Punjabi food is famous for its delicious taste and variety. From vegetables and curries to Indian flatbreads, there is something for everyone. If you’re a fan of Punjabi cuisine, you’re probably familiar with the delicious kulcha. Made from refined flour (maida), this Indian flatbread is traditionally cooked to perfection in a tandoor. However, even without tandoor, you can make delicious kulcha at home on tawa.
From simple kulchas to Amritsari varieties, these rotis are always impressive. A popular version is Aloo Kulcha, which is filled with spicy mashed potatoes. It pairs beautifully with pickles, chutneys, curries or even vegetables. However, many people struggle to get the perfect aloo kulcha at home. If you’ve faced this challenge, we’ve got you covered! Here are 6 easy tips to help you make soft, delicious Aloo Kulcha like a pro.
Read also: Amritsari Kulcha, Butter Garlic Naan ranked among top five breads in the world
Here are some easy tips to make Aloo Kulcha:
1. Prepare the dough
First of all, prepare the dough by mixing flour, sugar, salt, curd and baking soda in a bowl. Mix well, then gradually add lukewarm water and knead a soft dough.
2. Let the dough rest
Once the dough is ready, it is important to let it rest. Resting the dough increases its elasticity, making it easier to roll without breaking. Let the dough rest for at least 30 minutes.
3. Cover it with a wet cloth
Always keep the dough covered with a damp cloth while it is resting. Lightly oil the surface of the dough, then cover it with a damp cloth to prevent it from drying out.
4. Prepare the stuffing
For stuffing, take boiled potatoes and mash them well. Make sure there are no lumps as poorly mashed potatoes may burst while rolling the kulcha.
5. Add spices
Enhance the flavor of your aloo kulcha stuffing by adding spices. Add finely chopped green chillies, onion, pomegranate seeds, carom seeds, roasted cumin powder and salt as per taste to the mashed potatoes. Mix everything well and keep aside.
6. Make Kulcha
Divide the dough into equal parts and make balls out of them. – Cover the balls with a cloth. Take a ball, roll it lightly and place the potato stuffing in the middle. Fold the edges to seal and roll again. Sprinkle chopped coriander and black sesame seeds on top, then roll it lightly and press it.
– Heat the pan and apply a little water on one side of the kulcha. Place it on the pan in such a way that the water soaked part is downwards. Cook for a few seconds, then flip and cook the other side over direct flame for a charred effect. Alternatively, cook on medium flame using a pan.
Apply butter on hot kulcha and serve it with your favorite curry or vegetable.
Next time you make Aloo Kulcha, follow these tips to achieve restaurant-style perfection at home!
