Preparation Time: 30 min

Cooking Time: 20 min


Maida (white flour) – 400 gms. (3 cups)

Curd – 3 table spoon.

Baking soda – 1/3 teaspoon.

Baking powder – 1/2 teaspoon.

Sugar – 1 teaspoon.

Oil – 1 tablespoon.

Salt – 3/4 tea spoon (or according to the taste)

Carom seeds or cumin seeds – 1 teaspoon.

Ingredients to prepare the filling.

Potato – 300 gms. ( 4 boiled)

Salt – 1/2 tea spoon (or according to the taste)

Green chili – 1-2 (chopped)

Ginger – 1-inch long piece (grated)

Amchoor powder – 1/2 teaspoon.

Coriander powder – 1 teaspoon.

Red chili powder – 1-2 pinch.

Garam masala – 1/4 tea spoon

Coriander leaves – 1 table spoon (chopped)


Firstly, knead the flour to make Kulcha.

Take a Maida in a big bowl for making kulcha’s dough and mix hung curd, baking soda, baking powder, salt, sugar, and oil in it. Mix well all the ingredients with hands properly. Knead the flour with Luke warm water to make a smooth dough. Flip press and punch the dough for 5 minutes to make it smooth. Then it will better ferment. Apply oil to dough all over properly and keep it in a deep pan. Cover the bowl with a clean and soft towel and keep it in a warm place then it will increase in size. The dough will rise in double within 3-4 hours the. Punch the dough once again to fix it for making kulcha. The dough to make kulcha is ready.

Prepare the Filling to stuff the Kulcha.

Peel and mash the boiled potatoes. Put all the species like salt, green chili, ginger, coriander (dhania) powder, mango (amchur) powder, red chili powder, garam masala and coriander leaves. Mix all the spices well according to your taste or measures given in the mashed potatoes. The filling to stuff the kulcha is ready.

Now Prepare Kulcha

Make 8-10 small round balls of the dough. Make small balls of the same quantity of potato mixture. Take one ball of the dough and roll it into a flat disc of 3 inches. Put the potatoes mixture ball on the chapatti disc and press it with hands softly so it settles down all over the dough. Fold and close the disc properly from all the sides to make a good kulcha.

Dust the dry maida on kulcha and press it with light fingers to increase its size up to 3 inches. Roll the kulcha into a 6-7 inch flat disc. Fix some carom seeds or cumin seeds over at the top of the kulcha.

It’s time to Bake the Kulcha.

To make the kulcha in a pan, put it on the gas stove and grease it with little ghee or oil. Put the kulcha in the pan and roast until it turns golden brown from the bottom surface. Brush some oil or ghee on the upper surface once the lower surface turns golden brown. Roast it till both the sides turns brown in color. Prepare all the remaining kulchas in the same manner.

Serve the Potato stuffed kulchas with curd, chutney or chole recipe.