Enjoy the authentic street food flavors of Amritsar with spicy and soft Aloo Kulcha, made using Pure Kachi Ghani Mustard Oil. A perfect Punjabi meal for any time of the day.
Ingredients:
Take 2 cups of all-purpose flour (maida) (for making the dough). For the stuffing, use 3 medium-sized boiled potatoes, mashed (they should be soft and lump-free). Add 1 small onion, finely chopped (for a bit of crunch and flavor), 2 green chilies, finely chopped (adjust to your spice level), and 1 teaspoon of grated ginger (for a fresh, sharp taste). Also, mix in 2 tablespoons of chopped coriander leaves (for freshness and aroma).
For spices, you will need 1 teaspoon of amchur powder (dry mango powder – for tanginess), 1 teaspoon of roasted cumin powder (adds earthy flavor), and 1 teaspoon of garam masala (a spice mix that adds warmth and depth). Use 3 tablespoons of pure mustard oil (to sauté the filling) and keep some extra mustard oil (for roasting the kulchas). Add salt to taste (both in the filling and the dough as per your liking).
How to Make:
Step 1: Prepare the Potato Filling
Start by heating 3 tablespoons of pure mustard oil in a pan on medium flame. Once the oil is hot, add 1 finely chopped onion, 2 chopped green chilies, and a little grated or chopped ginger. Sauté everything for about 2 minutes until the onions become soft. Now add 2 to 3 boiled and mashed potatoes. Sprinkle in ½ teaspoon amchur powder, ½ teaspoon roasted cumin powder, ¼ teaspoon garam masala, and salt as needed. Mix well and cook for another 2 to 3 minutes so that all the spices blend nicely. Finally, add some fresh chopped coriander leaves, turn off the gas, and let the filling cool down.
Step 2: Make the Dough
In a large mixing bowl, take 2 cups of maida (all-purpose flour). Add a pinch of salt and 2 tablespoons of mustard oil. Mix the oil into the flour using your fingers until it becomes crumbly. Slowly pour warm water, little by little, and knead it into a soft, smooth dough. Once done, cover the dough with a cloth and let it rest for 1 hour.
Step 3: Fill and Roll the Kulchas
After resting, take a small ball from the dough and roll it slightly to make a small circle. Place 1 to 2 tablespoons of the prepared potato filling in the center. Bring the edges together and seal the stuffing inside properly. Then gently roll it again into a thick kulcha. Be careful not to press too hard so the stuffing doesn’t come out.
Step 4: Cook the Kulchas
Heat a tawa (flat pan) on medium flame. Lightly apply mustard oil to the surface. Place the kulcha on the tawa and cook one side until you see golden brown spots. Flip and cook the other side the same way. If needed, brush more mustard oil on both sides while roasting until the kulcha is cooked well and slightly crispy.
Step 5: Serve and Enjoy
Serve the hot stuffed kulchas with curd, pickle, or spicy chole. The flavor of mustard oil makes them extra tasty and aromatic.
