Try This Restaurant Style Aloo Kulcha Recipe At Home
Image Credit: Aloo Kulcha Recipe

Most people like aloo Kulcha! Are you one of them or not? At any wedding or party, people eat potato kulcha with great fervour. Not only this, but people in restaurants also order aloo kulcha primarily for lunch and dinner. But what is the need to go to a wedding or restaurant to eat aloo kulcha when you can make it at your home? 

Here’s how you can make aloo kulcha at home: 


  1. All-purpose flour - 400 grams 
  2. Baking Soda - 3/4 tsp 
  3. Salt - as per taste 
  4. Ajwain - 1 tsp 
  5. Sugar - 1 tsp 
  6. Curd - 3 tsp 
  7. Oil - 1 tsp

For Potato Filling 

  1. Green coriander - 1 tsp finely chopped 
  2. Amchur and coriander powder - 1 tsp 
  3. Potato - 300 grams boiled potatoes 
  4. Garam masala and red chilli - 1 tsp 
  5. Ginger - grated (1-inch long piece) 
  6. Green chilli - 1-2 finely chopped 
  7. Salt - as per taste 


  1. Put all-purpose flour in a bowl, add curd, baking soda, salt, sugar, oil. Now mix it well, then add water and knead it like a dough. Due to oil, it will become greasy; knead it for 5 minutes, cover and leave it for 3-4 hours. Meanwhile, the dough will ferment and double. Knead it once again with your hands for 1 minute, and your kulcha dough is now ready. 
  2. Now prepare the pithi (filling). Put the boiled potatoes in a bowl, knead it lightly, add salt, green chilli, ginger, coriander powder, amchur powder, red chilli, garam masala and mix it well. Potato pithi (stuffing) is also ready. 
  3. Make 8-10 balls of dough, roll it a little and fill the potato pithi. After closing it, apply flour and roll it. You can also roll it with your hands instead of the rolling pin. 
  4. Now you can roast potato-filled kulcha on any oven, tandoor or tawa. If you are making it on the tawa, then grease it first by applying oil all around. Now put kulcha on it and roast. When the kulcha is lightly cooked from one side, flip and roast it from the other side. Keep the gas on low flame, roast the kulcha by turning it again (until it turns brown). Searing on the low flame will make the kulcha crispy. 

You can serve this hot Aloo Kulcha with raita, pickle or chickpea curry.