Aloo Kulcha

This Punjabi bread is known for its simplicity and humbly satisfying nature. You’ll truly marvel at its authenticity and flavour despite a mere handful of ingredients!

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Prep Time: 15 min + 2hrs (for leavening)          Cooking Time: 30 min                        Makes – 8-10 pcs


For the dough:
1 tea cup maida (all purpose flour, plain flour)
1 tea cup whole wheat flour
1 tsp baking powder
2 tbsp curd
2 tbsp melted ghee
1/4 cup milk
Salt to taste

For the Aloo stuffing:
1/2 kg aloo
1 tbsp chilli ginger paste
1 tbsp lemon juice
1/2 tea cup coriander leaves
Salt to taste
Butter or ghee for making kulcha


  1. Mix the plain flour, whole wheat flour, ghee & salt and knead it together
  2. Make a well in the dough and put the baking powder and pour curd on it 
  3. After a minute add some milk and water
  4. Knead the dough and keep it aside in a wet cloth for 2 hours 
  5. Divide the dough into 8 to 10 equal part
  6. Mix all ingredient for the stuffing together
  7. Take one portion of  the dough, flatten a little and put a tablespoon of aloo mixture in the centre
  8. Cover the  mixture by drawing up edges towards the centre
  9. Roll the kulcha  with the help of little flour
  10. Heat the tava or skillet
  11. Put one kulcha on it and cook it for a minute and flip it
  12. After a minute add little ghee around the edges
  13. Fry both the sides. The kulcha is ready when light brown patches appear on both the sides
  14. Repeat it with the other portions

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