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Soft, fluffy leavened flatbreads stuffed with a tangy and spicy potato filling. This Punjabi classic is perfect for a hearty meal, best enjoyed with chole, raita, or a dollop of butter.
For 4 servings
Prepare the Dough
Prepare the Potato Stuffing
Soft, fluffy leavened flatbreads stuffed with a tangy and spicy potato filling. This Punjabi classic is perfect for a hearty meal, best enjoyed with chole, raita, or a dollop of butter.
This punjabi recipe takes 175 minutes to prepare and yields 4 servings. At 595.19 calories per serving with 12.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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Assemble the Kulchas
Roll and Cook the Kulchas
Serve
Replace the potato stuffing with a mixture of crumbled paneer, onions, and spices for a protein-rich alternative.
For a healthier version, make the dough using a 1:1 ratio of whole wheat flour (atta) and all-purpose flour (maida).
Use a stuffing made from finely chopped onions, green chilies, and spices like ajwain (carom seeds) and amchur.
For a Sattvic or Jain-friendly version, simply omit the onion and ginger from the stuffing. You can add a pinch of asafoetida (hing) for flavor.
The combination of carbohydrates from the flour and potatoes provides a significant source of energy, making it a hearty and satisfying meal.
The use of curd (yogurt) in the dough introduces beneficial probiotics, which can help support a healthy gut microbiome and aid digestion.
Spices like ginger, coriander, and garam masala are not just for flavor; they contain antioxidants and compounds that may have anti-inflammatory properties.
Potatoes are a good source of potassium, an essential mineral that plays a key role in regulating blood pressure and fluid balance.
One homemade Aloo Kulcha contains approximately 290-320 calories, depending on the amount of ghee used for cooking.
Aloo Kulcha is a delicious and filling meal, but it is high in carbohydrates and fats due to the refined flour, potatoes, and ghee. It's best enjoyed in moderation as part of a balanced diet. Using whole wheat flour can increase its fiber content.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature for about 30-45 minutes before using.
This usually happens for two reasons: the dough was not soft enough, or it was over-kneaded. The dough for kulcha should be very soft and pliable. Also, cooking on low heat for too long can dry it out and make it hard.
Yes, you can bake them in a preheated oven at 220°C (425°F) for 8-10 minutes, or until golden brown. Brush with ghee or butter before and after baking for best results.
Aloo Kulcha pairs wonderfully with rich North Indian curries like Chana Masala (Chole), Dal Makhani, or Paneer Butter Masala. It's also great with a simple side of raita, pickle, and a dollop of butter on top.
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