Tawa Aloo Kulcha Recipe | How to make Tawa Kulcha at Home | Tawa Kulcha Recipe – Step By Step with Images and Video.
Craving a fluffy, street-style Indian flatbread that’s stuffed, satisfying, and full of flavor? Say hello to Aloo Kulcha—a North Indian favorite that’s crispy outside, soft inside, and filled with a deliciously spiced potato stuffing! 🥔✨
The best part? You don’t need a tandoor, oven, or even yeast to make these pillowy kulchas at home. Just a handful of pantry staples, a steamy tawa trick, and you’ll have golden, jali-marked kulchas ready to impress everyone at the table.
Whether paired with chole, raita, or a dollop of butter, these homemade Aloo Kulchas are pure comfort food—perfect for a hearty lunch, dinner, or even a weekend brunch treat. Let’s make this iconic Indian bread in the simplest way possible!
Ingredients of Tawa Aloo Kulcha Recipe
Tawa Aloo Kulcha Recipe Video
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Tawa Aloo Kulcha Recipe – Step By Step
1: In a large mixing bowl, add 2 cups (around 250g) maida, 1 teaspoon salt, and 1 teaspoon powdered sugar. Mix well to combine all the dry ingredients.
2: Create a well in the center of the flour mixture and add ½ cup whisked curd, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and 1 tablespoon oil.
3: Gently mix only the wet ingredients first, then gradually incorporate the flour. Begin kneading using lukewarm water, adding it slowly until you get a soft, slightly sticky dough.
4: Knead the dough for about 6–8 minutes until smooth, elastic, and stretchy. Apply a few drops of oil on the surface to prevent drying, cover it, and let it rest for 10 minutes.
5: While the dough rests, mash 2–3 boiled and cooled potatoes until completely lump-free. Add finely chopped onion, green chili, ginger, salt, red chili powder, black salt, and fresh coriander. Mix everything thoroughly to make the stuffing.
6: After resting, divide the dough into medium-sized balls. Take one ball, flatten it gently, and shape it into a small bowl using your hands.
7: Fill the center with 1–1.5 tablespoons of the aloo mixture, bring the edges together, seal it properly, and gently press the stuffed ball to flatten.
8: Dust lightly with dry flour and roll it into a medium-thick oval shape. Avoid pressing too hard to prevent the filling from breaking out.
9: Sprinkle some kalonji (nigella seeds), white sesame seeds, and chopped coriander on top of the rolled kulcha. Gently press or roll once more to make them stick.
10: Heat a nonstick tawa or pan on medium-high flame. Once hot, pour about ½ cup water to generate steam and immediately place the kulcha on it. Cover with a lid and cook for 1–2 minutes.
11: When steam starts escaping and the kulcha puffs up slightly, remove the lid, flip it, and cook on the other side until golden spots appear. Apply some ghee or butter if desired.
12: Cook until both sides are nicely roasted and soft. Serve hot with chole, raita, or chutney, and enjoy your super soft, fluffy, and restaurant-style Aloo Kulchas made without oven or tandoor!
