Whole Wheat Onion Stuffed Kulcha Recipe – Soft, Flavorful Indian Flatbread

Whole Wheat Onion Stuffed Kulcha Recipe

Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Servings: 4
Total Time: 190 minutes (Prep: 150 mins, Cook: 40 mins)

Whole Wheat Onion Stuffed Kulcha is a traditional North Indian flatbread filled with a savory onion mixture, creating the perfect accompaniment to rich curries like Chole or Amritsari Chole. With its soft, fluffy texture and flavorful stuffing, this kulcha recipe offers a healthier alternative to its refined flour counterpart, making it a delightful treat for any meal.

Ingredients

For the Dough:

For the Stuffing:

Instructions

1. Prepare the Dough:

   • In a large bowl, sift the whole wheat flour and salt together.
   • Add the active dry yeast, sugar, and finely chopped garlic (or garlic powder). Mix well to combine all the dry ingredients.
   • Gradually add lukewarm water, a little at a time, while kneading the dough. Continue kneading until you achieve a soft, smooth dough, about 5 minutes. The dough should be light and slightly elastic.
   • Cover the dough with a damp cloth and set it in a warm place to rise for 1.5-2 hours, or until it has doubled in size.

2. Prepare the Stuffing:

   • While the dough is rising, prepare the stuffing. In a food processor, combine the chopped onion, mint leaves, coriander leaves, and garlic. Pulse until the mixture is finely chopped. If you do not have a food processor, chop all the ingredients finely by hand.
   • Transfer the stuffing mixture to a bowl. Add salt, red chili powder, and turmeric powder to season the mixture. Stir to combine.

3. Shape the Kulchas:

   • Once the dough has risen, punch it down gently to release any trapped air.
   • Heat an iron skillet over medium heat.
   • Pinch a small portion of dough and roll it into a ball. Flatten it lightly with your palm to form a disc of approximately 2 inches in diameter.
   • Place a tablespoon of the prepared stuffing in the center of the dough circle.
   • Gently bring the edges of the dough towards the center to seal the stuffing inside, forming a ball again.
   • Lightly flatten the stuffed dough ball with the palm of your hand, dust it lightly with flour, and roll it out into a flat, round kulcha without putting too much pressure (so the filling doesn’t spill out).

4. Cook the Kulchas:

   • Place the rolled kulcha onto the hot skillet. Cook it on medium heat for about 2-3 minutes on one side, or until it begins to puff up.
   • Flip the kulcha and cook the other side for another 2-3 minutes. Once both sides have light brown spots, transfer the kulcha to direct heat (such as an open flame or on a gas burner) to help it puff up further. Flip the kulcha continuously to ensure it cooks evenly on all sides.
   • Repeat the process with the remaining dough and stuffing, making sure to keep the kulchas warm.

5. Serve:

   • Serve your Whole Wheat Onion Stuffed Kulchas hot with a side of Chole Pindi, Amritsari Chole, or Palak Raita for a delightful, complete meal. The soft, aromatic kulchas complement the rich flavors of these curries beautifully.

Tips:

• Ensure that the water used to activate the yeast is lukewarm, not hot, to avoid killing the yeast.
• If the dough feels too sticky, dust it lightly with more flour during the kneading process.
• The stuffed kulchas should be rolled out gently to avoid any filling leakage, so handle with care.

This Whole Wheat Onion Stuffed Kulcha recipe will not only fill your kitchen with aromatic scents but also make for an irresistibly soft and flavorful bread that’s perfect for any North Indian meal. Whether served with a curry or a yogurt-based dip, these kulchas are sure to be a hit at your dinner table!