Aloo Kulcha Recipe (Spiced Potato Stuffed Indian Flat Bread)

Step 1: To begin making the Aloo Kulcha Recipe first prepare the dough

Step 2: To do this, sieve the all purpose flour, baking soda, baking powder, salt and sugar together to combine them

Step 3: Add the curd and oil to it

Step 4: Combine it with your fingers

Step 5: Next add the lukewarm water a little bit at a time while kneading the flour together

Step 6: Punch, press and pull the dough together kneading it continuously till it forms a firm, but soft dough

Step 7: Knead well for a minimum of 5 to 7 minutes so that the dough is smooth

Step 8: Apply a little bit of oil all over the dough and cover it with a wet towel

Step 9: Set it aside in a warm place for 3 to 4 hours to rise a little bit

Step 10: You can do this in a just-warmed oven, if you live in a cold place

Step 11: In the meantime, prepare the stuffing for the kulcha

Step 12: Mash the boiled and peeled potatoes, in a mixing bowl

Step 13: Add salt, green chillies, coriander powder, cumin powder, grated ginger, chat masala, red chilli powder, garam masala, coriander leaves and mix well with your fingers till it is a evenly combined potato mixture

Step 14: Now, to prepare the Aloo Kulchas, turn out the dough onto a work surface dusted with a little flour

Step 15: Knead it for 3-4 minutes, then roll out the dough into a long cylinder and cut it into 8 individual portions

Step 16: Rolle acc of the portions into a ball

Step 17: Taking one ball at a time, flatten it out with your fingers to form a small disc about 3 inches in diameter

Step 18: Take a spoonful of the spicy potato filling, place it in the centre of the disc

Step 19: Bring the edges of the dic together into the centre and seal the filling inside to make a stuffed dough ball

Step 20: Flatten it down slightly with your palm, and using a little flour for dusting, roll it out gently with a rolling pin to make a thin round about 5 inches in diameter

Step 21: The kulcha will be slightly thicker than a usual chapati due to the stuffing

Step 22: Take care not to let the stuffing ooze out of the kulcha

Step 23: Next, wet your palms with a little water and pat one side of the kulcha with it

Step 24: Sprinkle a pinch of ajwain seeds and chopped coriander leaves over it and press down so they stick to the kulcha

Step 25: Warm a skillet or tava on a medium heat

Step 26: When it is hot enough, place the kulcha on it, wet side down

Step 27: Now, wet your palms again and pat the other side as the kulcha cooks on a medium heat

Step 28: Sprinkle the reverse side with ajwain and chopped coriander as well

Step 29: When little bubbles begin to form on the surface, flip the kulcha over to cook the other side

Step 30: Repeat until both sides are browned evenly

Step 31: When ou take the kulcha off the tava, liberally apply butter or ghee over it and stack them for serving

Step 32: Repeat the procedure for the rest of the rounds made and all the kulcha are cooked

Step 33: Serve hot along with Chole Pindi and a simple Mooli Raita or Salad for a quick wholesome lunch or dinner