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
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
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.
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 –
1. Take wheat flour in a bowl. Add salt and curd.
2. Mix well together to get a crumbly texture. Rub in between hands if required.
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.
5. Apply ghee and rest the dough for minimum 30 mins covering with a wet kitchen napkin.
For Stuffing –
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.
9. Mix everything well together. Set aside.
Filling Stuffing to Kulchas –
10. Knead the dough again.
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).
12. Repeat the process once more and make a log.
13. Divide the dough log into equal balls. The size of the balls should be large enough to contain the stuffing.
14. Take one ball at a time and dust it in a dry (wheat) flour so that it does not stick.
15. Roll the ball into a small circle using a rolling pin, or stretch using fingertips as shown in the video.
16. Apply some ghee over the dough circle.
17. Place stuffing and gather the edges together by bringing the dough together. (Refer video for easy understanding).
18. Pinch the edges into the centre to seal properly.
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).
21. Add sesame seeds, coriander leaves, green chilli (optional) and kasuri methi (optional).
22. Press gently to incorporate everything well together.
23. Brush water on the other side of kulcha.
Cook the kulchas on Tawa –
24. Heat tawa on a medium flame.
25. Place kulcha on a hot tawa placing water side down.
26. Cook for a minute and then invert the tawa on the flame side.
27. Cook on all sides till done.
28. Apply ghee/butter. Serve hot.
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Whole Wheat Kulcha
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.
