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Onion Kulcha Recipe

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 Time 15 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
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.