Onion kulcha at home | stuffed kulcha recipe
Make yummy and crisp onion kulcha at home with step by steps and video. Onion kulcha is a popular stuffed flatbread made with a fillings of spiced onions inside a all purpose flour dough.
What is onion kulcha ?
Onion kulcha is a stuffed kulcha, a variety of popular kulcha recipe. Finely chopped onions are seasoned with some slices like cumin, chilli , chat masala and coriander leaves. This spiced onion fillings is then stuffed inside a leavened dough ball and cooked inside a charcoal tandoor.
The dough for kulcha is made from all purpose flour (maida), salt, yoghurt and ghee. Yeast can also be used to leavened the dough. But in this recipe I have used yoghurt for that.
Yogurt also add a nice flavour to the kulcha. Carom seeds (ajwain) is another ingredient which is used in this recipe. Some recipe suggest to use it in the fillings but we at restaurant used it in the dough.
Ajwain has many health benefits. And one of is it helps in digestion.
Onion kulcha is another type of popular plain kulcha. Like amritsari kulcha, paneer kulcha and masala kulcha.
Generally kulcha are made with all purpose flour but you can use whole wheat flour as well to make onion kulcha.
- While making onion kulcha at home, don't left the fillings aside for more than 5 minutes. Onion tends to release moisture after mixing with salt. So stuff them immediately after making. Otherwise you can drain the moisture using a kitchen towel or muslin cloth. These moisture can break the dough after stuffing and while rolling.D
- Don't roll the kulcha too thin otherwise the fillings will come out. Similarly don't roll too thick as well.
- While cooking them keep the heat flame to medium low for a nice crisp golden kulcha.
- You can serve them with chutney, pickles or raita.
- I love them with dal makhani or dal tadka. They are best to serve with dal makhani.
- Chole is another popular choice to serve this kulcha.
- Other Indian gravies also work with onion kulcha.
Steps to make onion kulcha
To make the dough for onion kulcha, take the all purpose flour in a mixing bowl. Add the yoghurt, carom seeds, salt and ghee or butter. Give everything a good mix and then pour water little by little to make a soft palpable dough.
You don't need to add any baking soda or Yeast to make the kulcha dough.
Apply some cooking oil on the dough and knead further for one minute. Cover and keep aside to set for 10 to 15 minutes.
Finely chopped onions and coriander leaves. If you want to make it little bit more spicy then chopped two green chili as well.
Take the chopped onions in a mixing bowl and add red chilli powder, cumin powder, coriander powder, chat masala, salt and the chopped coriander leaves. Mix them nicely. The filling for kulcha is ready.
Don't keep the fillings left for more than 3 minutes otherwise onions would released moisture and the resulting stuffed dough might break down while rolling.
If the onion released moisture then drain them using a kitchen towel. It is good to stuff them immediately.
Stuffing the fillings
Divide the dough into small equal size parts. Roll them in between the palm of hands to make round shaped balls.
Flatten them either by using hands or a rolling pin. Place 2 teaspoon of the fillings at the centre of the flatten dough.
Gather all the edges and pinch so that the fillings are sealed.
Stuff more dough balls with the remaining fillings.
Cooking the kulcha
Traditionally kulcha are cooked in an oval shaped charcoal tandoor till they become crisp golden.
But we can make those crisp restaurant style onion at home using a tawa or pan.
Heat a pan over medium heat flame. When it become hot lower the flame to low.
Take one stuffed dough ball and dust with flour on both sides. Slightly press and start to roll with a roller pin.
Make a round shape medium size kulcha. Don't roll it too thin.
Now place the kulcha over the pan and increase the gas flame to medium.
When small bubbles start to appear flip it to another side and cook further.
Now apply some butter or ghee and flip again. Similarly apply on the other side also.
Cook for 3 to 4 minutes or till both sides become nicely golden brown and crisp.
Remove and similarly make more kulcha with rest of the stuffed balls.
In restaurants this kulcha is cooked in a preheated tandoor. The stuffed dough ball is flatten between the palm of hands and then with the help of a roti pad placed inside the tandoor.
When become crisp golden it is removed by a shewer. After brushing some butter it is serve.
More popular Indian stuffed flatbread recipes you can make at home.
Onion kulcha recipe
Prep time 10 min, cook time 8 min, serve 3
Author Mobasir hassan
- 200 gm all purpose flour (maida)
- 1/2 tablespoon carom seeds (ajwain)
- 2 tablespoon yoghurt (curd)
- 2 tablespoon pure ghee
- 1/2 teaspoon salt or as per taste
- 1/2 teaspoon baking powder (optional)
- 1 tablespoon cooking oil
- Water as required
- 1 tablespoon Nigella (kalonji) optional
- Ghee or butter as per required
- 4 medium size onion chopped
- 1 tablespoon red chilli powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon chat masala
- Salt as per taste
- Small handful of coriander leaves (chopped)
- 2 green chili chopped (optional)
- Take the flour in a mixing bowl and add the carom seeds, yoghurt, salt and ghee.
- Give everything a good mix and then pour water slowly. Start to knead slowly and make a soft palpable dough. Add water as per required.
- Grease one tablespoon cooking oil and knead further for one minute. Cover and keep aside for 10 minutes to set.
- Add the chopped onions in a mixing bowl. Then add red chilli powder, cumin powder, coriander powder, chat masala, salt and coriander leaves.
- Mix everything nicely. You can add some chopped green chillies to make it more spicy.
- Take the dough and divide into equal size small parts. Take one part and roll between the palm of hands to make a round shape dough ball.
- Dust the ball with some flour and flatten by rolling with a roller pin.
- Place 2 teaspoon onion mixture at its centre. Then gather the edges and pinch so that the fillings are sealed inside.
- Stuffed more balls with the remaining onion mixture.
Making onion kulcha
- Heat a pan or skillet over medium heat flame.
- Take one stuffed dough ball and dust with some flour on both sides.
- Press it lightly with finger tips and then start to roll with a roller pin.
- Make a round shape circle with medium crust and place over the pan.
- Cook the kulcha till small bubbles start to appear on its top. Then flip the kulcha to another side and cook further.
- Cook the kulcha by flipping one to other side till small golden brown spot appears on both sides.
- Apply some ghee or butter on both sides and cook for some more seconds.
- Remove in a absorbent paper and serve warm. Make more onion kulcha with the remaining stuffed dough balls like this way.
- In a preheated tandoor this kulcha are cooked by placing them inside with the help of roti pad.
Onion kulcha recipe video
( serving size 1 tandoori kulcha)
- Calorie : 250
- Fats : 7 g
- Protein : 6 g
- Carbohydrate : 40 g
- Stuff the fillings immediately otherwise the moisture released from onion break down the dough balls.
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