30 mins
Servings: 6

Ingredients

Butter (Buy:
Kalonji Seeds (Buy:
Fenugreek Leaves (Buy:
Water

To Make Dough
Maida – 2 Cups (Buy:
Baking Powder – 1/2 Tsp (Buy:
Sugar – 2 Tsp (Buy:
Salt – 1/2 Tsp (Buy:
Oil – 2 Tsp (Buy:
Curd – 3 Tbsp
Gradually Add Water

To Make Aloo Masala
Potato – 4 nos.
Water
Chopped Onions
Finely Chopped Ginger
Green Chili – 2 Nos Chopped
Coriander Leaves
Kashmiri Chili Powder – 1 tsp (Buy:
Garam Masala – 1 tsp (Buy:
Cumin Powder – 1/2 tsp (Buy:
Crushed Coriander Seeds – 1 tsp (Buy:
Amchur Powder – 1/4 tsp (Buy:
Chaat Masala – 1/2 tsp (Buy:
Salt – 1/2 tsp (Buy:

Method
1. In a bowl, add maida, sugar, baking powder, salt, oil, and curd, mix well
2. Gradually add water and knead the dough
3. Apply some oil on all sides of the dough and cover the dough and rest it for 30 mins
4. Pressure the cook potatoes for 4 whistles on medium flame
5. Cool the potatoes, remove the skin and cut them into small pieces
6. To a bowl, add potatoes, onions, green chilies, ginger, red chili powder, garam masala powder, chaat masala powder, cumin powder, crushed coriander, amchur powder, coriander leaves, salt
7. Mix well and mash the mixture roughly, keep it aside
8. Knead the dough, dust some flour on the rolling surface, place the dough and roll it flat, apply butter all over the rolled dough
9. Bring both sides of the dough to the center and press it down to seal the dough
10. Apply some more butter on top of the flattened dough and roll it to seal the dough. Pinch the edges.
11. Divide the dough into equal portions and shape them into balls, cover and rest the dough balls for 20 mins
12. Dust the rolling surface with some dry flour, place a dough ball and flatten it, stuff it with the potato mixture and edges
13. Flatten it and roll it thick with hands or rolling pin
14. Add kalonji seeds and freshly chopped fenugreek leaves on top and press them into the dough
15. Brush one side of the rolled out dough with water
16. Heat a tawa, place the prepared kulcha with the water brushed side facing down
17. Cook the base for 2 minutes on low heat and flip the tawa and cook on high flame
18. Take the kulcha out and apply some butter on top
19. Serve the Aloo Kulcha hot.

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