Onion Kulcha

Kulcha bread is a popular street food of North India/Punjab. It is basically a type of flat bread prepared mainly with maida/all purpose flour filled with onion and flavored with Indian spices.

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Makes 6

  • 1½ cup flour
  • ½ tsp tsp yeast
  • 1 tsp sugar
  • 2 tbsp yogurt
  • 2 medium onion, chopped
  • 3 green chilies, chopped
  • 2 tbsp coriander leaves chopped
  • 1 tsp cumin seeds
  • ½ tsp grated ginger
  • 2 tbsp melted butter
  • salt to taste
  • pinch of baking powder
  • water as requried
  • vegetable oil

How to make Onion Kulcha:


  1. Chop the onion finely. Chop green chilies and corriander leaves. Add some salt and mix it well.


  1. Sieve the flour. Put it in to the large bowl. Add baking soda, salt, yeast, sugar, milk and yogurt.
  2. Add a little water (1 tbsp at the time), knead it well at least for 5 minutes, till the dough form soft ball. Kneading longer will make the dough slighty elastick and the bread with have a softer texture.
  3. Return the dough to the bowl, cover, and let rise in a warm place for 1h, or until it has doubled in size.
  4. Devide dough into 6 small balls. Then flatten them with you palms. Next use rolling pin to form round shape. You may sprinkle some flour on the rolling board to avoid sticking.
  5. Finally put the stuffing in the middle round kulcha doug and close it from all the sides. Seal cracks by pinching edges and roll gently in the shape of round naan.

Making kulchas:

  1. Finally put the stuffing in the middle of round bread and close it from all the sides. Seal crack by pinching edges and roll gently on the dusted with flour rolling board.
  2. Heat the tava for about 2 minutes. Brush with oil.
  3. Put the kulcha on the tava and poke with fork so that it can't bubble up.
  4. Cook on medium heat till underside has light golden brown patches (about 2 minutes). Before you flip the kulcha bust with melted butter.
  5. Flip a couple of times and cook till the kulcha well browned and cooked from all sides. Press the edges with a spatula so that they get cooked as well.
  6. Serve hot.

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