A kulcha is simply a mildly leavened flatbread which originates from Punjab, India. I can’t wait to share my recipe with you guys. It’s simple and it’ll be over before you know it.
So, let’s begin!
In a bowl, sift together 1 bowl of whole wheat flour, 1 bowl of all purpose flour, salt, baking powder, yogurt and oil. Mix well and knead to form a smooth and soft dough. Apply some oil on the dough from all sides, cover and keep in a warm place for 2 hours.
While the dough is resting, make the onion filling for the kulcha. Chop onions and set aside. Add cumin seeds, ajwain seeds (carom seeds), red chilli powder, salt and dry mango powder dash of Garam Masala and mix until well combined. Next, add the chopped coriander leaves and mix. The onion stuffing for the kulcha is now ready.
You’re almost half way there! Now, knead the prepared dough and then divide into small equal sized balls.
For each ball, roll it out and place a tablespoon of filling in the centre. Taking the sides of the kulcha, pull together and pinch so that the filling is sealed inside. If you have ever made a paratha with stuffing, this might be easy!
Roll once again but be careful not to roll it out so thin or thick.
Next, place your kulcha on the pan and cook on both sides.
You’re done! A simple, delicious and easy dish to share with your family and friends.