Posts Tagged ‘kulcha’

Someone needs to educate me on the difference between a naan that is stuffed and a kulcha. In terms of method or taste, at least to me there doesn’t seem to be any difference.

But what I do know is that this is a dish I am immensely motivated to make – so much so that I made this last Sunday after an early morning (3 am to be exact) Grihapravesham Poojai about 10 kms from my house. I am not going to make any claims on the authenticity of this recipe – but it works like a charm. If you’re looking for Kulcha, you will not be disappointed with this.



  • Whole Wheat Flour – 2 cups (plus some extra for dusting)
  • Milk – 3/4 cup approximately
  • Curd – 1 table spoon
  • Baking powder – 1 level teaspoon
  • Salt 1/2 teaspoon
  • Sugar 1 tablespoon
  • Freshcream – 1 tablespoon
  • Ghee – 2 teaspoons


  • Onion – 1 (finely chopped)
  • Coriander – a bunch (finely chopped)
  • A pinch of Salt
  • Ajwain – 1 tsp (optional)
  • Chilli Powder – 1/2 tsp
  • Butter – 1 tsp

Garnish (optional)

  • Sesame Seeds – 1 tbsp
  • Butter – 1tsp


  1. In a large bowl, mix the Wheat Flour with salt and sugar. Rub the fresh cream into the flour.
  2. Make a well in center, add curd and baking powder and allow to froth for 2 minutes.
  3. Knead all the ingredients into a soft dough the flour with curds by adding the required amount of milk.
  4. Coat with ghee and mix well. Cover with a wet cloth and leave to rise for 6 to 8 hours.
  5. Melt some butter in a skillet, add the ajwain and coriander. Saute Onions. Add Salt and Chilli Powder. Set aside for cooling.
  6. Divide the dough into eight balls. Take one of the portions of the dough, flatten it with the palm of your hand. Roll it into a 5-6 inch circle with the outer edges thin and thick center. Put in a tablespoon or more of the onion saute in the center. Bring the edges together and seal. Roll out into a circle using some extra flour for dusting if required.
  7. Cook both sides on a tawa over medium heat till pink spots appear. Brush with sesame seeds crackled in some butter. Repeat with rest of the dough.

Serve with a gravy of your choice.

Onion Kulchas are on their way to Srivalli for her virtual Roti Mela.

Recipes from Other Recipe Marathoners:

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