Servings
Prep Time
Cooking Time
INGREDIENTS
DOUGH INGREDIENTS
- 2 cups of maida(plain flour)
- 3/4 cups of plain yogurt
- 1 tsp of white granulated sugar
- 1 tsp of baking powder
- 2 tsp of salt
- 1 tablespoon of neutral oil
- 1 cup of water
INGREDIENTS FOR LAMINATING THE DOUGH
-
3/4 cups of softened butter
-
1/2 cup of maida (plain flour)
INGREDIENTS FOR ONION STUFFING
-
1 tsp of ajwain (caraway seeds)
-
2 tsp of red chilli powder
-
2 green chilis finely chopped
-
1.5 tsp of cumin powder
-
1.5 tsp of amuchur ( dry mango powder)
-
1/4 cup of mint leaves finely chopped
NOTE: if you don’t have fresh mint, you can use Kasuri Methi -
salt to taste
-
2 tablespoons of ghee or neutral oil
OTHER INGREDIENTS
-
1 cup of water for cooking the kulchas
-
Buter or ghee for serving
-
1 cup of finely chopped cilantro
What is a Kulcha?
Kulcha is a soft flaky and chewy flatbread that will simply melt in your mouth. If you have never experienced the taste of this delicious flatbread, before, you have been missing out! Today I am going to teach you a simple recipe for an onion kulcha that you will be able to prepare in your own kitchen without a trip to Amritsar; which is a city in Northwestern Indian famous for its Kulchas.
Onion Kulchas are prepared using an onion stuffing which is flavored with aromatic Indian spices and then stuffed in the kulchas and cooked on hot tawa (griddle).
What is the difference between a Naan and Kulcha?
The world of flatbreads is a complex one but the main difference between the two is that Kulchas are usually stuffed and naans are not. They are both prepared with Maida (All Purpose Flour) and leavened.
Commonly Asked Questions
Do I have to add baking powder and yogurt to the dough?
Yes, baking powder is the main ingredient when kneading the dough as it will make kulchas soft. You could use water instead of yogurt but I would highly encourage you to use yogurt to get the perfect results.
Do I have to stuff my kulchas with onions?
No, you absolutely don’t have to. The beauty of kulchas is that you can eat them plain or stuff them with anything! Commonly used stuffings are potatoes, paneer, and cauliflower.
Why does the onion kulcha recipe call for so much butter?
Laminating the dough with butter is what makes the kulchas form their layers so you definitely do not want to skimp on butter for this recipe!
Can I make the onion stuffing ahead of time?
You can prepare it up to an hour ahead of time but try and use it within the hour as onions release moisture and will not stuff properly if they have too much moisutre in them. If you are preparing a paneer or potatoe kulcha you can prepare it a night before and store it in an airtight container and refrigerate for up to a day.
Can I prepare the dough ahead of time?
Yes, store it in a airtight container and refrigertate it for up to a day.
How can I prepare the kulchas Vegan?
Swap the butter and yogurt for a Vegan butter and yogurt.
What’s the best way to reheat the the onion kulcha?
On a hot tawa/griddle or in a oven toaster. Do not use a microwave.
What can I eat onion kulchas with?
They can be enjoyed alone with yogurt and achar (pickle). Some other suggestions are:
TO MAKE THE DOUGH DIRECTIONS
- In a large mixing bowl add in maida, salt, sugar, baking powder, and oil.
Mix well and then add in yogurt. Knead well and then begin to add water 1 tablespoon at a time to knead your dough.
Knead till you have a soft dough. It’s ok if it feels sticky.
Once the dough is kneaded completely, rub it with some oil and cover it with a damp paper towel and set aside for 30 minutes.
TO MAKE ONION STUFFING
- Heat oil in a pan.
- Add in ajwain, cook for 30 seconds and add in the onions. Cook the onions till they are translucent and set aside to cool for 15-20 minutes.
- Once the onions are cool, add in the rest of the ingredients to prepare your stuffing and set aside.
TO LAMINATE THE DOUGH
- Knead the rested dough for a few minutes. Using a clean surface, sprinkle some plain flour and start rolling out the dough using a rolling pin.
- You are looking to make an oval or rectangle shape. It should be about 10-12 inches in diameter.
- Laminate the dough by spreading the softened butter all over the rolled out dough. Make sure to get all the edges.
Sprinkle it with some flour and start folding the dough as if you were making cinnamon rolls. - Divide the dough into 6 equal parts.
- Pinch the ends of the dough and pull them together to form a ball. This ensures that the butter is fully enclosed.
STUFFING THE KULCHAS
- Take one part of the dough (make sure to keep the others covered with a damp paper towel) and roll it out with a rolling pin. You may need to use some flour to help you roll it out. It should be about 3 inches in diameter.
- Using a spoon, stuff the kulchas with the onion stuffing making sure to push them down.
Pinch the dough together to fully enclose the filling inside. - Repeat for the rest of the portions and refrigerate for 30 minutes to allow the dough to set.
PREPAPARING THE KULCHAS
- Sprinkle some flour on a clean surface and begin to roll out the stuffed kulcha.
Use a gentle hand when rolling, and keep rolling till you have achieved your desired size (about 6-8 inches in diameter).
The rolled-out dough should be thick. - Sprinkle the kulcha with cilantro and using your fingertips make indentations all over the kulcha.
- Heat the tawa.
- Lift the kulcha with your hands, and spread water on the bare side of the kulcha (not the side with cilantro) and slap it on a hot tawa water side down.
- Allow it to cook for 2 minutes or till you start to see it forming bubbles.
- Flip and cook the other side for a few minutes.
- Finish it off by cooking it on an open flame to char it.
- Spread the kulcha with ghee and using 2 small kitchen towels crush the kulcha in between your hands and you will see the perfectly formed layers.
- Repeat the same steps for the rest of the kulchas and eat immediately. You can also keep them warm in a roti warmer.
Reviews
Other recipes
There are no reviews yet.