Whole Wheat Onion Kulcha On Tawa, Amritsari Stuffed Kulcha Recipe

Whole Wheat Onion Kulcha On Tawa, Amritsari Stuffed Kulcha Recipe

Kulcha is very popular Indian bread made usually using maida (all-purpose flour) along with yeast or mostly soda. Whole Wheat Kulcha is s healthy variant of Amritsari kulcha.

Amritsari Kulchas are now famous across the globe for its taste and texture. However, it is not healthy to use all-purpose flour and soda in daily cooking. I make kulchas at home using whole wheat flour without the use of any soda or self-raising agent.

 

Whole wheat Onion Kulcha
Whole wheat Onion Kulcha

 

This gives us the liberty to have it any time without having to think twice. Also, we can have a variety of Indian breads at home, other than roti or parathas.

Kulchas are usually plain and served with chole, curd or any vegetable. Since Amristar has varieties of stuffed kulchas which can be now be found in many places, it is mostly known as Amritsari kulcha.

Amritsari kulchas are layered which gives it an interesting texture. Crisp from outside and soft from within due to the loaded ghee in layers.

The famous chur-chur naan on the streets of Delhi is same as Amritsari Kulcha. People often confuse between Chur Chur Naan and Kulcha, but its one and the same thing.

 

Video Recipe – 

 

 

Amritsari kulchas are layered which gives it an interesting texture. Crisp from outside and soft from within due to the loaded ghee in layers.

 

Whole wheat onion kulcha Ingredients
Whole wheat onion kulcha Ingredients

 

How to prepare for Onion Kulcha-

The major prep we need to do for kulcha is keeping dough ready as it needs to rest for at least half an hour. Since we aren’t using any kind of self-raising agent, using curd in the dough and letting it rest will help to get the texture right.

 

How to make whole wheat Onion Kulcha –

Knead the dough using curd, salt and lukewarm water. Knead for good 10 mins to make it soft. Apply ghee and let it rest for at least half an hour. Meanwhile, prepare the stuffing.

After the dough is well rested, knead again and fold in layers applying ghee/butter in between. You can also dust flour in between layers if it is too sticky.

Divide into equal balls. Roll and fill the stuffing. Cook on tawa.

 

Variations of Kulcha –

If you are looking for a street style or restaurant-style kulchas, use all-purpose flour (maida) to knead the dough. I prefer using whole wheat flour to make it healthy.

There are many variations that you can do to make it interesting and different every time.

You can use different stuffing like onion, potato, cheese-chilli, paneer or any vegetable of your choice.

 

Other interesting recipes that you may like to serve alongside –

Serve Tandoori Gobhi Recipe, Dilli Wali Aloo Tikki Chaat , Chatpata Peanut Chaat as a starter or side dish,

or

Dal Makhani Recipe, Bharwa Dum Aloo Recipe, Veg Dum Biryani to make a complete meal.

 

Things to keep in mind to make perfect kulchas –

1. Knead a soft dough, as soft as you can handle. This is will help kulchas spread easily without tearing, keeping the stuffing intact.
2. While making layers in the dough, sprinkle some flour if flour it too sticky.
3. Knead the dough for good 10 mins. to ensure it is soft and smooth. Soft dough makes a fluffy and crispy kulchas.
4. Make sure the dough is well-rested. This is the key to make kulchas soft and fluffy.
5. After filling the stuffing, dust with dry flour and spread using fingers in a circular motion. This will give you exact texture as served on streets of Amritsar. If not possible, roll out will rolling pin.
6. Make sure the stuffing does not have moisture. If it has, dust some dry flour and mix well. It will help to absorb the moisture.

 

Chur Chur Naan

How to serve Amritsari Kulcha or Chur Chur Naan –

Chur- Chur Naan or Kulcha is mostly served with Punjabi Chole Masala, Tamarind Chutney, Gooseberry (Amla) Pickle, carrot and green chilli pickle and onion salad to make a complete meal.

However, you can also serve it along with curd, raita or any side dish of your choice.

 

Step by Step Recipe of Whole Wheat Kulcha –

 

For the Dough –

Whole Wheat Flour

 

1. Take wheat flour in a bowl. Add salt and curd.

 

Whole Wheat Kulcha

 

2. Mix well together to get a crumbly texture. Rub in between hands if required.

 

Indian Cuisine

 

3. Taking lukewarm water in small quantity at a time, start kneading the dough. Knead a soft dough using water as required.

 

4. Knead the dough for good 10 mins.

 

Indian Food

 

5. Apply ghee and rest the dough for minimum 30 mins covering with a wet kitchen napkin.

 

For Stuffing –

 

Indian bread

 

6. To make the stuffing, add onion in a mixing bowl. Add the rest of the stuffing ingredients.

7. Adjust spices as per taste.

8. Also, add finely chopped green coriander leaves (optional but suggested). I did not add as I was running out of it.

 

Kulcha Stuffing

 

9. Mix everything well together. Set aside.

Filling Stuffing to Kulchas –

 

10. Knead the dough again.

 

Amritsari Kulcha

 

Kulcha Dough

 

11. Spread (as much as possible), the dough using fingers. Apply ghee and sprinkle dry flour (if the dough is sticky) all over. Fold into three parts. (watch the video for better understanding).

