Onion Kulcha Recipe

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Ghee or butter, for brushing Ghee or butter, for brushing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 3g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually add warm water and knead until a soft and smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add cumin seeds and let them splutter. Then, add the finely chopped onions and sauté until they turn golden brown.
3. 3.
   Add coriander powder, garam masala, turmeric powder, and red chili powder to the onions. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool.
4. 4.
   Divide the dough into small equal-sized balls. Take one ball and roll it out into a small circle. Place a spoonful of the onion filling in the center of the circle and bring the edges together to seal the filling inside. Gently flatten the stuffed ball.
5. 5.
   Dust the flattened ball with flour and roll it out into a slightly thick flatbread.
6. 6.
   Heat a tawa or a flat griddle over medium heat. Place the rolled kulcha on the hot tawa and cook until small bubbles start to appear on the surface. Flip the kulcha and cook the other side until golden brown spots appear.
7. 7.
   Brush the cooked kulcha with ghee or butter and garnish with fresh coriander leaves. Repeat the process with the remaining dough and filling.
8. 8.
   Serve the Onion Kulcha hot with your favorite curry or enjoy it as a standalone snack.

Treat your ingredients with care...

• Onion — Make sure to finely chop the onion to ensure even distribution of flavor throughout the filling.
• Cumin seeds — Toasting the cumin seeds before adding them to the filling will enhance their aroma and flavor.
• Ghee or butter — Brushing the cooked kulcha with ghee or butter adds a rich and buttery taste. For a vegan version, substitute with vegetable oil.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• Adding a pinch of sugar to the onion filling enhances the natural sweetness of the onions.
• To achieve a softer texture, brush the rolled kulcha with water before cooking it on the tawa.
• Serve the Onion Kulcha with a side of raita or pickle for a complete meal experience.
• Leftover kulchas can be stored in an airtight container and reheated in a toaster or oven for a quick snack.

Serving advice

Serve the hot and freshly cooked Onion Kulcha as a side dish with your favorite Indian curries or enjoy it on its own as a delicious snack.

Presentation advice

Arrange the Onion Kulchas on a platter, garnish with fresh coriander leaves, and serve them alongside a bowl of raita or chutney for dipping.