Aloo Kulcha
Soft Indian flatbread stuffed with spiced mashed potatoes. A vegetarian dinner that's filling, aromatic, and ready in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 320
- Protein
- 9g
Ingredients
- 2 cups all-purpose flour
- ½ cup plain yogurt
- 3 whole potatoes, medium
- 1 whole onion, small
- 1 tsp cumin seeds
- 1 whole green chili, minced
- 1 pinch salt and pepper to taste
Instructions
- 1
Mix flour, yogurt, salt, and 0.25 cup water in a bowl until shaggy.
- 2
Knead into smooth dough, 5-8 minutes. Cover; rest while you prep filling.
- 3
Boil potatoes in salted water until fork-tender, ~12 minutes.
- 4
Drain and cool slightly, then peel and mash in a bowl until smooth.
- 5
Heat 1 tbsp oil in a skillet over medium; add cumin seeds until fragrant.
- 6
Add minced onion and green chili; cook until onion softens, ~2 minutes.
- 7
Fold into mashed potatoes. Season with salt and pepper. Set aside.
- 8
Divide dough into 4 equal balls. Roll one into a 3-inch circle.
- 9
Place 2 tbsp filling in center. Fold edges up and seal; gently flatten.
- 10
Repeat with remaining dough and filling.
- 11
Heat 1 tbsp oil in skillet over medium-high until shimmering.
- 12
Pan-fry each kulcha 2-3 minutes per side until golden and puffed.
- 13
Serve hot with yogurt, pickle, or dal on the side.
Tools you’ll need
- mixing bowl
- 8-inch skillet
- rolling pin
- cutting board
- knife
- wooden spoon
- potato masher
- pot for boiling
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