Alu Kulcha (Indian Flat Bread with Potato Filling)

Photo courtesy: Dr. Debarshi Chatterji

Before we start discussing the recipe, let me share with you a bit about our recent Vegas trip because it was amazing! We re-visited a couple of places and went to a few new ones. I think everyone goes to see the Caesars Palace and Bellagio but there are so many other beautiful hotels to see. Like this time, Debarshi and I went to see the hotel Wynn.

The décor of this hotel is so Indian! You can see magnificent marbles, strikingly finished woods, beautiful fabrics, colorful mosaics and antiques all over the hotel and casino area. 

So, when in Vegas, go and see this beautiful hotel (even if you are not staying in it). Click some beautiful photos and have a great time! 

Ok, now that I have shared an evening of my travels with you, I am ready to discuss the recipe, lol!

When Debarshi’s mom said that she was going to prepare Alu Kulcha, I wasn’t very excited. Why? Because although I love Punjabi food, Kulcha has never been one of my favorites. Now, I have never prepared Kulchas before. I always used to get a plate of Kulcha Chole from the vendor outside my apartment complex (in Delhi). And I don’t know why, but I always found it a bit tangy for my taste. However, this fried Kulcha is really different and delicious. Try it and let me know in the comments section if you have also been converted by its splendid flavors.

What is Alu Kulcha?

This is a crisp Indian flat bread from the city of Amritsar (Punjab). It is prepared with all purpose flour and a spicy potato filling. Traditionally it is prepared in tandoor or clay oven but since we don’t have one in our home, we just used a skillet. Make sure to switch on the vent and central ac otherwise the smoke will soon sound the fire alarm.

Fill, Sprinkle, Brush:

Make sure to fry the mashed potatoes well because that will greatly enhance the flavor of the Kulchas. We will be kneading the dough with yogurt and the potato filling will also have Amchur. Now both of these are tangy, so to balance the flavors we will sprinkle some Kasuri Methi which will add a bitter note. Finally, always use Ghee to fry this bread. It will not only elevate the flavors but also make everyone hungry with its aroma. I don’t want to go into the health benefits of using Ghee instead of vegetable/ canola oil in our food. So, I will just say this, some things are meant to be used together. Paratha without ghee is like a cake without its icing.

Different types of Indian Breads:

I think it is astonishing that Indian cuisine is so rich in varieties of breads and people only know a few names. I am sure you have had Naan before or at least heard about it but what about Kulcha? Although this is a very popular bread in India (especially Northern India) I don’t think it gets its due share of attention which has been reserved by Naan and Tandoori Roti. As I have mentioned several times in my articles, the dishes served in the Indian restaurants are rich in cream and butter and not consumed by us (Indians) on a day to day basis. That is why I try to include as many comfort foods in my blog as I can. I have this opportunity to share with everyone what normal everyday Indian food tastes like. Obviously you don’t think that I spend hours in the kitchen everyday laboring and sweating to cook Butter Chicken and Naan. Those are dishes meant for special occasions. Our everyday food is simple, quick and not at all greasy. Roti, Parathas and Rice are the three common carb options in most homes. Want to have something different? Now you get the endless list of stuffed Parathas, Bhature, Puri, Kachori and Kulchas. See, so much variety!

What can I pair with Alu Kulcha?

Typically, I have always seen it served with Chole but Debarshi’s mom prepared it with Kosha Mangsho (a gourmet Bengali mutton curry) which I must add was a bit heavy for me. This Kulcha can also be eaten as it is or my favorite pairing will be – a bowl of yogurt (I may be a Bengali but I love eating like a Punjabi!). You can eat them for breakfast, lunch or dinner. You can also pair them with a delicious raita or your favorite pickle, the possibilities are endless.

