WHOLE WHEAT ONION STUFFED KULCHA

Onion Kulcha recipe – A traditional Punjabi recipe of kulcha that I tried to recreate in home without oven. A delicious brunch of Amritsari Kulcha and Chole seems to be a popular dish amongst people in the North of India. Some say kulchas are originated from Amritsar and hence it named as Amritsari Kulcha.  Kulcha is a famous Indian flat bread that is very filling and delicious too. I have  never been there, but am always fascinated by the beautiful Golden temple and the pictures I have seen. Onion Kulcha tastes best when served with chole or chana masala or Dal Makhani. But if the onion kulcha filling is spicy then one can cherish these kulchas with a dollop of butter too. You could also prepare this delicious Kulchas and enjoy them at home. Here is a perfect recipe for perfect Kulcha every time.

INGREDIENTS:

For Dough:

4 Cups Whole Wheat Flour

1 tablespoon Dry Active Yeast

1 teaspoon Sugar

2 Cloves Garlic, chopped finely or Garlic powder

Salt to taste

Lukewarm Water as needed

For Filling:

1 Big Onion, chopped finely

Small Bunch Coriander, finely chopped

5-6 Garlic Cloves

¼ Cup Mint Leaves

Salt to taste

½ teaspoon Red Chilli Powder

½ teaspoon Turmeric Powder

METHOD:

STEP 1 – In a big mixing bowl, add flour, sugar, salt, yeast, garlic powder and stir it to combine well.

STEP 2 – Then add lukewarm water in it little by little and knead to make a soft and smooth dough.

STEP 3 – Knead well for about 4-5 minutes so that dough becomes light and fluffy.

STEP 4 – Cover it for 2 hours until it is doubled. Once the dough has risen or close to its ready time, prepare the stuffing.

STEP 5 – Chop all ingredients under title “For Filling” very fine. Mix well and keep aside.

STEP 6 – Once the dough gets doubled in size and ounch it with our fingers to release the trapped air. Divide it in to small lemon size balls.

STEP 7 – Now for making kulcha, take a small ball from the dough. Dust some flour on the rolling board and roll out the ball into a small circle disc of approx. 2 “diameter.

STEP 9 – Spoon a tablespoonful of filling into the centre. Bring the corners of the dough to the center to seal the kulcha dough.

STEP 10 - Once again gently flatten the ball with light pressure. Dust some flour on the platform and roll it out into a circle without putting too much pressure on the kulcha.

 Else filling will ooze out from the sides. Put some chopped coriander and kalonji/ onion seeds or sesame seeds on the board and roll it again.

STEP 11 – Heat iron skillet over medium heat. Transfer the rolled out kulcha to the skillet.

STEP 12 – Cook on both sides until you see it starts puffing up.

Once it does, transfer it to direct heat to puff up the kulcha.

While cooking over direct heat, make sure to flip kulcha continuously to cook evenly from all sides.

STEP 13 – Follow the same and make kulchas with the leftover dough and filling.

Serve hot .

 Serve hot with any Punjabi curry like chole pindi, amritsari chole, butter chicken, paneer butter masala and any raita of your choice.