Onion Kulcha
Complement your curry with these delicious, easy-to-make stuffed flatbreads known as kulcha.
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Makes: 6 kulcha
  • 300 g (10 oz, 2 cups) plain (AP) flour
  • 125 g (4 fl oz, ½ cup) milk
  • 60 g (2 fl oz, ¼ cup) yoghurt
  • 1 tbsp melted ghee or butter or vegetable oil
  • 2 tsp sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
For the filling
  • 1 large onion, finely chopped
  • 2 green chilis, finely chopped
  • 1 tbsp chopped fresh coriander (cilantro)
  • ¼ tsp ground cumin
  • ¼ tsp salt
  • Melted ghee or butter
  • Chopped coriander (cilantro)
  1. Mix the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
  2. Add the milk, yoghurt and ghee. Mix to a dough. Knead in the bowl for 2-3 minutes to ensure the dough is well mixed.
  3. Cover the bowl and leave for 1 hour to allow the dough to relax.
  4. Mix the filling ingredients together in a bowl. Adjust the flavours if desired.
  5. Turn the dough out and divide into 6 pieces. Knead each piece in your hand for 15-20 seconds then shape into a ball.
  6. Flour your worksurface. For each ball of dough, press into a disc about 8 cm (3") in diameter then roll to about 15 cm (6") in diameter. Place one sixth of the filling in the centre of the disc. Pull the sides up to make parcel and place with the seam underneath.
  7. Now take the balls of dough and roll out to about 15cm (6") in diameter.
  8. Place the kulcha on a hot pan for about 1 minute. Turn over and cook the other side for about 30 seconds. Turn over once more and continue to cook for at least another minute or until you can see steam coming off the kulcha.
  9. Remove from the pan, brush with melted ghee and sprinkle with coriander (cilantro).
You can also sprinkle the kulcha with nigella seeds before cooking if you wish.

As an alternative you can cook kulcha in a very hot oven for 2-3 minutes.