Saturday, August 4, 2012

Onion Kulcha

Onion Kulcha with Baingan Bhurta & Raw Tomato Chutney

This recipe is inspired by the onion kulchas we were served at the "Mumbai Grill" in Evanston, IL. This is just my interpretation. 

Onion Kulcha -  makes 6 kulchas
Onion Flatbread
1 cup bread flour
1 cup whole wheat flour (from Indian stores)
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/4 cup thick buttermilk
1 tsp sugar
1 tbsp oil

For Onion mixture
2 tbsp minced red onion
1 tbsp minced cilantro
1/2 tbsp minced spring onion, white parts only

Oil for roasting
Wheat flour for dredging, as needed

1. Add all the dry ingredients in a paraat or a big plate for kneading.
2. Mix them by hand. Add buttermilk as needed to bind the dough. Add water as needed, spoonful at a time.
3. Now add oil and keep kneading till an elastic dough is formed. Cover and keep aside for 2 hours.
4. Heat a cast iron pan/tawa. Divide dough into 6 balls.
5. Keep onion and cilantro mixture ready.
6. Take one ball. Flatten it with hand or a rolling pin. Place a spoonful of onion-cilantro mixture around the disc of the dough. Press it gently. Roll it and make a ball again. Dredge in a wheat flour for dusting.
7. Roll into a thick disc using a rolling pin.
8. Place on the heated tawa. Roast on one side on medium flame. Flip.
9. Brush oil as needed.
10. Serve hot off the tawa.

Note --
1. The above propotion gave me 6 kulchas. This count may change based on the thickness and diameter of the kulchas.
2. Try to mince onion and cilantro very finely otherwise it will be difficult to roll the kulchas.
3. I have sneaked in some whole wheat flour but generally only all purpose flour is used for making restaurant style kulchas.
4. I used King Arthur brand bread flour and Ashirwad brand whole wheat/chapati flour.
5. If you like it hot, stir in minced green chilies in the onion mixture.

Mumbai Grill, Evanston, IL

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