This onion kulcha recipe is one of the best homemade Indian bread recipes for dinner you'll ever eat! Soft, fluffy, delicious, stuffed with chopped onion and other spices.
This onion kulcha is wholesome; you will never realize that this kulcha bread is made actually with whole wheat flour and in tawa.
For many of you, Indian food might have been introduced to you as Naan bread. Recently, naan bread is become popular globally for its flavor and versatility.
But how about kulcha? Have you heard this term before? If not, you have missed an important, delightful dish so far. well, Kulcha is the mesmerizing word for around half of the Indian population already.
Personally, this onion kulcha recipe is the favorite for its taste and its prepping work. Preparing is easy to make with the ingredients in the Indian pantry.
You do not need to rush to the stores to get the ingredients. Check out your kitchen; you may have them already.
Even if you lack some items, we will discuss their substitutions and alternatives in the following post.
What is Kulcha?
Kulcha is a kind of Indian flatbread that originated in Punjab. And later became popular throughout the country.
Generally, kulcha is made in two ways: stuffed and unstuffed. Unstuffed kulcha is made with leavened agents and flavored with garlic, onion seeds, or other spices. Stuffed kulcha is made with slightly leavened ingredients, usually filled with vegetables.
This onion kulcha recipe is healthy and filling. It is generally served for breakfast and is great for dinner.
Why you should make this Onion Kulcha?
- This is easy and simple. Made with healthy ingredients, it will not leave you guilty of eating fatty or unhealthy food.
- In my opinion, this is very filling.
- Looking for a kulcha recipe on tawa? This post helps you achieve the best homemade kulcha you have ever tasted. You can use the same recipe for baking in the oven.
- This Amirstari onion kulcha recipe is spicy and has the correct flavors that tingle in your mouth for a long.
- The taste is addictive, and you keep making it again and again.
- This does not need huge preparation like any other Indian recipe. But it needs a resting time, where you need to plan.
Best Side dish for Homemade Onion Kulcha
This recipe for onion kulcha is best served with a simple raita or spicy protein-rich chana masala. The following are some of the tasty side dishes.
Make-ahead, Storing Ideas
We can make the dough before the day of cooking. For this, combine all the ingredients listed below. Allow it to rest for 4 hours and then store it in the refrigerator. This way, we can keep it in the fridge for up to 3 days.
Onion is known for its moisture; hence, preparing the filling fresh whenever needed is better.
When frozen, the leftover tawa kulcha can be stored in the refrigerator for 5 days and up to a month. I find the freezer-safe ziplock bags are great to use.
Whole wheat flour. This is wholesome and becomes softer after resting time. And you can also substitute with multi-grain flour.
All-purpose flour. We are adding half of the all-purpose flour and half of the whole wheat flour. The former gives a nice, chewy texture to the onion kulcha. If you feel all-purpose flour is unhealthy, use whole wheat flour alone. This substitution will not change the taste significantly.
Baking powder and Baking soda. These are leavening agents that help the dough become light. I feel these are the must ingredients; without them, the kulcha becomes dense and harder to chew.
Curd/yogurt. Another softening agent in this onion kulcha recipe helps the dough taste rich and unique. You can use either homemade curd or store-bought yogurt.
Onion. The critical ingredient for the stuffing. White onion, yellow, or red onion will be suitable. Chop them as fine as possible, which helps to roll the kulcha thinner without any huge chunks.
Cumin seeds. I call this a flavor enhancer. You may also crush before adding if you prefer.
Ajwain. Another flavor bomb I would advise to use it not only for its flavor but also for its unique Indian taste.
Cilantro/coriander leaves. This is the secret behind the refreshing kick in the recipe of onion kulcha. You may also combine them with fresh mint leaves if you have them at home.
Onion Seeds. Otherwise, it is also called kalonji in Hindi. This seed is used for decoration and gives a pleasant aroma as well. But, this is optional to use depending on the availability.
How to make onion kulcha
This homemade kulcha recipe is easier than you could have thought. The recipe uses simple, essential ingredients and yields soft, fluffy, and healthy goodness. The taste of the kulcha is addictive, and the quantity ends up doubling in the next event.
Prepare the dough. The prep work is simple and pretty straightforward. All we wanted was to plan. The dough requires a resting time of a minimum of 4 hours. So plan accordingly.
The dough must be made a few hours before cooking for the fluffy and soft in this onion kulcha recipe. Curd-it takes longer than usual as we use a natural leavening agent.
But it is not a difficult task; if you are planning for dinner, you can knead the dough in the morning, or if you are planning for breakfast, make it before the night.
In a big mixing bowl, combine whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and curd. Rub them until all the ingredients are mixed. Now, add a little water to make a pliable, soft dough.
Add a teaspoon of cooking oil and spread around the dough. Cover it with a lid or a cloth. Allow it to rest for a minimum of 4 hours.
Prepare the stuffing. For the inner filling, chop the onion and coriander leaves finely.
Add chopped onion, coriander leaves, cumin seeds, carom seeds, and red chili powder in a small mixing bowl.
No need to add salt here. As the salt moisturizes the onion, rolling the onion kulcha will not be perfect.
Roll. Divide the dough into small-sized balls that fit in your fist.
Dust the board and the rolling pin with flour.
Place this ball and pat it slightly.
Keep a tablespoon full of stuffing in the inner circle.
Bring all the edges together to form a big ball. Sprinkle onion seeds on the top.
Dust again, and using the rolling pin, make a big circle.
Heat a pan and cook it on both sides until black spots are seen.
Transfer to a plate and serve hot.
Looking for other Indian flatbread recipes?
Printable recipe card
Onion kulcha recipe
For making the dough
- 1 cup whole wheat flour
- 1 cup All-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup yogurt /curd
- ½ teaspoon salt
- ⅓ cup water or as needed for kneading.
For onion masala
- ½ cup onion finely copped
- ¼ cup cilantro finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon carom seeds
- ½ teaspoon red chili powder
- ¼ tsp salt
For making kulcha
- 8 teaspoon vegetable oil for drizzling
Making the dough
- In a mixing bowl, combine wheat flour, all-purpose flour, baking powder, baking soda, yogurt, salt.
- Rub until all the ingredient combines well.
- Add water little at a time to make a smooth, soft dough.
- Sprinkle vegetable oil and spread all around the dough.
- Cover it with a lid.
- Set aside for four hours.
Making the onion masala
- In a mixing bowl, add chopped onion, chopped cilantro, cumin seeds, carom seeds, red chili powder, and salt.
- Combine them well.
Prepping the kulcha
- After ther resting time, dough turns soft than before.
- Now divide the dough into 10 equal sized balls. Set aside.
- Dust the board with the flour.
- Keep a dough ball and using the rolling pin spread it like a thick and small circle.
- Place a tablespoon of onion masala at the center.
- Grab the edges together to the center and press gently to make a bigger ball now.
- Again carefully roll to a smooth ball by keeping the filling intact.
Cooking the kulcha
- Heat a pan in medium heat, place this flat kulcha.
- Brush ½ teaspoon of cooking oil and cook for 1-2 minutes.
- Flip to the other side, and brush ¼ teaspoon of vegetable oil and cook for 1-2 minutes or until black spots seen.
- Remove from the pan and transfer to a plate.
- Repeat the same procedure for the remaining dough balls.
- And serve hot with raita.