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Onion Kulcha Indian Bread

February 21, 2008

This really is a Naan Bread that has been “filled” with awesome chopped onions and a dash of a little this and a dash of a little that. Nice thing to try when you want something different.

  • ***For Naan Dough:
  • 1/2 cup milk
  • 1 teaspoon sugar
  • 1 cup warm water
  • 1 tablespoon yogurt
  • 1 egg
  • 4 cups of all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vegetable oil (for baking tray)
  • ***While the dough is rising, prepare the filling:
  • 2 small red onions, finely chopped
  • 1small hot chili pepper, minced
  • 1 tablespoon minced cilantro
  • 1 teaspoon red chili powder
  • Salt to taste
  • 3 tablespoons melted butter or clarified butter
  • 2 teaspoons cilantro, minced for garnish

  1. ***To make the dough:
  2. Whisk together the milk, sugar, water, yogurt and egg.
  3. Place the flour, salt and baking powder in a large shallow bowl. Mix well.
  4. Pour the liquid onto the flour and begin to knead.
  5. Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water.
  6. Knead for at least 10 minutes, or until you have a soft dough that is not sticky.
  7. Oil the dough, cover with a damp cloth and place in a warm place for 1½ – 2 hours, or until the dough has doubled in size.
  8. ***While the dough is rising, Make the filling:
  9. Squeeze out all the water from the chopped onions.
  10. If the onions still appear to be watery, add a small boiled grated potato to your filling.
  11. In a mixing bowl combine all the filling to form a lumpy consistency.
  12. Set aside until the dough has risen and is ready to form into kulchas.
  13. ***How to make the Kulchas:
  14. Preheat the oven to 400 degrees, and lightly oil two baking sheets.
  15. Lightly dust the rolling surface with flour.
  16. Roll the dough into a log and cut it into 8 equal portions. Take one portion of the dough and roll into a ball between the palms of your hands, flattening the ball. Place it on the floured surface and roll it out into a circle about 6 inches in diameter.
  17. Add a tablespoon of the filling to the center and bring the sides up and together, pinching them to seal and form a ball.
  18. Flatten lightly. Dust very lightly with flour. Roll again about 5 – 6 inches in diameter.
  19. Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas (four per baking sheet).
  20. Place the kulchas in the oven for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Serve hot.
  21. You can also make these ahead and have them slightly baked, then finish them up on the grill (which I would prefer since they get even crispier)

Onion Kulcha Indian Bread @ Group Recipes

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