 

Whole Wheat Dough

 

12. Repeat the process once more and make a log.

 

Whole Wheat Indian Bread

 

13. Divide the dough log into equal balls. The size of the balls should be large enough to contain the stuffing.

 

Indian Kulcha

 

14. Take one ball at a time and dust it in a dry (wheat) flour so that it does not stick.

 

Whole Wheat Bread

 

15. Roll the ball into a small circle using a rolling pin, or stretch using fingertips as shown in the video.

 

Wheat Bread

 

16. Apply some ghee over the dough circle.

 

Stuffed Indian Bread

 

17. Place stuffing and gather the edges together by bringing the dough together. (Refer video for easy understanding).

 

Indian cuisine

 

18. Pinch the edges into the centre to seal properly.

 

Indian Flatbread

 

19. Dust the dough ball again to dry flour.

 

20. Roll the kulcha into 6-7 inches diameter using dusting flour, or spread using fingertips (suggested).

 

Stuffed Amritsari Kulcha

 

21. Add sesame seeds, coriander leaves, green chilli (optional) and kasuri methi (optional).

 

22. Press gently to incorporate everything well together.

 

Kulcha without oven

 

23. Brush water on the other side of kulcha.

 

Cook the kulchas on Tawa –

24. Heat tawa on a medium flame.

 

Kulcha onTawa

 

25. Place kulcha on a hot tawa placing water side down.

 

How to make kulcha at home without oven

 

26. Cook for a minute and then invert the tawa on the flame side.

 

27. Cook on all sides till done.

 

Whole Wheat Kulcha

 

28. Apply ghee/butter. Serve hot.

 

Chur Chur Naan

 

 

If you try this recipe please let me know your feedback in the comment section below. Also do share with us the pictures on Social Media Channels – Instagram, Facebook, Twitter

You can also pin this recipe on Pinterest for future referral.

Please do Subscribe to my Youtube Channel for detailed video recipes.

 

Whole Wheat Kulcha

Amritsari kulcha prepared using whole wheat flour to make it healthy. It is stuffed with onion and a few other spices. The layers and crispy crust makes this kulcha makes it delicious.
Prep Time15 mins
Cook Time25 mins
Resting Time30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Indian
Servings: 2 people

Ingredients

For the Dough

  • 1 Cup Whole Wheat Flour
  • Salt to taste
  • 2 Tbsp Curd
  • Water as required Lukewarm
  • Ghee as required

For Stuffing –

  • 1 No. Finely Chopped Onion
  • Salt to taste
  • 1/4th Tsp Red Chilli Powder
  • 1/4th Tsp Garam Masala Powder
  • 1/8th Tsp Kasuri Methi
  • Green Chilli Optional
  • Black Salt

Instructions

For the Dough -

  • Take wheat flour in a bowl. Add salt and curd.
  • Mix well together to get a crumbly texture. Rub in between hands if required.
  • Taking lukewarm water in small quantity at a time, start kneading the dough. Knead a soft dough using water as required.
  • Knead the dough for good 10 mins.
  • Apply ghee and rest the dough for minimum 30 mins covering with a wet kitchen napkin.

For Stuffing –

  • To make the stuffing, add onion in a mixing bowl. Add the rest of the stuffing ingredients.
  • Adjust spices as per taste.
  • Also, add finely chopped green coriander leaves (optional but suggested). I did not add as I was running out of it.
  • Mix everything well together. Set aside.

Filling Stuffing to Kulchas –

  • Knead the dough again.
  • Spread (as much as possible), the dough using fingers. Apply ghee and sprinkle dry flour (if the dough is sticky) all over. Fold into three parts. (watch the video for better understanding).
  • Repeat the process once more and make a log.
  • Divide the dough log into equal balls. The size of the balls should be large enough to contain the stuffing.
  • Take one ball at a time and dust it in a dry (wheat) flour so that it does not stick.
  • Roll the ball into a small circle using a rolling pin, or stretch using fingertips as shown in the video.
  • Apply some ghee over the dough circle.
  • Place stuffing and gather the edges together by bringing the dough together. (Refer video for easy understanding).
  • Pinch the edges into the centre to seal properly.
  • Dust the dough ball again to dry flour.
  • Roll the kulcha into 6-7 inches diameter using dusting flour, or spread using fingertips (suggested).
  • Add sesame seeds, coriander leaves, green chilli (optional) and kasuri methi (optional).
  • Press gently to incorporate everything well together.
  • Brush water on the other side of kulcha.
  • Heat tawa on a medium flame.
  • Place kulcha on a hot tawa placing water side down.
  • Cook for a minute and then invert the tawa on the flame side.
  • Cook on all sides till done.
  • Apply ghee/butter. Serve hot.

Video

Notes

• You can also use oil instead of ghee for frying kulchas but ghee or butter is suggested.
• Keep in check the temperature of tawa and regulate it from medium to low flame as required. It should neither be too hot to burn the kulchas or too cold.
• Adjust spices as per taste. Add amchur powder for the added tangy taste.
• Add finely chopped coriander leaves for freshness in the stuffing.
• Add wheat flour in stuffing if it has moisture, and mix well before filling in kulchas.


Leave a Reply


%d bloggers like this: