Aloo Kulcha

Aloo Kulcha Recipe

Aloo kulcha is a popular North Indian dish from the state of Punjab. It is a stuffed bread made with a soft and fluffy dough that is filled with a spicy mashed potato mixture and fried on a griddle with butter or ghee.

Aloo kulcha is typically eaten for breakfast or brunch, with a side of chole (spiced chickpea curry) or raita. (yogurt-based dip). It is also a popular street meal in India, with many roadside kiosks and food carts selling it.

Flour, yeast or baking powder, salt, sugar, and yogurt or milk are used to make the dough for aloo kulcha. The filling is composed of boiled and mashed potatoes, onions, green chilies, and cilantro. and a spice blend consisting of cumin, coriander, red chili powder, and garam masala.

To create aloo kulcha, roll out a portion of the dough into a tiny circle, add the filling in the center, and seal the edges to contain the filling. The kulcha is then grilled on a hot griddle or tawa until the outside is golden brown and crispy.

Ingredients for aloo kulcha

For the dough:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon sugar
  • 1/4 cup yogurt
  • 1/2 cup milk
  • 1 tablespoon oil

For the filling:

  • 2 medium potatoes, boiled and mashed
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon garam masala powder
  • Salt to taste
  • 1 tablespoon oil


  • Butter or ghee, as required

Instructions for aloo kulcha

  1. To make the dough, mix all the dry ingredients in a bowl. Add yogurt, milk, and oil, and knead the dough for 8-10 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
  2. To make the filling, heat oil in a pan, add cumin seeds and let them crackle. Add chopped onions and green chili and sauté for a minute. Add coriander powder, red chili powder, and garam masala powder and mix well. Add mashed potatoes and salt, and mix everything together. Cook for 2-3 minutes and then let the filling cool down.
  3. Divide the dough into equal-sized balls. Take one dough ball and roll it into a small circle. Place a spoonful of the filling in the center of the circle. Seal the edges and roll the dough ball gently to make a kulcha. Repeat with the remaining dough balls.
  4. Heat a tawa or a griddle on medium heat. Place the kulcha on the tawa and cook for a minute or two. Flip it over and cook for another minute. Apply butter or ghee on both sides and cook until the kulcha turns golden brown.
  5. Serve hot with chole or any curry of your choice.

Enjoy your delicious homemade aloo kulcha!

Tips and Variations

  1. Make sure the dough is soft and pliable. Knead it for at least 8-10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. This will help the dough to rise and become more tender.
  2. When making the filling, use boiled and mashed potatoes that are not too dry or too wet. Add finely chopped onions, green chilies, and a blend of spices to give the filling a delicious flavor.
  3. Roll out the dough into small circles, and make sure the edges are sealed well so that the filling does not leak out during cooking. Use a rolling pin to gently roll out the kulcha to a thickness of about 1/4 inch.
  4. Cook the kulcha on a hot griddle or tawa until it becomes golden brown and crispy on both sides. Brush the kulcha with butter or ghee to add flavor and richness.
  5. If you are short on time, you can also use store-bought naan or flatbread as a substitute for the kulcha. Simply stuff the filling inside the naan or flatbread and cook it on a hot griddle until it becomes golden brown and crispy.

Serving suggestion

  • Aloo kulcha pairs well with chole, a spiced chickpea curry. The combination of the soft and fluffy kulcha with the creamy and flavorful chole is simply delicious. You can also serve it with raita, a yogurt-based dip that helps to balance out the heat from the spices.
  • Aloo kulcha makes a great snack or appetizer. Cut the kulcha into small pieces and serve it with your favorite dipping sauce, such as mint chutney or tamarind chutney.
  • To add some freshness and crunch to your meal, you can serve with a simple salad made with lettuce, tomatoes, onions, and cucumbers. Drizzle some lemon juice and olive oil on top for a simple and healthy side dish.\


  • Q: What is the origin of aloo kulcha?

A: It is a popular dish from the North Indian state of Punjab. It is believed to have originated in Amritsar, a city known for its rich culinary traditions.

  • Q: What is the difference between naan and kulcha?

A: Naan and kulcha are both types of Indian bread, but they are made differently. Naan is made with a leavened dough that is cooked in a tandoor oven, while kulcha is made with a yeast-based dough that is cooked on a griddle. Kulcha is also stuffed with a spicy potato filling, while naan is usually plain.

  • Q: Can I make aloo kulcha without a tandoor oven?

A: Yes, you can make it on a griddle or tawa at home. Simply cook the stuffed kulcha on a hot griddle until it becomes golden brown and crispy on both sides.

  • Q: What can I substitute for potatoes in the filling?

A: If you do not have potatoes, you can use other vegetables such as cauliflower, peas, or carrots in the filling. Simply boil and mash the vegetables and add spices and seasonings to taste.

  • Q: Is aloo kulcha vegetarian?

A: Yes, aloo kulcha is a vegetarian dish that is made with potatoes, flour, and spices. It is a great option for vegetarians and can be enjoyed by everyone.

  • Q: How can I store leftovers?

A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the kulcha in a hot oven or toaster oven until it becomes warm and crispy again.

Aloo Kulcha


Calories 253kcal
Fat 8g
Carbohydrates 38g
Protein 8g
Vitamin A


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