By: Payal
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Kulcha is a popular Indian flatbread, especially in North Indian meals. Onion kulcha is one of its most common variations.
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This kulcha is stuffed with chopped onions, spices and herbs, and is usually served hot with curd, chole, or pickle on the side.
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If you are looking for a simple, filling flatbread recipe that works for both lunch and dinner, this one is worth keeping in your rotation.
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5 cups whole wheat flour
For the Stuffing:
3 onions, chopped
2 tbsp green chillies, chopped
2 tbsp coriander leaves
1 tsp mint leaves
2 tsp ginger, chopped
1 tsp carom seeds (ajwain)
1 tsp red chilli powder
1 tsp coarsely ground pomegranate seeds (anardana)
Salt to taste
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Mix flour with water to form a slightly firm dough. Cover and let it rest for an hour.
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Split the dough into four equal portions. Roll each one into a ball using some dry flour.
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Combine onions, green chillies, coriander, mint, ginger, carom seeds, red chilli powder, pomegranate seeds and salt. Mix well.
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Flatten one dough ball, place some stuffing in the middle, fold the sides over, and seal the edges.
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Lightly roll out each stuffed ball using a rolling pin. Do not press too hard or the filling might spill out.
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Place the kulcha on a microwave-safe grill plate. Grill for 10 minutes, flipping halfway through. They should be golden on both sides.
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