You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Rotis, Parathas > Aloo Kulcha, Amritsari Potato Kulcha Aloo Kulcha, Amritsari Potato Kulcha by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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A sprinkling of black sesame seeds and chopped coriander on the rolled dough boosts the aroma and flavour of the Aloo Kulcha manifold. When cooked on the tava, these ingredients get toasted and give out an awesome aroma. Make sure to brush the kulchas with a little butter before serving, to make the taste even richer! You can serve the Aloo Kulchas with Paneer Pasanda or Punjabi Chole . Aloo Kulcha, Amritsari Potato Kulcha recipe - How to make Aloo Kulcha, Amritsari Potato Kulcha Tags Punjabi Rotis, ParathasPunjabi BreakfastOne Dish Vegetarian MealsNaan / KulchasTavaStuffed Paratha Recipes for Dinner Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 6Makes 6 kulchas Show me for kulchas Ingredients To Be Mixed Into A Stuffing2 1/4 cups boiled and mashed potatoes1 tbsp finely chopped green chillies2 tbsp finely chopped coriander (dhania)1 1/2 tsp dried mango powder (amchur) salt to tasteFor The Dough2 cups plain flour (maida)2 tsp instant dry yeast1 tsp sugar2 tbsp curds (dahi) salt to taste1 tsp oilOther Ingredients plain flour (maida) for rolling3 tsp black sesame seeds (kala til)6 tsp finely chopped coriander (dhania) butter for brushing Method For the doughFor the doughCombine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.Combine the plain flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water.Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes.Add the oil and knead very well. Keep aside.How to proceedHow to proceedDivide the stuffing into 6 equal portions. Keep aside.Divide the dough into 6 equal portions.Press a portion of the dough flat on a rolling board and roll into a 125 mm. (5”) diameter circle using a little plain flour for rolling.Place a portion of the stuffing in the centre and press it lightly.Bring together all the sides in the centre and seal tightly.Roll again into a circle of 150 mm. (6”) diameter circle with a little plain flour for rolling.Sprinkle ½ tsp of black sesame seeds and 1 tsp of coriander evenly over it and roll again into 200 mm. (8”) diameter circle using a little plain flour for rolling.Repeat steps 3 to 7 to roll 5 more kulchas.Heat a non-stick tava (griddle) and place a kulcha over it with the black sesame seed-coriander side facing downwards.Cook it on one side till it puffs slightly and then turn over.Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.Repeat the steps 9 to 11 to cook 5 more kulchas.Brush each kulcha with a little butter and serve immediately. Nutrient values (Abbrv) per kulchaEnergy221 calProtein5 gCarbohydrates36.3 gFiber1 gFat6 gCholesterol13.3 mgSodium50.7 mgClick here to view calories for Aloo Kulcha, Amritsari Potato Kulcha Aloo Kulcha, Amritsari Potato Kulcha video by Tarla Dalal