Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, 🍛aloo kulcha🍛 (spicy potato stuffed naan). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
How to make Aloo Naan Recipe by Kitchen with amna. A Stuffed Potato Bread Easily and Quick Recipe or Aloo Kulcha in Desi Language. To make aloo kulcha, you first need to make the dough.
🍛Aloo Kulcha🍛 (spicy potato stuffed naan) is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. 🍛Aloo Kulcha🍛 (spicy potato stuffed naan) is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have 🍛aloo kulcha🍛 (spicy potato stuffed naan) using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make 🍛Aloo Kulcha🍛
(spicy potato stuffed naan):
- Get 300 g all-purpose flour
- Take 1/2 cup milk
- Get 1/4 cup yoghurt
- Prepare 1 tbsp melted ghee or butter
- Make ready 2 tsp sugar
- Prepare 1/2 tsp salt
- Prepare 1/2 tsp baking powder
- Make ready 1/4 tsp baking soda
- Prepare For the filling
- Get 2 large boiled mashed
- Take 2 green chilis, finely chopped
- Make ready 2 tbsp chopped fresh coriander
- Get 1/2 tsp ground cumin
- Prepare 1 tsp red Chilli flakes(to taste)
- Make ready 1 tsp amchur powder
- Get Salt1/2 tsp (to taste)
- Take Garnish
- Make ready Melted ghee or butter
- Prepare Chopped coriander
Make Amritsari Aloo Kuchas using this stove top method which uses no yeast! Amritsari Aloo Kulcha is very famous as it has a delicious, spicy filling of boiled, mashed potatoes along with some chopped green chilies and a few. Amritsari Aloo Kulcha recipe with step by step photos. Aloo Kulcha is a popular Punjabi flat bread that is prepared using aloo/potato stuffing.
Steps to make 🍛Aloo Kulcha🍛
(spicy potato stuffed naan):
- Mix the flour, sugar, salt, baking powder, and baking soda together in a large bowl. - Add the milk, yoghurt and ghee. Mix to a dough. Knead in the bowl for 2-3 minutes to ensure the dough is well mixed. - Cover the bowl and leave for 2 hour to allow the dough to relax.
- Mix the filling ingredients together in a bowl. Adjust the flavours if desired. - Turn the dough out and divide into 4 pieces. Knead each piece in your hand for 15-20 seconds then shape into a ball.
- Flour your worksurface. For each ball of dough, press and roll like a chapati. Place the filling in the centre of the disc. Pull the sides up to make parcel and place with the seam underneath.
- Now take the balls of dough and roll out gently to a round shape. - Place the kulcha on a hot pan for about 1 minute. Turn over and cook the other side for about 30 seconds. Turn over once more and continue to cook for at least another minute or until you can see steam coming off the kulcha. - Remove from the pan, brush with melted ghee and sprinkle with coriander.
- #Note - - You can also sprinkle the kulcha with nigella seeds before cooking if you wish.
Traditionally, kulchas are prepared in a clay oven but alternatively, you can make soft and puffy kulchas on stove top method too. Kulcha Recipe - a type of leavened bread is probably one of the most popular Flatbread in India and Pakistan after Naan. Made from refined flour (Maida) stuffed with Potato mixed with spices to enhance the taste. Naan uses Yeast as a leavening agent whereas Kulcha is made using Baking. Amritsari Aloo Kulcha originates from Amritsar, the city of Golden Temple in Punjab - North India.
So that is going to wrap it up for this special food 🍛aloo kulcha🍛 (spicy potato stuffed naan) recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
