Amritsari aloo pyaj kulcha/ Potato stuffed yeast bread is an Indian style baked flatbread made with instant yeast and spicy boiled potatoes stuffing. They are soft from inside and crisp from outside popularly served white pea curry or chole.
About aloo kulcha
Aloo kulcha is very popular in North India, especially in Punjab state. It is a filling and tasty dish mainly served at breakfast or lunchtime with white peas curry or white chole. They are a meal itself and can be packed for kids’ tiffin too. You can also eat these kulchas with raita or curd. This recipe is also suitable for a birthday party or family gathering.
Other Indian bread recipe you would like to try
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Traditionally, kulchas are made with all-purpose flour or maida, but the recipe I am sharing today is made with 100% whole wheat flour. Also sharing two ways of making Kulcha, one is using the oven and the other one is on a skillet.
Kulcha is not an everyday bread, it only made occasionally. The use of wheat flour and very little fat make this aloo pyaj kulcha a healthy recipe that anyone can enjoy without any guilt.
Variations Of Kulcha
To make street style or restaurant-style kulchas, use all-purpose flour or maida for making the dough. I prefer to use whole wheat flour as it is more nutritious and good for health. Kulcha can be made in different variations by using different kinds of stuffing like paneer kulcha, onion kulcha, cheese kulcha etc. You can make stuffing with any vegetables of your choice.
Ingredients required for amritsari aloo kulcha
For Kulcha base
Wheat Flour – whole wheat flour is a healthy choice over all-purpose flour. The taste and texture is slightly different from kulcha made with maida or all purpose flour but the good thing is that it is more nutritious.
Milk – add moisture and give crispiness to these kulchas.
Oil – I used rice bran oil but, for a buttery taste use salted or unsalted butter. If you use salted butter, decrease the salt content from the recipe.
Yeast – Instant dry yeast is used in this recipe. You can also use active dry yeast but for that proofing is very important before adding it into the flour mixture.
Sugar – helps in activating the yeast and providing a mild sweet taste.
Salt – to add flavour to wheat kulcha.
Water – use lukewarm water to activate yeast. Too hot water will kill your yeast and cold water will not bloom your yeast as well.
Toppings – Dry kasoori methi and nigella seeds are used but you can also add fresh basil leaves, red chilli flakes, sesame seeds, or fresh coriander or mint leaves. It is optional.
For stuffing
Boiled potato – the potato mixture should be dry and not sticky.
Spices– to make it more flavourful and delicious. You can add less or more spices according to your taste.
Onion– the addition of onion is optional.
Step by step preparation of Amritsari aloo pyaj kulcha/ Potato stuffed yeast bread
Blooming of yeast
- Mix yeast, sugar and lukewarm water, and keep aside for 8-10 minutes or till it become frothy.
Preparation of stuffing
2. In a bowl, add boiled and grated potato, salt, coriander powder, cumin seeds powder, turmeric powder, garam masala, kasoori methi, finely chopped onion, and green chillies. Mix well. Keep it aside.
Preparation of kulcha dough
3. In another bowl add whole wheat flour, salt and rest of the sugar, mix well. Now add frothy yeast mixture, warm milk and make a soft and sticky dough. Add more water if required. I used half cup plus 2 tbsp water in total. Add oil and mix nicely.
4. Sprinkle some dry flour on a clean kitchen counter and transfer the dough over there. Knead the dough till it become smooth, shiny and less sticky. It will take around 7-8 minutes.
5. Grease the bowl with oil and place the dough in it. Apply some oil on the top, cover the bowl. Wait till it become double in size. In my case, it took around 45 minutes.
6. Preheat the oven at 220 degrees Celsius for 12-15 minutes.
7. Once the dough is doubled, punched down the dough. Divide it into 8 equal pieces and roll them into a ball.
8. Take a ball, add 2 tbsp potato filling and close its ends nicely. Roll it into a one cm thick circle. Sprinkle some nigella seeds and kasoori methi, slightly press them with rolling pin.
