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.
- 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
DIFFICULTY SCALE: Medium
- 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
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.