Amritsari Aloo kulcha recipe


Amritsari Aloo Kulcha recipe is created by stuffing potato filling into it.It is a very delicious recipe in all over India. In Indian recipes, it shows a very tasty recipe and liked by people for it’s good looks.  The dough needed to create the Amritsari Kulcha is ready within the same means as we have a tendency to knead to create any easy kulcha or bread. Lets begin our preparation to create Amritsari Aloo Kulcha – Stuffed Kulcha. Looking for “how to makeAmritsari Aloo kulcha recipe ” read below :

Amritsari kulcha recipe

Amritsari kulcha recipe


  • two medium Potatoes,boiled and grated
  • four tbs butter
  • 1/2 medium onion.
  • two Green chillies,chopped
  • 1/2 Red chilli powder
  • one 1 tbs
  • 1 ts Pomegranate seeds
  • two tbs Fresh coriander leaves,chopped
  • four cups Refined flour (maida)
  • 1/2 tes Baking powder
  • 1/4 tes Soda bicarbonate
  • Salt to taste
  • one tbs Yogurt
  • two Egg
  • Milk one cup
  • sugar 1 tes
  • oil


  1. First dough Sieve flour with leavening, soda carbonate and salt. Add yogurt, egg, milk, sugar and spare water. Knead well into a medium soft dough. Apply to a small degree oil and knead it more. Keep it below wet artefact for one hour.
  2. Knead the dough once more and divide the dough into eight equal parts. Second dough Sieve refined flour with salt. Rub in butter until it becomes breakable.
  3. step by step combine within the milk and knead to form a soft and swish dough. cowl with a humid artefact and rest the dough for 10 minutes.
  4. Knead the dough once more and divide the dough into eight equal parts and type them into swish balls. cowl with the damp artefact and rest for an additional 10 minutes.
  5. Stuffing combine potatoes, onion, salt, inexperienced chillies, red chili powder, cumin powder, anardana and coriander leaves. combine with hands.
  6. Divide the potato mixture into eight equal parts and keep aside. Flatten some of the primary dough, place some of the potato mixture within the centre and fold the dough over to create a ball.
  7. Flatten some of the second dough and place the stuffed ball within the centre and fold to create a ball. Place this on a gently floured surface and roll gently into a disc. Heat a steriliser.
  8. Rub a wet hand on one facet of the kulcha, gently stick the dampened facet to the inner wall of the steriliser. pay attention to use enough water whereas projected the kulcha.
  9. Place the cooking utensil over the flame the other way up so the open finish is towards the flame. Cook on high heat for 2 to a few minutes then cut back the warmth and cook for 2 to a few minutes additional.
  10. Straighten the cooking utensil and gently dislodge the kulcha from the cooking utensil wall.
  11. Brush the new kulcha with butter and serve like a shot. you’ll be able to additionally cook during a preheated convection kitchen appliance at 220*C for regarding eight minutes.
  12. Now serve the delicious and tasty amritsari aloo kulcha recipe hot.

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