Oven method:
9. Place the kulcha on a baking tray lined with parchment paper. Lightly apply some oil on the top. Bake it in the preheated oven for about 5-6 minutes for a soft kuclcha. But if you want it crispy bake it for 8-10 minutes.
10. Once done take out the baking tray, apply some butter and serve kucha immediately.
Tawa or Pan method:
- Heat a frying pan or tawa on a low heat for 2-3 minutes. Then transfer a kucha over it. Sprinkle few drops of water around it and cover it. Wait for 2-3 minutes and then flip it to the other side. Let it cook for another 2-3 minutes. Once done remove from the pan, apply little butter or oil and serve immediately.
Serving suggestion
Serve at breakfast or lunchtime with pindi choley masala, white pea curry or can also pair with dry veg curries like dal makhani or mix vegetables. It also goes well with a piece of pickle and a bowl of curd or raita.
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Tips and tricks
- To make fluffy kulchas, knead dough till it become soft and smooth that can spread easily.
- To avoid sticking while rolling, you can use dry flour or oil.
- Stuffing should be dry if it has some moisture left, add some dry flour to absorbs the moisture.
- If you are baking it in the oven it should be preheated to the highest temperature. But if you are making it on tawa or pan, heat if to a lowest temperature.
Recipe card
Amritsari aloo pyaj kulcha/ Potato stuffed yeast bread
Ingredients
For Kulcha base
- 300 gm whole wheat flour
- ½ tsp salt
- 2 tsp powdered sugar
- 1 tbsp oil
- 1 tbsp oil for greasing and applying before baking
- ½ cup milk low fat
- Water as required
- 2 tbsp kasoori meethi
- 1 tbsp kalonji
For proofing yeast
- 1 ⅛ tsp instant dry yeast
- 1 tsp sugar
- 60 ml water
For potato stuffing
- 4 medium size potato boiled and grated
- 1 medium sized onion chopped
- 2 green chilli finely chopped
- ½ tsp salt
- ½ tsp cumin seeds powder
- 1 tsp coriander powder
- ½ tsp chat masala
- ¼ tsp garam masala
- ¼ tsp turmeric powder
Instructions
Blooming of yeast
- Mix yeast, sugar and lukewarm water, and keep aside for 8-10 minutes or till it become frothy.
Preparation of stuffing
- In a bowl, add boiled and grated potato, salt, coriander powder, cumin seeds powder, turmeric powder, garam masala, kasoori methi, finely chopped onion, and green chillies. Mix well. Keep it aside.
Preparation of kulcha dough
- In another bowl add whole wheat flour, salt and rest of the sugar, mix well. Now add frothy yeast mixture, warm milk and make a soft and sticky dough. Add more water if required. I used half cup plus 2 tbsp water in total. Add oil and mix nicely.
- Sprinkle some dry flour on a clean kitchen counter and transfer the dough over there. Knead the dough till it become smooth, shiny and less sticky. It will take around 7-8 minutes.
- Grease the bowl with oil and place the dough in it. Apply some oil on the top, cover the bowl. Wait till it become double in size. In my case, it took around 45 minutes.
- Preheat the oven at 220 degrees Celsius for 12-15 minutes.
- Once the dough is doubled, punched down the dough. Divide it into 8 equal pieces and roll them into a ball.
- Take a ball, add 2 tbsp potato filling and close its ends nicely. Roll it into a one cm thick circle. Sprinkle some nigella seeds and kasoori methi, slightly press them with rolling pin.
Oven method:
- Place the kulcha on a baking tray lined with parchment paper. Lightly apply some oil on the top. Bake it in the preheated oven for about 5-6 minutes for a soft kuclcha. But if you want it crispy bake it for 8-10 minutes.
- Once done take out the baking tray, apply some butter and serve kucha immediately.
Tawa or Pan method:
- Heat a frying pan or tawa on a low heat for 2-3 minutes. Then transfer a kucha over it. Sprinkle few drops of water around it and cover it. Wait for 2-3 minutes and then flip it to the other side. Let it cook for another 2-3 minutes. Once done remove from the pan, apply little butter or oil and serve immediately.
Video
Notes
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