Aloo kulcha

Aloo kulcha is a flatbread from Northern India, typically cooked in a tandoor oven. They are especially popular in Punjab. Its not secret that I really love punjabi food. However, I am quite conscious not to eat a lot of it, because all the potatoes & paneer are also not the healthiest ingredients to be having all the time! But most times I make some Punjabi food during the weekend as a treat, like this aloo kulcha. I served these aloo kulcha with some chole - a really authentic combinaton! 

As I didn't have a tandoor, I made these kulcha in the same way I make parathas - on my cast iron skillet. Another way is too use a non-stick pan. If you place a little water on side of the kulcha, it will stick to the tawa. That way you can then flip over the pan and cook the kulcha over a open flame. As I don't have a non-stitck tawa I couldn't do this technique. (Plus my cast iron skillet is really heavy, so there was no way I would have been able to lift it)

What is the difference between naan, paratha roti and kulcha?
The main difference between these breads is that roti, paratha & kulcha are unleavened (made without yeast), whereas naan is leavened (made with yeast). Roti & parathas are made with wholewheat flour whereas kulcha and naan usually are made with plain flour. I haven't got a recipe yet for naan, although it is on my to-do list of recipes to try! 

These aloo kulcha are

• Delicious soft flatbreads to have with dal, legume or paneer-based dishes 
  
  
• Only requires store cupboard ingredients & spices
  
  
• Perfect for a weekend treat 

Lets make aloo kulcha! This recipe makes 6 aloo kulcha. 

Ingredients 

For the dough

250g (2 cups) plain flour (maida) 
1/2 tsp salt 
1/4 tsp baking powder 
2 tbsp plain yoghurt 
1 tsp oil 
Water, as required 

For the potato filling 
4 large potatoes, peeled, boiled & mashed 
1/2 tsp kashmiri red chilli powder 
1/2 tsp coriander powder
1/2 tsp cumin seeds 
1 green chilli, finely chopped 
Small piece ginger, finely chopped 
1/4 tsp ajwain - optional
1/4 tsp amchoor (dry mango powder) - optional
Salt to taste

For cooking & rolling the kulchas     
Handful chopped coriander leaves 
Nigella seeds (kalonji) 
Vegetable oil for roasting

Method 

Preparing the dough 

• In a bowl, mix together flour, salt, baking powder until well combined. 
  
  
• Add the oil and yoghurt and use your hands to disperse throughout the flour mixture. Next, add water a little at a time, to form a soft dough. I used around 1/2 - 3/4 cup. Your bowl should be completely clean & free of flour once you have made the dough. 
  
  
• Knead the dough for around 5-7 minutes smooth. Place back in the bowl and grease with a little oil. Cover and let rest for 20 minutes whilst you prepare the filling. 
  
  

Making the potato filling 

• In another smaller bowl, mix together all the ingredients for the potato filling until well combined. The spices should be evenly distributed throughout the potatoes. 
  
  
• The filling should be cool before filling and rolling the kulchas. So you can always make this filling in advance and refrigerate. When you want to make the kulchas just let the filling come to room temperature. Then all you have to do is make the dough! 
  
  

Rolling & stuffing the kulchas 

• After the kulcha dough has rested, knead again for 2 minutes. Divide into 6 evenly sized dough balls. Also divide the potato stuffing into 6 evenly sized balls. 
  
  
• To start rolling a kulcha, take one of the dough balls and flatten slightly. Roll to a 5 cm diameter. 
  
  
• Place a ball of potato stuffing in the middle of the dough. Bring the edges of the dough together to ensure that the dough completely surrounds the stuffing. 
  
  
• Flatten the stuffed dough ball slightly. Sprinkle over a pinch black nigella seeds and a few coriander leaves. Roll evenly to a rounded triangle shape. Alternatively you can just roll to a round shape if you prefer. 
  
  

Cooking the aloo kulchas

• To cook the kulcha, heat a tawa or cast iron skillet on medium-high heat. Once the tawa is hot, place the kulcha on top. Cook until brown spots appear on the bottom. 
  
  
• Flip over the kulcha and spread some oil on the cooked side. Wait for brown spots to appear on the other side. 
  
  
• Flip again and roast until golden brown. Spread a little oil on the other side and then flip again. Roast the other side until golden brown. Remove from the tawa and keep warm in a casserole pan or hot box. 
  
  
• Roll and make all aloo kulcha this way. Serve aloo kulcha hot with chole or chana masala!