Amritsari Onion Kulcha Recipe: A traditional Punjabi recipe of kulcha that I tried to recreate in home without oven. Kulcha is a famous Indian flat bread that is very filling and delicious too. Some say kulchas are originated from Amritsar (Holy city in Punjab, India) and hence name Amritsari Kulcha. Onion kulcha tastes best when served with chola or chana. Besides Kulcha I also make Naan at home. After trying plain kulcha, potato kulcha and paneer kulcha I tried my hands on onion kulcha and they turned out fantastic. This recipe of onion kulcha is super easy if you keep few important things in mind:
- Whenever you knead the dough for making kulcha it should be soft and properly fermented. The dough at least needs to be rested for minimum 6-8 hours. People often use yeast for making kulcha and naan, but I prefer making them yeast free as I feel whenever I use yeast they taste more like bread rather than Naan or Kulcha.
- In this onion kulcha recipe one of the most important things is to prepare onion mixture just before you are about to make Kulcha. If you prepare it upfront, onions will release water and it will be tough to roll the kulcha .
- Proper heat is also important part in making perfect onion kulcha. Pan or tawa should not be very hot otherwise kulcha will burn. I also tried making onion kulcha in oven but for me best results come on stove top.
Traditional way of making onion kulcha is very different as it is made in clay fire oven called tandoor. At home it is not possible but to give the same effect I have used iron pan and griddle on electric stove to make a mini tandoor to cook onion kulcha, that gives pretty close taste to what we cook in Tandoor. If you don’t have electric stove , then you may not need griddle, just hold tawa (iron pan) upside down about 2-3 inches over the flames. If you cant hold pan for long time you can put some support near the stove to lean your pan on.
For best taste serve onion kulcha immediately after making them. Normally chole and kulcha go hand in hand but not necessary. Try them with matar paneer, dum aloo, kadai paneer or any other rich gravy.
- 3 cups All-purpose Flour
- 1 tbsp Sugar
- ¾ tsp Salt
- ½ tsp Baking Soda
- ⅓ tsp Baking Powder
- 1 tbsp Oil
- 3 tbsp Curd
- 1 cup Water
- 1 cup Onion fine chopped
- ½ tsp Red Chilli Powder
- 2 tbsp Coriander Leaves fine chopped
- 2 Green Chilli fine chopped
- In a mixing bowl take all purpose flour, sugar, salt, baking soda and baking powder. Mix them and make a well in between.
- Now add oil, curd and 1 cup of water and knead soft and smooth dough. Add little more water and make soft, smooth and elastic dough.
- Coat the dough with little oil, put it in a bowl and wrap the bowl with cling wrap.
- Keep the dough at warm place for 6-8 hours. After 8 hours take out the dough put some oil in your hands and knead the dough once again.
- Divide the dough in small parts and roll them as shown in the video. Keep them aside and let the balls rest for 10 minutes.
- In a meanwhile mix together onions, red chilly powder, coriander leaves, green chillies and salt. I made stuffing for four kulchas, if you are making more, increase ingredients in same proportion.
- After 10 minutes take one dough ball, dip it in the dry flour and roll it to a big circle. Take generous amount of stuffing and spread it only on half of the rolled dough leaving the sides.
- Now take the other end and cover the stuffing and seal the ends carefully. Now sprinkle some dry flour on one side. Turn it over and sprinkle dry flour on other side too.
- Now roll the kulcha once again. Push the corners to give kulcha oval shape and roll it again.
- Now dip fingers in the water and press the kulcha with your fingers. Now put the kulcha on medium hot pan with water side down.
- When you see bubbles on kulcha take tawa and turn it upside down on the griddle as shown in the video. Cook the kulcha for few seconds till it gets few brown spots.
- Apply butter on hot kucha. Serve onion kulcha with chole or your favorite curry.