Ingredients:

For the dough:

• All-Purpose Flour - 2 cups
• Sugar – ½ teaspoon 
• Baking Soda - ¼ teaspoon 
• Salt - to taste (about ½ teaspoon)
• Yogurt – 4 tablespoons
• Oil - 2 teaspoons 

For the filling:

• Potato - 2 large
• Salt – to taste (about ½ teaspoon)
• Coriander Powder – ½ teaspoon
• Red Chili Powder – ½ teaspoon
• Amchur – ½ teaspoon
• Garam Masala – ¼ teaspoon
• Oil (Vegetable or Canola) – 2 tablespoons
• Garlic – 1 clove, grated
• Ginger – ¼ inch, peeled and grated
• Onion – ¼ cup, grated or finely chopped
• Ghee – 1 cup (for rolling and frying)
• All Purpose Flour – ½ cup (for rolling)
• Kasuri Methi – ½ cup

Preparation:

• Boil the potatoes, strain them and let them sit in the strainer or colander so that the steam dries them up a bit.
• Mix all the ingredients of the dough (All-Purpose Flour, Sugar, Baking Soda, Salt, 
• Yogurt and Oil). 
• Use warm water a spoonful at a time and knead the dough. Be very careful while adding water.
• Continue kneading until it’s smooth and almost non sticky.
• Cover and keep in a warm place for 2-3 hours.

Tip:

Always use warm water to knead as it will result in a softer dough which will produce better layers.

Prepare the filling:

• Peel and mash the potatoes.
• Add all the spices (Salt, Coriander Powder, Red Chili Powder, Amchur and Garam Masala) in the potatoes. Mix and taste to adjust the spices.
• Heat a non-stick pan on medium high heat.
• Add the oil and stir with a spatula so that it heats evenly.
• After 1-2 minutes, add the mashed potato mixture in the pan. Reduce the heat to medium low.
• Continue frying the mixture on low heat till it looks a bit reddish and fried in color.
• Turn off the heat and let it cool down.
• Mix the grated ginger, garlic and onion together and add 1 tablespoon of this mixture in the fried potato mixture.

Divide the dough for the Alu Kulcha:

• Roll the dough into a big circular disc.
• Spread a little Ghee on it using a pastry brush.
• Sprinkle a little flour on it and spread it all over (this will help to build the layers).
• Start folding from the upper and lower ends of the circle. This process is very similar to rolling a Swiss roll, the only difference is, you will be rolling from two sides. For lack of a better picture, let me show you how a Swiss roll is made:

• So now that you have an idea, keep on folding from the upper and lower sides of the circle till the ends meet (somewhere in the center of the circle).
• Pinch and seal the ends together.
• Roll it over so that the sealed part is facing down on the kitchen counter.
• Using a sharp knife, divide the rolled dough into 6-8 equal portions.

Roll the Alu Kulcha:

• Roll a portion of the dough into a 5-inch circular disc.
• Place 1-2 tablespoons of potato filling in the center.

• Carefully pull the edges together to close it and make a crown on top, it will look like a garlic head.

• Press the ball between your palms lightly to flatten it slightly like a disc. 
Do the same with all the dough balls. Fill them up with the filling and close the edges and flatten them like discs.

• Dip that disc of dough lightly into the Flour and start rolling it. Apply a little flour whenever the dough starts to stick on the rolling board.
• Brush a little Ghee on the Kulcha and sprinkle a teaspoon of Kasuri Methi on it. Roll it again so that the leaves stick on the rolled out dough.

Tips: 

• Roll the Kulchas very gently so that the filling does not break out.
 
• Roll the rolling pin over the dough using a light but even pressure. Turn the dough over and add more flour whenever necessary. Try to smooth all the edges and maintain an even thickness.

Fry the Alu Kulcha:

• Heat a skillet over medium high heat. Transfer the rolled out Kulcha on it.
• After a couple of seconds, you will see bubbles forming on the surface. This means it’s time to turn it over. Flip it using a flat spatula and use the brush to apply Ghee on it. Flip it again and let it cook for about 15-20 seconds. 
• Press onto the Kulcha with your spatula on different places for 5-10 seconds. 

• Flip and apply Ghee on the other side as well. Continue to fry both the sides till they turn beautifully golden red in color.

Alu Kulcha is ready! Serve with:

• Chole
• Raita
• Yogurt and Salad
• Butter
• Mango or your favorite pickle

Serve these delicious Alu Kulchas for:

• Breakfast
• Lunch or
• Dinner
• Get together Parties
• Pot-luck
• Game Nights

Tips: 

• Prepare some extra and pack them in your lunch box. 
• This Kulcha is also a great option while travelling or for picnics.

Love Punjabi food? Try these recipes as well:

• Kadhi (Gram Flour Fritters in Yogurt Sauce)
• Bhature (Deep Fried Puffed Bread)
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Baingan ka Bharta (Punjabi recipe: Eggplant with Onion and Garlic)
• Chole Bhature
• Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)