Stuffed Potato Kulcha#BreadBakers

Warm melt-in-the mouth, pillow soft stuffed Kulcha, with potato filling. Makes a perfect brunch or dinner meal! A lighter healthier alternative to deep fried Puris or Bhatura, they are also a great option for lunch boxes, picnics or traveling as they can be enjoyed even at room temperature.
Makes 2 Kulchas
2 Cups All Purpose Flour 
¾ Cup to 1 Cup Warm Milk
7 Grams Fresh Yeast
1½ Teaspoon Sugar
3/4  Teaspoon salt
1 Tablespoon Ghee or Olive Oil
For the Filling
2 Large Potatoes
2  Green Chillies - finely chopped
Salt to taste
1 Tablespoon Finely Chopped Coriander Leaves
For Topping
Finely Chopped Coriander Leaves as required
Sesame seeds as required
Butter to brush after it's out of the oven
For the Filling
Boil the potatoes with turmeric. Cool them, peel and mash them well. Then add in the green chillies, salt and coriander leaves, mix it well. Divide into 2 portions, keep aside.
For the Dough
Add in the yeast, ½ cup milk and sugar in a big mixing bowl, mix it well and cover. Keep it aside for 10-12 minutes till it is frothy/bubbly.
Now add flour, salt to the bowl, keep adding warm milk a little at a time, till it forms a sticky dough.
Take this dough on to a work surface and keep folding and kneading it with a bench scrapper 5 to 7 minutes.
Grease your hands with a little ghee/oil on and start folding the dough till it becomes soft and smooth. Grease a bowl with oil and keep it till it double in volume. 
Now deflate the dough and divide it into two equal balls.
Slightly wet your hands, flatten one into a round disc on a plastic/silicone sheet. 
Place the filling in the center.
Start folding the sides such that the edges overlap each other, Make sure the filling stays inside.
Once all the sides have been pulled in, pinch the edges together to seal well. 
Again wet your hands and spread the ball evenly to flatten to about ½" thick. Lift the silicone sheet from one end and gently take the kulcha off.
Place it on the greased foiled lined tray. Again flatten it with wet, making sure it is even in thickness and also stretch it to make a nice round kulcha. 
Sprinkle chopped coriander leaves and black sesame seeds on top.
Lightly press it. Cover with a damp cloth and leave it proof for about 10-15 minutes.
Preheat the oven at 180°C for 15 minutes.
Bake 10 - 12 minutes, rotating the tray halfway through till they are light golden on top and sound hollow when tapped at the bottom. Brush a little butter, transfer the kulcha on to the wire rack to cool a little.
Enjoy them hot! 
This was our dinner, we had this with a bowl of soup.
Labels: Breads, Bread Bakers, Stuffed Bread, Brunch, Main course, Potato, Healthy

Welcome to Bread Bakers! This month, our theme is Stuffed Baked Breads and our host is Renu of Cook with Renu. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. I love the flavor profile of this. Can't wait to try it!

  2. I just got introduced to kulcha a couple of months ago. These sound amazing.

  3. Awesome kulcha Sneha! I make the Amritsari kulche chole, would try this version too.

  4. That potato kulcha looks so yum. Love to try it.

  5. I was thinking of making the same for the stuffed bread theme. Your kulcha looks amazing.