Amritsari Onion Kulcha | pyaz kulcha recipe

Kulcha (Urdu: کلچه‎, Hindi: कुलचा; Punjabi: ਕੁਲਚਾ) kulcā is a type of leavened flatbread eaten in South Asia, made from maida (all purpose flour). It is particularly popular in India and Pakistan, and is usually eaten with chole  and pickle .

Perfect for Grill Lovers, this bread is also great to be finished cooking on the grill during warmer seasons

Kulcha is a typical Punjabi and Kashmiri recipe. Amritsar, a city in Punjab is famous for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry).

 Difference between paratha  and Kulcha?


Stuffed kulcha is similar to stuffed paratha only difference is in kulcha outer cover is made of maida & in paratha  outer cover is made of wheat flour.

Difference between Naan and Kulcha?
 Naan is made of yeast while Kulcha make use of only baking powder and baking soda for its preparation

 Naans are usually oblong in shape while Kulchas are round.

Todays kulcha is AMRITSARI  ONION KULCHA which has onion filling along with few spices.


I have already posted recipe of  amritsari aloo kulcha , AMRITSARI MINT ONION KULCHAThe stuffing may be of potatoes for the Amritsari kulcha or cottage cheese for paneer kulcha. The addition of onion, garlic, coriander, lemon juice, green chili or a variety of other spices including chat masala, garam masala, etc. is done in accordance to one’s own choice.


Yield 6-7 kulchas

Ingredients
 3 cups Maida (all purpose flour)
 1/2 tsp Baking powder
 1/8th tsp Baking Soda
 1 tbsp sugar
 salt to taste (approx 1 tsp)
 1/4 cup oil
 1/2 cup Yogurt
 1 tbsp Ghee

 For the Filling
 
 2 large onion, chopped very finely
 2-3 chillies, slices thinly (or as per taste)
 1 Tbsp coriander leaves
 2 tsp ginger,grated
 1/4 tsp cumin (jeera) seeds
  salt to taste
  1 tsp carom seeds(ajwain)
 1 tsp red chilli powder +1 tsp jeera (cumin) powder
 1 tsp coarsely ground pomegranate seeds  or amchur powder

Method
 

1 Prepare dough with above ingredients and water (the dough has to be a little hard). Allow to rest covered for an hour. 

 

2.Use chopped onions, green chillies, coriander leaves. Add seasoning and carom seeds for stuffing.



Divide the dough into four equal parts and make round balls using rolling pin like we make for chapati.




4.Stuff each ball of dough with a portion of the filling in the middle. 



 


5.Fold the filled balls of dough and pinch the edges to seal the dough.Press it down

6.Roll out the kulcha softly with a rolling pin.

 



7. Place the kulcha on a tava  and cook it  for 2-3 min until the top is browned.next turn kulcha & repeat the same process with the other side .Brush with butter .




8. serve with chole ,pickle , curd & onions with a dollop of butter.