Part Whole Wheat Amritsari Aloo Kulcha [No Oven, No Yeast]

Aloo Kulcha is a popular bread recipe from the holy city of Amritsar in Punjab and hence, is prefixed with the word, "Amritsari". The flatbread stuffed with spicy filling of potatoes, is simply lip-smacking and is served with AMRITSARI CHOLLEY or DAL MAKHANI on the side. Traditionally, this leavened flatbread is made in earthen ovens (tandoor). However, since at homes tandoors are not available, I have cooked them on the stovetop. Also, instead of maida or the all-purpose flour, I have tried giving them a healthy twist by using whole wheat and all purpose flours in 1:1 ratio; plus there has been no use of yeast for leavening. 

If you are looking for a special lunch on weekends, that too without going out to a restaurant, these Amritsari Kulchas make for a perfect choice. You can prepare the potato filling a day ahead to further reduce the time and effort. Not to mention, they are absolutely incomplete without a generous dose of butter smeared on them, so, do top them up with a big dollop and transform your weekend afternoon into a sinful indulgence.

Amritsari Kulcha | Aloo Kulcha [No Oven, No Yeast]

Ingredients (for dough)

• Whole wheat flour - 1 cup
• All purpose flour - 1 cup
• Curd - 1/4 cup
• Salt - 1 tsp
• Baking soda - 1/2 tsp
• Ajwain (carom seeds) - 1/2 tsp
• Crushed kasoori methi (dried fenugreek leaves) - 1 tsp
• Water - as needed for the kneading
• Oil - to grease the dough

Ingredients (for filling)

• Boiled and mashed potatoes - 3
• Finely chopped green chilies - 1 tsp
• Finely chopped ginger - 1 tsp
• Finely chopped onions - 1/2 cup
• Coarsely crushed coriander seeds - 2 tsp
• Salt - to taste
• Red chili powder - 1 to 2 tsp
• Anaardana powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Roasted cumin powder - 1/2 tsp
• Oil - 1 tbsp
• Chopped coriander leaves - a handful

Amritsari Kulcha | Aloo Kulcha [No Oven, No Yeast]

Method (for dough)

• In a large bowl, add the flours along with salt, ajwain, kasoori methi, baking soda and curd.
• Using a little water at a time, knead a soft dough. Keep kneading for 8 to 10 minutes until it is completely smooth.
• Grease the dough with some oil, cover with a damp cloth and keep aside for half an hour to 45 minutes.

Method (for filling)

• In a wok, heat the oil.
• Add coarsely crushed coriander seeds, chopped green chilies and ginger. Fry till they are fragrant. Switch off the flame.
• In a bowl, add all the ingredients for the filling along with fried ginger, chilies and coriander seeds.
• Mix well. Keep aside.

Method (for assembling)

• Take the prepared dough. Divide it into 8 to 10 equal sized balls.
• Dust each ball with some loose flour and roll into 4 inch thick disc.
• Pinch out lemon size filling from the potato mixture and place in the center of the disc.
• Close the edges to form a ball.
• Again roll it out into 7 to 8 inch disc. It should be little thick than a parantha. Sprinkle some crushed coriander seeds on one side of the disc and press them gently.
• Turn over the disc and smear it nicely with some water on the plain side.
• Simultaneously, heat an iron tawa (griddle) on the stovetop on medium flame.
• Place the kulcha on the hot tawa, wet side down.
• As you see little bubbles appearing on the kulcha, flip/invert the tawa and cook the kulcha directly over the flame. (Because of water applied, the kulcha would keep sticking to the hot tawa). Keep rotating the tawa so that kulcha cooks evenly. Once you see black marks on the kulcha all over, again flip the tawa and place it back on the flame.
• Remove the kulcha from the tawa and generously smear with some butter. Serve hot.

Note - Do not use non-stick tawa (griddle) for cooking the kulchas as they would not stick on the tawa when flipped over. Also, you can make any other filling instead of potatoes. I often make paneer and gobhi kulchas too. To retain the crispiness of the kulcha, smear it with butter just before serving.

Amritsari Kulcha | Aloo Kulcha [No Oven, No Yeast]

Amritsari Kulcha | Aloo Kulcha [No Oven, No Yeast]

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