Kulcha is a kind of flatbread very popular in Northern India which is made with all purpose flour and cooked in a tandoor traditionally. You can make kulcha without a tandoor on a griddle and still get the same results. I have used wheat flour in combination with all purpose flour, yet the kulchas are soft and taste like the traditional ones.
Onion Kulcha is one of my most favorite breads to order while dining out at Indian restaurants. Love the soft, cushiony texture filled with onions and spices which makes a perfect combination with paneer, dals and chole. There are many varieties of kulcha -plain, onion, aloo/potato to name a few. Aloo kulcha is served with chole and is an excellent accompaniment to it. Amritsar in the northern Indian state of Punjab is very popular for its kulcha and chole.
10 minutes + resting the dough
- 1 ½ cups all purpose flour
- 1 ½ cups wheat flour
- 2 pinches of baking soda
- ½ tsp baking powder
- 1 tsp salt
- ¼ cup + 1 tbsp yogurt
- Water to make a soft dough
- For the filling:
- 1 cup onion, finely chopped
- 4 tbsp cilantro, finely chopped
- ¼ tsp carom seeds or ajwain
- Butter or ghee to serve
Mix the flours, salt, baking soda and baking powder. Add yogurt and mix again. Add water to make a soft dough and keep covered for 2-3 hours.
Mix onion, cilantro and carom seeds in a bowl. Divide the dough into equal sized balls.
Roll a ball into a small disc, place 2-3 tsp of onion filling, seal the edges and roll into medium thick roti or paratha.
Heat a griddle on medium flame and place the rolled kulcha on it, after about 2 minutes flip it over and cook on the other side. When both sides are cooked with brown spots the kulcha is ready.
Spread ghee or butter on top and serve with chole or paneer dish.
Make sure to chop the onion as finely as you can as it will help in rolling easily.
Also get rid of any moisture content in the onion by drying it in a paper towel which will again help in easy rolling.
If you have leftover dough you can refrigerate it and make kulchas the following day.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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