Try this Onion Kulcha recipe as a variation from the normal Kulcha.
Want to showoff your MasterChef culinary skills? Then try this exquisite variation of the famous Kulcha. This one uses Onions as a filling for the Kulcha which in the end gives a nice crunchy texture to the whole dish while the Kulcha itself maintains its usually fluffy nature.
When we had prepared this, this was served along with a basket of Rotis to guests along with crunch Onion and Cucumber Raita in the side.
Try this on a lazy Sunday to pep up spirits during a lunch or dinner meal or as a interesting brunch option. Recommended serving is 2 per person as it can get too heavy.
If you want to complete the menu, we recommend fresh Buttermilk / Chaach or some sweet – salt Lime juice that will offset the heaviness.
Regardless, this is definitely a party dish and we would recommend everyone to try this out using this easy Onion Kulcha recipe below.
Follow along with this simple recipe for Onion Kulcha and let us know how it turned out.
Use this step-by-step recipe of Kulcha to refer before you start preparing Onion Kulchas.
We also recommend you try this other Roti recipe variations:
Onion Kulcha Recipe | How to make Onion Kulcha at Home
- For the filling:
- 4 cups Onions Grated
- 5 tablespoon Oil
- 1 teaspoon Salt or as per your preference
- 3 teaspoon Tomato Sauce
- 1 teaspoon Chilli Sauce
- 1/2 teaspoon Red Chilli Powder
- For the Kulcha:
- 4 cups Maida or All Purpose Flour
- 2 tablespoon Dry Yeast
- 2 teaspoon Oil
- 1 teaspoon Salt
- 1/2 cup Lukewarm water to mix the dough
How to make:
- Dissolve yeast in half a cup of warm water and keep it in a warm place for 10 -15 minutes.
- Mix salt and oil with flour.
- Pour dissolved yeast mixture and gather dough with fingertips, using more water to mix the dough.
- Close with a wet muslin cloth and allow the dough to double its volume (For about 3-4 hours).
- Make even sized balls and roll into a thick round chapatti using maida for dredging.
- Apply water on top of kulcha and turn over to the hot pan so that the water applied part sticks to the pan.
- Heat oil in a deep curved pan and fry grated onion till golden brown and the oil separates.
- Mix all other ingredients and remove from fire.
- Let this mixture cool down for about 5 minutes so that you can use this filling into the Kulcha dough balls.
- Stuff 1 or 2 tablespoons of filling for each of the kulchas balls, that you had prepared earlier.
- Use a rolling pin to make them into circles about 4-6" in diameter.
- Fry on a hot tava (skillet) using little oil for frying both side.
- Press well and drain on tissue paper.
- Serve hot with tomato sauce or raitha.