Amritsari Aloo Kulcha Inspired Baked Bread Aloo Kulcha

Kulcha is a soft leavened bread made either using soda bicarb or yeast as a leavening agent. This bread is highly popular in the Northern parts of India, especially Punjab, Himachal, Haryana and Uttar Pradesh, where it is often served with delicacies like Punjabi Chholey, Matra ki Chaat and Chicken Keema Masala among many others. And while this kulcha that I have been talking about is just the plain bread, there is a very different and delicious variety of kulcha that comes from the sacred land of Amritsar, often called the "Food Capital of Punjab"; the kulcha here is not simply a plain bread rather, an epicurean's delight stuffed with a tantalizing, a bit tangy and a bit spicy boiled potato filling. Traditionally made in a clay oven or tandoor, this kulcha is absolutely crisp from outside and soft from inside loaded with mouthwatering deliciousness. Served along with some spicy chhole and a spicy, sweet, tangy onion tamarind dip, not to mention, it is a sheer delight for every avid foodie.     

Amritsari Aloo Kulcha Inspired Baked Bread Aloo Kulcha

As stated earlier, Amritsari Kulcha is traditionally made in clay ovens and often uses soda-bi carb as a leavening agent in the dough, however, since I don't have a clay oven and was also out of my baking soda stock, I thought of giving these authentic Punjabi street food delicacy a twist and made it in the Air Fryer instead (since my OTG was also out of order). Also, used instant dry active yeast as a leavening agent, which imparted a pillowy softness from inside to my kulchas. Looking for the recipe? Here's the detailed one below...





YOU MAY ALSO LIKE

• Amritsari Chhole
• Pindi Chhole
• Palak Paneer
• Punjabi Sarson ka Saag
• Karah Prashad
• Instant Punjabi Bhatura

INGREDIENTS

• Dough
• Maida/APF - 1 and 1/2 cups + for dusting
• Luke warm water - 3/4 cup
• Sunflower oil - 2 tbsp
• Salt - 1 tsp
• Crushed kasoori methi/ dried fenugreek leaves - 1 tsp
• Ajwain/carom seeds - 1/2 tsp
• Instant dry active yeast - 1/2 tsp
• Sugar - 1 tsp
• Potato Stuffing
• Medium size boiled, peeled and grated potatoes - 2
• Finely chopped onions - 1/4 cup
• Finely chopped ginger - 2 tsp
• Finely chopped green chilies - 2 tsp
• Salt - to taste
• Red chili powder - 1 tsp
• Anaardana/dry pomegranate powder - 2 tsp
• Crushed dhaniya(coriander seeds) and saunf(fennel) - 2 tsp + for sprinkling on the kulcha
• Black pepper powder - 1/2 tsp
• Roasted cumin/bhuna jeera powder - 1 tsp
• Garam masala powder - 1 tsp
• Chopped coriander leaves - a handful
• Oil - for brushing kulchas
• Red chili flakes - 1 tsp
• Kalonji/onion seeds - 1 tsp

Amritsari Aloo Kulcha Inspired Baked Bread Aloo Kulcha

METHOD


Watch Out The Video

• In a bowl, add a tsp of sugar followed by 3/4 cup of luke warm water.
• Mix in the yeast and let it sit for 5 minutes to activate. Although I use instant active yeast, I still mix it in some lukewarm water first (instead of directly adding it to the flour) to make sure it has not gone bad or stopped working. It should foam up in a while if it is activated.
• In a mixing bowl, combine flour, salt, crushed kasoori methi and ajwain.
• Make a well in the center and pour oil followed by activated yeast.
• Using your hands, mix everything together.
• Transfer the dough on a clean work surface and knead the dough using stretch and fold method for about 10 minutes or until the dough is nice smooth, plump and non-sticky. You can dust the dough with with some flour or drizzle some oil in between to ease the process.
• Grease your hands and transfer the dough to a greased bowl. Cover it loosely with a kitchen towel and let it sit for about 2 hours at a warm place to double up in volume.
• Meanwhile, prepare the potato stuffing.
• In a bowl, take the grated boiled potatoes. Add in chopped onions, green chilies, ginger and coriander leaves.
• Next mix in all the spices and combine to make a homogeneous mixture.
• Pinch out equal lemon sized balls from the potato mixture and keep aside for use later. 
• Once the dough is risen, punch it down to knock off the air.
• Sprinkle some flour and knead for 2 minutes to make it smooth.
• Pinch out equal lemon sized balls of this dough. I made 4.
• Using your hands, flatten each ball a little. Place a potato ball in the center and grab all sides of the dough to seal it nicely.
• Flatten it a little and using your hands, shape it into a disc of about 5 inch diameter.
• Brush some oil on the surface followed by sprinkling of some chopped dhaniya and coriander seeds, red chili flakes, fennel and kalonji seeds.
• Press gently with your hands.
• Do this with all the remaining dough balls.
• Keep all the kulchas aside covered for about half an hour to again fluff up a little.
• Once all the kulchas are fluffed up, grab one and place in the basket of air fryer. You can even bake them at 200 degrees Celsius.
• Air fry the kulcha at 200 degrees Celsius for 7 to 8 minutes or until it is nice golden on top. 
• Do the same with remaining kulchas.
• Serve hot with tamarind chutney and chholey on side.

Amritsari Aloo Kulcha Inspired Baked Bread Aloo Kulcha

Can't make now?? Pin here for later...