Onion Kulcha Recipe
Fresh baked bread stuffed with chopped onion and seasoning.
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Filling Preparation
- 5
Prepare Filling
In a bowl, combine the finely chopped onions, green chilies, cilantro, cumin seeds, salt, garam masala, and black pepper. Mix well.
Assembling and Baking
- 6
Preheat Oven
Preheat your oven to 475°F (245°C) or heat a tandoor if available.
- 7
Divide Dough
Once the dough has risen, punch it down and divide it into equal portions, about the size of a golf ball.
- 8
Stuff Kulcha
Take one portion of dough and flatten it slightly. Place a spoonful of the onion filling in the center, then fold the edges over to seal it. Gently roll it out to form a disc.
- 9
Bake Kulcha
Place the rolled kulcha on a baking sheet or directly on the tandoor walls. Bake for about 10-12 minutes or until golden brown.
- 10
