Aloo kulcha or alu kulcha, a baked flatbread stuffed with potatoes that can become a favourite if made well. The recipe is easy to follow and that makes it even better.
This is the third post in the Indian flat breads series. There will be more flat breads in the future but these three were prepared in the last two weeks or so and are being posted in one go. This aloo kulcha is the most favorite kind of flat bread here, along with the paneer kulcha. Needless to say this is the most repeated type of kulcha here in my home .
The dough ingredients and procedure is same as the whole wheat kulcha. The stuffing is made with boiled potatoes, finely diced onions, chopped green chillies to taste, chopped green coriander leaves (or methi leaves sometimes) and salt n pepper to taste.
Stuff the potato mixture into the dough balls, it's better if you can fill large amount of stuffing into the kulcha as it comes out more flavorful. The amount of stuffing should be a bit more than the size of the dough ball. It's not difficult if you take care that the stuffing consistency is similar to the dough consistency, it is stuffed with ease and then it is flattened with ease too ... with the help of your wet fingers of course.
Bits of stuffing peeping through the dough layer looks good and tastes good too. Spread the flattened kulcha on the hot griddle in one quick motion .
And wait till one side is browned and the kulcha comes out of the griddle easily. It can be baked over naked flame like the plain kulcha but if it is too heavy due to the stuffing it falls down in the process. So using a wire mesh is convenient....
This particular kulcha is great even when cold and may be a great tiffin box option with suitable side dishes. I make empanadas (baked in the oven) with the same dough and stuffing and that is great for kids tiffin box, easy to hold and eat while talking to friends.
I served it with methi matar malai, a creamy curry with fenugreek leaves and fresh peas. The husband loves to dip the aloo kulchas in fresh creamy curds of fresh malai and he wants a bowl of malai (preferably) of dahi along with it.
See how the kulcha is crisp on the outside and soft and spongy inside...
I like big chunks of potatoes and not too fine onion , you can keep the potatoes finely mashed or whatever way you like. The recipe just needs to illustrate the process of baking these kulchas over gas flame basically .... the stuffing can be varied and adjusted to taste ..
These tips and tricks to make great kulcha or naan will be handy whenever you start to make these alu kulchas. Do let me know if you try this recipe.