Kulcha, a type of Indian bread made from Maida that resembles in appearance with a Naan. Apart from the elongated shape, Kulcha’s are much softer and delight to eat. It can be cooked on a Tawa or Griddle, unlike naan, which is baked in a hot tandoor or oven only.
Onion kulcha has its own zest. Popular in India and Pakistan usually eaten with Channa or Choley.
1 Tablespoon Dry Yeast
200 ml Warm Water
2 Tablespoons Sugar
500 gm Maida
½ Cup Curd
½ Tablespoon Baking Powder
2 Tablespoons Ghee or Vegetable Oil
Salt to taste
1 Sweet Onion, Chopped
Few Coriander/Mint leaves Chopped
¼ Tablespoon Chilli Powder.
Salt to taste
1. Take warm water in a bowl or pan. Add yeast and sugar over the water. Leave it for 5-10 minutes, until it becomes foamy.
2. Mix Maida, Salt and Baking Powder in a bowl.
3. Create a round space, kind of well in the centre. Add curd and oil in that space.
4. Make soft non-sticky dough with the yeast water.
5. Cover the dough and leave it for 2-4 hours in a warm place, until it doubles in size.
6. Mix all chopped onion, coriander, mint, chilli powder and salt for stuffing.
7. Knead the dough down, and make tennis size balls out of it.
8. Heat a tawa or a frying pan.
9. Roll the balls out to a circle to approximately 4 inches in diameter. Fill the stuffing (about 1-2 tbsp) in it, fold it and again roll out into 6-8 inches in diameter and 2-3 mm thick circle. Don't make it too thick, because it puffs up a little when cooking.
10. Place it on the hot griddle/tawa. When it is cooked from one side or when you see few bubbles appearing, turn it over. Cook from both the sides. Apply butter/ghee on one side, take it off the griddle.
Serve hot with Channa Masala along with sliced vinegar onions.