Kulche are an amazing Indian bread. It’s soft, stretchy, and incredibly tasty. I love how India has a big diversity of flatbreads with the universal rotis or chappatis, the Khoba roti from Rajasthan, Kulche, Naan, and Lachha parathas from Punjab, Rumali rotis from Lucknow, Parotta from Kerala, and so on. I made these Onion Kulche and I absolutely love this version.
VARIATIONS:
- Stuffing: Kulche are typically of two types – stuffed kulcha or plain kulcha. Kulche could be stuffed with potato, paneer, onion, or any other stuffing. Plain Kulche are usually had with sookhi Matar/dry peas sabzi as popular in Delhi or with chole/chickpeas gravy as popular in Amritsar and the rest of Punjab.
- Yeast/No-yeast version: I like both the versions of Kulche. The yeast version has a little more bread-like consistency and I thoroughly enjoy it as well but this non-yeast version is something that I create regularly. It’s soft and perfectly stretchy how it should be.
- Toppings: I love adding a little Nigella seeds/Kalonji, spiced onion slices, and coriander leaves as my stuffing but you can choose green chillies, ginger, etc. as well.
PREPARATION TIME: 20 minutes
COOKING TIME: 30 minutes
SERVINGS: 4-5
DIFFICULTY SCALE: Medium
INGREDIENTS:Β
- All-purpose flour / Maida – 1.5 cups
- Curd – 1/4 cup
- Oil – 3 tablespoons
- Salt – 1.5 teaspoons (or to taste)
- Water – 1/2 cup or so
- Baking powder – 1/2 teaspoon
- Baking soda – 1/4 teaspoon
- Nigella seeds – 1 teaspoon
- Onion – 1, small
- Kashmiri Red Chilli – 1/2 teaspoon
- Coriander leaves – a few
- Butter – one stick
UTENSILS/EQUIPMENT:
RECIPE:
Prepping the Kulcha dough –
- Add the all-purpose flour, curd, oil, and salt to a mixing bowl. Also, add in the baking powder and baking soda.
- Crumble the mix with your fingers to give it a nice mix.
- Now start adding water little by little to make a smooth dough. Knead well so there are no cracks left.
- Cover the dough with a kitchen towel and let it leaven for 1.5-2 hours. It might need a little more time if the weather is cold.
Prepping the Toppings –
5. Cut onion into 4 pieces and then cut thin slices of it.
6. Mix a little salt and Kashmiri red chilli powder and mix them with the onion slices.
7. Also, finely chop the coriander leaves and keep them aside.
For the Onion Kulchas –
8. Now take a small ball sized piece. Dust your rolling surface and start rolling the ball into a flatbread.
9. You can make an oval shape or keep them classic round as I did.
10. Sprinkle some coriander leaves, nigella seeds and a few onion slices on one side.
11. Flip it on the other side and brush it with a little water.
12. Place the Onion Kulcha on a hot non-stick Tawa on the side down where it was brushed with water.
13. Press it slightly and let it cook for 1-2 minutes until you see bubble appearing.
14. Now flip the Tawa and cook the Kulcha surface directly with the flame to get dark charred marks.
15. Brush with some butter and serve the Onion Kulchas fresh with chole or Matar ki sabzi.

Shaheen Reviews
Uff Nisha!!! I loved these kulchas in Amritsar ππππ
Especially with some kalonji, that’s yumππ
Thank you so much for this recipe.
Btw, I have to say your photography skills are amazing π and your website is very impressive now β€οΈβ€οΈβ€οΈβ€οΈβ€οΈβ€οΈ
Nisha Sharma
Thank you so much Shaheen. That makes me very happy. And I agree, kalonji gives an incredible flavor to the kulchas
Shaheen Reviews
Just reblogged this post after trying this recipe, I am so thankful to you for sharing this no-fail recipe yaa, my folks are so happy ππππππππππππ
The kulchas came out perfectly soft and delicious. God bless you my dearest ππβ€οΈβ€οΈ
Nisha Sharma
Oh wowww, thank you so much for trying it. I am super glad it came out well for you and the best that your folks loved itπππβ€οΈ
Vikas Sengar
Your blog are nice. You should also visit my blog and give your important comments.
Nisha Sharma
Thank you Vikas, will check yours too
Let's Cook
Uffff so tasty. I am drooling
Nisha Sharma
Thank youππ
Deeksha Pathak
How fluffy they look, awesome!!
Nisha Sharma
Hehe thank youβ€οΈπ
InspiresN
So nicely done , always wondered how this is made .Thanks for sharing this recipe!
Nisha Sharma
Oh it’s super easy and the results are amazing π
thefeministwriter
Wow, they look lovely! Iβll surely try it π
Nisha Sharma
Aww thanks, hope you like itππ
Raj
Very beautiful post.
Nisha Sharma
Thank youβ€οΈπ
marymtf
What is curd?
Nisha Sharma
Hey its a kind of yogurt (though there ard different strains of bacteria responsible for making yogurt and curd). Adding a little curd extract to warm milk, gives curd in a few hours – a staple in Indian households
marymtf
Indian grocery shop near me. Iβll look it up. Thanks. x
Nisha Sharma
Oh awesomeπ