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For this month's Indian Cooking Challenge (ICC), Valli wanted us to make an Indian bread, Amritsari Aloo Kulcha. After the April mega marathon where explored the dishes from all the Indian states, I've decided not to skip any ICC editions because it is a good opportunity to learn regional dishes from different parts of India. Also Valli always makes it a point to challenge us to try dishes that are unique and tries to get authentic recipes of the same. This month's challenge fit right into our meal plan. While my in-laws were here we ate rotis at least 3~4...


810 parathas

Total time

60 minutes




  • 1 cup all purpose flour
  • 1 cup Wholewheat Flour
  • roasted chickpeas
  • to taste Salt
  • 3 tbsp roasted chickpeas (Oil)
  • roasted chickpeas
  • roasted chickpeas (Warm)
  • 2 potato (- medium, boiled and mashed)
  • 1 chilies (Green - finely chopped)
  • 1 onion (- small, finely chopped)
  • roasted chickpeas (Red)
  • roasted chickpeas (Ground)
  • roasted chickpeas (Chat)
  • 1 tbsp cilantro (- finely chopped)


  1. Prepare the Bread dough: Combine all the ingredients for the dough. Add enough warm water and knead the dough into a smooth & soft dough. Cover and set aside to rise for 1~2 hours.
  2. Make the Filling: Combine all the ingredients for the filling in a mixing bowl. Divide it into 8~10 equal portions.
  3. Make the Parathas: Divide the dough into 8~10 equal portions. Roll out the dough into a 3" round circle. Place the filling in the center and pull the dough to cover the filling from all sides. Press the dough down and then roll it out into a 6" thick paratha.
  4. Cook the paratha on a hot tawa/ griddle until dark spots form on both sides. Brush with melted butter, if desired, and enjoy them hot.
  5. View the recipe instructions at Cook's Hideout

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