How to make Amritsari Aloo Kulcha - The most popular bread of Amritsar!

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : First Dough (पहली आटे की परत), Refined flour (maida) (मैदा)

Cuisine : Punjabi

Course : Breads

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Amritsari Aloo Kulcha Recipe Card

Amritsari Aloo Kulcha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Breads recipes like Maple Scones, Nachani Puri, Simit Bread, Namak aur Ajwain ka Parantha.

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Amritsari Aloo Kulcha Recipe

  • First Dough

  • Refined flour (maida) 2 cups

  • Baking powder 1/2 teaspoon

  • Soda bicarbonate 1/4 teaspoon

  • Salt to taste

  • Yogurt 1 tablespoon

  • Egg 1

  • Milk 1/2 cup

  • Sugar 1 teaspoon

  • Oil 1 tablespoon

  • Second dough

  • Refined flour (maida) 2 cups

  • Salt to taste

  • Butter 4 tablespoons

  • Milk 1/2 cup

  • Stuffing

  • Potatoes boiled and mashed 2 medium

  • Onion 1/2 medium

  • Salt to taste

  • Green chillies chopped 2

  • Cumin powder 1 tablespoon

  • Pomegranate seeds (anardana) dried 1 teaspoon

  • Fresh coriander leaves chopped 2 teaspoons


Step 1

To make the first dough, sift the refined flour with the baking powder, soda bicarbonate and salt. Add the yogurt, egg, milk, sugar and a little water.

Step 2

Knead well to make a medium soft dough. Add a little oil and knead again. Cover with a damp cloth and rest the dough for one hour. Knead the dough once again and divide it into eight equal portions. For the second dough, sift the refined flour with salt. Rub in the butter with your fingertips till the mixture resembles coarse crumbs. Gradually mix in the milk and knead to make a soft, smooth dough.

Step 3

Cover with a damp cloth and rest the dough for ten minutes. Knead the dough once again, divide it into eight equal portions and shape into smooth balls.

Step 4

Cover with the damp cloth and rest it for another ten minutes. For the stuffing, mix together the potatoes, onion, salt, green chillies, chilli powder, cumin powder, dried pomegranate seeds and the fresh coriander.

Step 5

Divide the potato mixture into eight equal portions. Flatten a portion of the first dough, place a portion of the potato mixture in the centre, and fold the dough over to form a ball. Flatten a portion of the second dough and place the stuffed ball in the centre, and roll into a ball. Place on a lightly floured surface and roll gently into a circle.

Step 6

Heat a pressure cooker. Dip the fingers in a little water and moisten one side of the kulcha, gently press the moistened side of the kulcha onto the inner wall of the pressure cooker, making sure the kulcha is moist enough to stick to the cooker.

Step 7

Place the cooker upside down over an open flame to make a kind of tandoor. Cook on high heat for two to three minutes, lower the heat and cook for two to three minutes more.

Step 8

Turn the cooker upright and gently peel the kulcha away from the cooker wall. Brush the hot kulcha with butter and serve immediately. Similarly make more kulchas. You can also cook the kulchas in a preheated oven at 220C/425F/Gas Mark 7 for about eight minutes.