Healthy Whole Wheat Onion Stuffed Kulcha Recipe

Whole Wheat Onion Stuffed Kulcha Recipe

Whole Wheat Onion Stuffed Kulcha is a delightful and healthy variation of the traditional stuffed flatbread, perfect for serving as a side with Indian curries or dips. This North Indian recipe is made using whole wheat flour and filled with a delicious onion and spice mix, offering a perfect balance of flavor and nutrition. Whether you are preparing it for a casual dinner or a festive meal, this soft and aromatic kulcha will be loved by all. Here’s how to make it:

Ingredients

Preparation Time

Servings

| Servings | 4 servings |

Cuisine

| Cuisine | North Indian |

Course

| Course | Dinner |

Diet

| Diet | Vegetarian |

Instructions

1. Prepare the Dough: Start by preparing the dough for the kulcha. In a mixing bowl, combine the whole wheat flour, salt, yeast, sugar, and finely chopped garlic. Mix them thoroughly to ensure even distribution of the ingredients.

2. Knead the Dough: Gradually add lukewarm water to the flour mixture, a little at a time, to form a soft dough. Knead the dough for about 5 minutes until smooth and elastic. Once done, cover the dough and let it rest for 2 to 3 hours in a warm place for it to rise.

3. Prepare the Filling: After the dough has rested and doubled in size, prepare the onion filling. In a food processor, combine the onion, mint leaves, green coriander, garlic, red chili powder, and turmeric powder. Grind them together to form a coarse paste.

4. Shape the Kulchas: Take the risen dough and knead it again to ensure it is smooth. Divide the dough into small balls (about 8 to 10). Flatten each dough ball slightly with your palms and roll it out into a small disc, about 2 inches in diameter.

5. Stuff the Kulchas: Place about 1 tablespoon of the prepared onion filling in the center of each disc. Fold the edges of the dough over the filling, sealing it tightly to form a ball. Gently press down with your fingers to flatten the stuffed dough ball.

6. Roll the Kulchas: Lightly dust the surface with flour and roll the stuffed dough ball into a round kulcha, about 6 to 7 inches in diameter, being careful not to let the filling spill out.

7. Cook the Kulchas: Heat a tawa (griddle) over medium heat. Place the rolled kulcha onto the hot tawa and cook for a few minutes until the bottom begins to brown. Flip the kulcha and cook the other side. Then, using tongs, hold the kulcha over an open flame and roast it directly on the flame for a few seconds, giving it a nice puff and char. Flip it a couple of times to ensure both sides are evenly cooked.

8. Serve: Once the kulchas are cooked to perfection, remove them from the tawa and serve hot. Pair them with a side of Chole Masala, Bundi Raita, and Mint Onion Kachumbar Salad for a complete, hearty meal.

Tips for the Perfect Kulcha

• Use Lukewarm Water: Always use lukewarm water while kneading the dough to help activate the yeast and ensure the dough rises well.
• Let the Dough Rest: Let the dough rest for a couple of hours to get soft and fluffy kulchas. The longer it rests, the better the texture.
• Stuffing Variations: You can add grated cheese or other herbs and spices to the stuffing for a unique twist.
• Tawa vs. Flame Roasting: Roasting the kulcha directly on the flame after it is cooked on the tawa gives it the authentic flavor and texture, but you can skip this step if you prefer a softer kulcha.

Nutritional Information (per serving)

This Whole Wheat Onion Stuffed Kulcha recipe combines wholesome ingredients with the perfect blend of spices, making it a nutritious and delicious option for dinner. Enjoy this traditional North Indian dish, crafted with love, alongside your favorite curry or yogurt-based side dishes.