Whole Wheat Onion Stuffed Kulcha (Punjabi Yeast-Leavened Stuffed Flatbread)
Whole Wheat Onion Stuffed Kulcha is a healthy whole-wheat variant of the classic Punjabi/Delhi onion kulcha. Atta dough is yeast-leavened (active dry yeast + sugar) for 1-2 hours to develop softness, then stuffed with finely chopped seasoned onion mixed with mint, garlic, red chili, turmeric, and salt. Shaped, rolled flat, and tawa-cooked with butter until brown spots appear and the bread puffs. Served with chole, dal makhani, raita, mint chutney, or simply masala chai for brunch.
People also search this as atta onion kulcha.
Ingredients
- sugar — 1 tsp (whole)
- Wheat Flour (Atta) — 4 cup (ground)
- salt (optional) (whole)
- Mint Leaves — 5.5 piece (ground)
- onion — 1 piece (chopped)
- Water (optional) (whole)
- Active Dry Yeast (Bakery Grade) — 1 tbsp (whole)
- Garlic — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 0.5 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
Method
- In a bowl, mix atta, salt, yeast and sugar well.
- Add warm water slowly and knead for 5 minutes into a soft dough.
- Cover and rest in a warm place for 2 to 3 hours till it rises.
- Coarsely grind onion, mint, garlic, turmeric and red chilli powder for the stuffing.
- Knead the dough lightly and divide into small balls.
- Roll each ball a little, place stuffing in the centre and seal the edges.
- Gently roll the stuffed ball into a round or oval kulcha.
- Cook on a hot tawa till golden on both sides.
- Apply ghee or butter on the hot kulcha and serve.
Common questions
- How many calories in one plate of Whole Wheat Onion Stuffed Kulcha (Punjabi Yeast-Leavened Stuffed Flatbread)?
- 469 kcal per plate.
- How much cooking time?
- 180 min — 150 min prep, 30 min cooking.