Amritsari Aloo Kulcha is breakfast lunch and dinner. Piping hot and crushed that’s how this amzing stuffed flatbread is served. Having the spicy aloo filling encased in a flaky flatbread and pan-fried in ghee is a heavenly feeling. ALOO KHULCHA Ingredients 4-5 medium potatoes boiled peeled and grated 1½ cups refined flour (maida) Salt to taste ½ tsp baking powder ¼ tsp baking soda 1 tsp castor sugar 2 tbsps melted ghee 2 tbsps yogurt ½ cup milk 1½ tbsps coriander seeds 1½ tsp cumin seeds 1 tsp red chilli powder 1 tbsp chopped ginger 1 tbsp dried mango powder (amchur) 2 tsps dried pomegranate (anardana) powder ½ tsp black salt Salt to taste 3-4 green chillies chopped 3 tbsps chopped fresh coriander leaves 1-2 medium onions chopped Oil for drizzling Salt water for sprinkling Butter for spreading Chole for serving Onion tamarind chutney for serving Method 1. Take flour in a bowl add salt baking powder baking soda and sugar. Add 1¾ tbsps melted ghee and mix well. 2. Add yogurt and milk mix well. Add ½ cup water and knead into a soft dough. Apply remaining ghee over the dough. Cover with a damp muslin cloth and set aside for 30-40 minutes. 3. Dry roast the coriander seeds and cumin seeds in a small non-stick pan for 1-2 minutes. Transfer into a mortar and coarsely crush it with a pestle. 4. Take potatoes in another bowl add 2 tsps of the coriander-cumin mixture red chilli powder ginger dried mango powder dried pomegranate powder black salt salt green chillies coriander and onions. Mix well. 5. Divide the dough into equal portions and drizzle some oil. Cover with a damp muslin cloth and set aside for 10-15 minutes. 6. Heat an iron tawa. 7. Take a portion of the dough and stuff it with a portion of the potato mixture. Set aside for 5 minutes. 8. Sprinkle salt water on the hot tawa. 9. Dust some flour on the worktop place the stuffed dough over it and lightly flatten it with the help of your fingers. Roll it gently with a rolling pin into a disc. 10. Apply water on one side of the disc and sprinkle coriander leaves along with some of the remaining coriander-cumin mixture. 11. Apply water on the other side as well and place it on the hot tawa with the coriander side facing up. Cook for 1 minute and then flip the tawa and cook the other side over the direct flame for another minute. 12. Remove the khulcha on a plate and spread butter on top. 13. Serve hot with chole and onion tamarind chutney. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #alookulcha #alookulcharecipe #kulcha #kulcharecipe sanjeev kapoorsanjeev kapoor recipesanjeev kapoor recipeskhana khazanachef sanjeev kapoorkhana khazana recipesmasterchef sanjeev kapoorindian recipesmaster chefindian foodaloo kulchaaloo kulcha recipehow to make aloo kulchaaloo kulcha banane ki recipealoo kulcha kaise banaenaloo kulcha street foodhow to make aloo kulcha at homealoo kulcha recipe on tawaaloo kulcha on tawabreakfast recipebreakfast recipesaloo kulcha ki recipe