Amritsari Aloo Kulcha is a traditional Punjabi recipe. Amritsari Aloo Kulcha originated in Punjab. This stuffed Kulcha mainly called a naan (flat bread), as it is very popular in Amritsar (Punjab), it is named Amritsari Kulcha.
This is kind of desi-pizza, stuffed with masala potatoes. It is a delicious Indian recipe served as a main, or breakfast. Basically or traditionally Kulcha make in a clay tandoor, flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter (Desi Ghee), and then eaten with spicy chole (chickpeas curry). Today I will show you how to make both versions of Amritsari Aloo Kulcha with oven (tandoor) and without oven (tandoor), means stove top. Both versions are very easy and surely no fail recipe.
Ingredients
For Dough
- 3 cup Maida/All Purpose Flour
- 2 tsp Active Dry Yeast
- 2 tbsp Curd/Yogurt
- 2 tbsp Oil/ 1 tbsp Ghee
- 2 tsp Sugar
- Salt
For Stuffing/Filling
- 2 cup Boiled-Peeled & Mashed Potatoes
- ¼ cup Finely Chopped Onion
- 2 Green Chili Finely Chopped
- 1-2 tbsp Chopped Coriander Leaves
- ½ Lemon Juice
- 1-2 tsp Whole coriander Seeds
- 1 tsp Dry Anar Dana/ Dry Pomegranate seeds (optional)
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- 1 tsp Chaat Masala/ ½ tsp Amchoor Powder (Dry Mango Powder)
- Salt
- Flour/Maida for Dusting
Method:
Dough
1. Take a large bowl, pour ¼ cup luck warm water, and then add sugar, yeast and mix well with spoon, cover it for 10 minutes.
2. Add maida, salt, oil/ghee, curd and mix well, knead it for 4-5 minutes, and then make semi stiff dough.
3. Apply little oil, cover the dough and place it in a warm place for 30-35 minutes or till double.
Stuffing
1. Take another bowl, add mashed potatoes, onion, green chili, lemon juice and coriander leaves.
2. Add red chili powder, coriander seeds, dry pomegranate seed, garam masala, salt, Chaat masala and mix well.
Process
1. Take the prepared dough, punch it down and knead it again for 2 minutes.
2. Now divide the dough into 8-10 balls.
3. Take one ball, dust in maida, roll it and make thick circle disk.
4. Now place the stuffing on the disk and close the edges, farm it into the ball.
5. Dust the ball into the flour, flatter with using fingers, and then roll it like a paratha using roller pin.
On Tava/Griddle
1. Heat the griddle, place the rolled Kulcha on it and cook for a minute or till down side spotted little brown.
2. Flip it other side and cook it for 1-2 minutes, and then roast it for few seconds on a direct flame using a cooling rack.
3. Now remove it on plate and apply ghee.
In Oven
1. Preheat the oven on maximum temperature.
2. Take a baking tray, grease it with few drop of oil. Place the Kulcha on it.
3. Sprinkle some whole coriander seeds, coriander leaves, press them lightly, and brush it with oil or ghee.
4. Place the tray into the oven and then bake it for 5-7 minutes on highest temperature.
Amritsari Aloo Kulcha is ready, Serve with curry, chole or raita, and enjoy this yummy recipe with your family or friends.
Tips:
- You can replace yeast with ½ tsp baking powder and ¼ tsp baking soda. But keep aside for 2-3 hours to get good fermentation.
Amritsari Aloo Kulcha
Amritsari Aloo Kulcha is a traditional Punjabi recipe. Amritsari Aloo Kulcha originated in Punjab. Amritsari Aloo Kulcha mainly called a naan (flat bread), as it is very popular in Amritsar (Punjab), it is named Amritsari Kulcha. This is kind of desi-pizza, stuffed with masala potatoes. Amritsari Aloo Kulcha is a delicious Indian recipe served as a main, or breakfast.
Ingredients
Method
Dough
- Take a large bowl, pour ¼ cup luck warm water, and then add sugar, yeast and mix well with spoon, cover it for 10 minutes.
- Add maida, salt, oil/ghee, curd and mix well, knead it for 4-5 minutes, and then make semi stiff dough.
- Apply little oil, cover the dough and place it in a warm place for 30-35 minutes or till double.
Stuffing
- Take another bowl, add mashed potatoes, onion, green chili, lemon juice and coriander leaves.
- Add red chili powder, coriander seeds, dry pomegranate seed, garam masala, salt, Chaat masala and mix well.
Process
- Take the prepared dough, punch it down and knead it again for 2 minutes.
- Now divide the dough into 8-10 balls.
- Take one ball, dust in maida, roll it and make thick circle disk.
- Now place the stuffing on the disk and close the edges, farm it into the ball.
- Dust the ball into the flour, flatter with using fingers, and then roll it like a paratha using roller pin.
On Tava/Griddle
- Heat the griddle, place the rolled Kulcha on it and cook for a minute or till down side spotted little brown.
- Flip it other side and cook it for 1-2 minutes, and then roast it for few seconds on a direct flame using a cooling rack.
- Now remove it on plate and apply ghee.
In Oven
- Preheat the oven on maximum temperature.
- Take a baking tray, grease it with few drop of oil. Place the Kulcha on it.
- Sprinkle some whole coriander seeds, coriander leaves, press them lightly, and brush it with oil or ghee.
- Place the tray into the oven and then bake it for 5-7 minutes on highest temperature.
Amritsari Aloo Kulcha is ready, Serve with curry, chole or rayta, and enjoy this yummy recipe with your family or friends.
Notes
You can replace yeast with ½ tsp baking powder and ¼ tsp baking soda. But keep aside for 2-3 hours to get good fermentation.
Amritsari Aloo Kulcha was last modified: September 18th, 2025 by
Thanks binjal, what an amazing recipe.
Thank you Sonali 🙂
Awsome receipe, bt plz clarify does 3 cup means 300gms, thanks
Thanks Neha!! Yes its 300grms
These are so gorgeous, I can’t wait to try some, I am saving this recipe!
thanks Sara!!
Which yeast u have used??
Fleischmann’s Active dry yeast!!
Can i use wheat flour..
yes you can!! Sonika. Thank you!!
Awesome . Seems yummy I am going to try this
thanks Jaidevi!!
Hi
Do we use anardana whole or powdered?
also the anardana to be used as is or to be roasted?
you can use whole dried anardana. if you don’t have you can skip it, its optional.
Very nice recipe
thanks Kavita!!
Wow looks awesome will surely try it.
thanks Sangeeta!!
Hi Can I replace Maida with wheat flour?
yes you can use!
Looks delish–I am vegan, though–can I leave out/replace the Yogurt/curd? Thank you!
Thanx Sonia, yes You can Skip the yogurt!
Aah thats so awesome.. couldnt resist at all…
thnx Smitha! 🙂
Please enlighten me as to what curd is, is it yogurt or perhaps something else? I would love to try my hand at making this sometime, I see above yogurt can be used, but wondering what curd is. Thank you in advance!
its Yogurt, curd is a similar name
Very nice
thanks Swati!
Yummy
thanks Varsha!
Yum Yum dish. Loved it. Will surely prepare. Thank u for the share.
thanks Shreya!
Perfect want to cook now…
thanks Rumana!
I love ur recpie onse thing if I.havent curd its khatii cream or yougrt then what should I.add
use Yogurt, thanks!