For the next 3 days, we are going to be seeing 3 different types of Breads for this month’s BM. Kulcha is a famous Indian bread that tastes best when served hot. It is accompanied with a variety of dishes like paneer butter masala, channa masala etc, though the most common side is the chole (or channa masala). Kulcha can be done in many ways and onion kulcha is a common variety of kulcha. This recipe will make 5 kulchas. Stuffing is a personal choice, you can also add cumin seeds, chili powder, salt and chat masala.
All Purpose Flour – 2 cups
Luke Warm Water – ¼ cup
Oil – 3 table spoons
Curd – ½ cup
Sugar – 2 tea spoons
Salt – ½ tea spoon
Baking Soda – 1/8 tea spoon
Baking Powder – ½ tea spoon
Butter – 1 table spoon
Onion (diced) – 1 cup
Ghee – 1 table spoon
Coriander Leaves – 1 table spoon
Mix all the dry Ingredients in a mixer bowl and add oil, ghee and yogurt and mix well. If needed add water slowly to make a soft dough.
Keep the dough for 1 to 2 hours in a greased bowl covered and it should become double in volume
Heat the oven to 450 degrees and leave for 20 minutes with the Pizza stone or the baking tray in it.
Make 5 balls from the dough and set aside. Mix coriander leaves and onion well and set aside. Divide this also to 5 portions. Roll the kulcha to 5 inches and stuff it with the filling and seal the edges and set aside for 5 minutes. Roll it with hand or with rolling pin to a ¼ inch thick kulcha. If some pieces of the stuffing come out, it is fine. Take help of the flour to prevent it from sticking.
Use the baking stone or pizza stone to keep the kulcha inside after rolling it.
Keep it inside the oven and it will take around 5 to 8 minutes
Brush the kulcha with clear butter and now the Onion Kulcha is ready to be served!