Onion Kulcha Recipe

Easy and flavorful Onion Kulcha made with whole wheat flour, stuffed with spiced onions, and cooked to perfection. Ready in under 30 minutes.

Course Breakfast, Dinner

Cuisine Indian

Prep Time 15

Cook Time 20

Resting time 4

Total Time 4 35

Servings servings

Calories 318kcal

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.

In a mixing bowl, add chopped onion, chopped cilantro, cumin seeds, carom seeds, red chili powder, and salt.
Combine them well.

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.

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.

For a milder version, substitute red chili powder with paprika and adjust the amount of cumin and carom seeds. Add more chili powder or cayenne for extra heat.
For a unique variation, you can customize the filling by adding potatoes, cauliflower, carrots, or cabbage.
Store leftovers in the refrigerator for 3 days or freeze for up to 3 months—separate uncooked kulchas with parchment paper before freezing.
Reheat directly on the stovetop for the best texture. Microwaving may make them slightly soft and soggy.