Indian Cooking Tips: How To Make Onion Kulcha (Recipe Inside)

Indian curries and Indian breads are inseparable. And while curries have somewhat gotten their due credit, the breads are seldom spoken about with as much intrigue. India boasts of a rich legacy of breads. Every region has multiple varieties of breads. Thick or thin, crispy or loaded, textured or smooth, all these breads not only help elevate our meal experience but also make the fare all the more wholesome.

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Kulcha is typically a leavened bread which could be both stuffed or plain. Sometimes it could be made without yeast too. There are many different kinds of kulchas in and around the country. From Amritsari kulcha to Delhi ka kulcha that is served with chana, or Jammu’s Kaladi kulcha that is stuffed with creamy kaladi cheese. Did you know there is a popular legend that says kulcha was such a popular bread in erstwhile Hyderabad that it found a place the official flag of the Nizams of Hyderabad? While there are many historians who contest the legend’s authenticity, we have to agree that that tale is super enticing.  

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One of the popular breads hailing from North India is the onion kulcha. Onion kulcha or pyaaz ka kulcha is very popular in parts of Delhi, Harayana, Punjab and Uttar Pradesh. Much like the aloo kulcha, it is also served with a soothing chickpea curry, or dal. You can also serve it with pickle, dahi or chutney since it is so loaded in itself. 

(Also Read: 5 Best Kulcha Recipes To Try At Home | Easy Kulcha Recipes)

To make this kulcha, you need to make the perfect onion stuffing. For which you need to take a bowl, and throw in some chopped onions, green chillies, coriander and mint leaves. Add seasoning and carom seeds. Mix everything well. Now pull out balls from the dough and stuff each ball of dough with a portion of the filling in the middle. Fold up the ball, pinch the edges to seal the dough. Roll out the kulcha with a rolling pin. Place the kulcha on a plate and put it in microwave to grill. 

Here is the detailed recipe of onion kulcha.

Try it at home and let us know how you liked it. Don’t forget to share  the pictures with us. 

(This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.