⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
Soft Indian flatbread stuffed with spiced potato and vegetables - a street food classic from Amritsar in northern India. Similar to naan, but stuffed. Can also be made plain.
Ingredients
Dough
- 5 dl wheat flour
- 1 tsp dry yeast
- 0.5 tsp sugar
- 0.5 tsp salt
- 2 tbsp plant yogurt
- 2 dl lukewarm water
Filling
- 200 g cooked potato, mashed
- 1 red onion, finely chopped
- 2-4 small green chilies, finely chopped (optional)
- 0.5 dl grated cauliflower
- 0.5 dl green peas
- 0.5 dl finely chopped carrot
- 0.5 dl chopped fresh coriander
- 2 spring onions, thinly sliced
- 1 tsp whole or ground cumin
- 1 tsp garam masala
- 0.5 tsp chili powder
- 0.5 tsp ajwain (optional)
- salt
- black pepper
Instructions
Dough
Mix: Combine flour, yeast, sugar and salt in a bowl.
Knead: Add yogurt and water. Work into a dough and knead for about 5 minutes.
Rise: Cover the bowl and let rise for 1 hour.
Divide: Divide dough into 6 pieces and roll into balls.
Filling and assembly
Make filling: Mix all filling ingredients together.
Stuff: Flatten a dough ball. Take a handful of filling and press into a ball. Place in center of dough and pinch dough closed over the filling. Roll into a round ball.
Roll out: Dip ball in flour and roll out thinly.
Cook: Bake at 250°C (or 400°C in a pizza oven), or cook in a hot skillet until nicely colored on both sides.
Notes
Plain kulcha: Skip the filling for plain kulcha, similar to naan.
Aloo kulcha: The potato-only version (without the vegetables) is the classic street food variety.
Cooking options: Works in a regular oven, pizza oven, or stovetop. A cast iron skillet gives great results.
Source: Indian Enough