Aloo Kulcha

Make Aloo Kulcha at home. This puffy, potato-stuffed flatbread is way easier to pull off than you might think. Great for a weekend dinner.

Ingredients

• 250 grams all-purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 0.25 cup warm milk
• 0.25 cup warm water
• 2 tablespoons plain yogurt
• 1 tablespoon oil
• 2 medium potatoes
• 0.5 medium onion
• 1 green chili
• 0.5 centimeter ginger
• 0.5 teaspoon coriander powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon red chili powder
• 0.25 teaspoon garam masala
• 0.25 teaspoon cumin powder
• 0.5 teaspoon dried mango powder (amchur)
• 2 tablespoons fresh coriander leaves
• 1 teaspoon salt (for filling)
• 2 tablespoons butter (for cooking)
• 1 tablespoon kalonji (nigella seeds)

Instructions

1. In a large bowl, mix 250 grams all-purpose flour, 1 teaspoon active dry yeast, 1 teaspoon sugar, and 0.5 teaspoon salt. Stir them well.
2. In a separate small bowl, combine 0.25 cup warm milk, 0.25 cup warm water, 2 tablespoons plain yogurt, and 1 tablespoon oil. Mix these wet ingredients together.
3. Gradually add the wet mixture to the dry ingredients, mixing to form a soft, pliable dough. Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rest in a warm place for 1-1.5 hours, or until it doubles in size.
5. While the dough is rising, wash 2 medium potatoes thoroughly. Place them in a pot with water and boil until they are tender and cooked through (about 15-20 minutes).
6. Once cooked, drain the potatoes, let them cool slightly, then peel their skin.
7. Mash the peeled potatoes well in a bowl. Make sure there are no large lumps.
8. Finely dice 0.5 medium onion. Finely chop 1 green chili and 0.5 centimeter ginger.
9. Add the diced onion, chopped green chili, chopped ginger, 0.5 teaspoon coriander powder, 0.25 teaspoon turmeric powder, 0.25 teaspoon red chili powder, 0.25 teaspoon garam masala, 0.25 teaspoon cumin powder, 0.5 teaspoon dried mango powder (amchur), 2 tablespoons fresh coriander leaves, and 1 teaspoon salt to the mashed potatoes. Mix everything thoroughly to combine.
10. Once the dough has risen, punch it down gently to release the air. Divide the dough into 4 equal portions.
11. Divide the potato filling into 4 equal portions as well.
12. Take one portion of dough and flatten it into a small disc (about 5 centimeters in diameter). Place one portion of the potato filling in the center of the disc.
13. Bring the edges of the dough together to seal the filling inside, forming a ball. Gently flatten the ball with your palm.
14. Lightly dust your work surface with flour. Gently roll out the stuffed dough ball into an oval or round shape about 15-18 centimeters in diameter. Sprinkle 0.25 teaspoon kalonji (nigella seeds) on one side and press them lightly into the dough.
15. Heat a griddle or a heavy non-stick pan over medium heat. Once hot, place one kulcha, kalonji side up, on the griddle.
16. Cook for 2-3 minutes until small bubbles appear on the surface and the bottom side is lightly browned. Flip the kulcha over.
17. Cook the other side for another 2-3 minutes until golden brown spots appear. Apply 0.5 tablespoon butter on both sides while cooking.
18. Remove the cooked kulcha from the griddle and keep it warm. Repeat the process with the remaining dough portions and filling, using 0.5 tablespoon butter for each kulcha.
19. Serve the Aloo Kulcha hot with yogurt, pickle, or chole.

View the interactive Aloo Kulcha recipe