Pyaaz Kulcha
These Pyaaz Kulchas are soft, fluffy Indian breads stuffed with a savory onion filling. They're a really satisfying meal or side, especially with a rich curry.
Ingredients
- 2 cups all-purpose flour
- 0.75 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 0.5 cup plain yogurt
- 0.5 cup warm water
- 1 tablespoon olive oil
- 2 medium onions
- 1 green chili
- 1 tablespoon fresh ginger
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 0.25 teaspoon red chili powder
- 0.25 teaspoon garam masala
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro
- 1 teaspoon kalonji seeds (nigella seeds)
- 2 tablespoons butter
Instructions
- In a large mixing bowl, combine 2 cups all-purpose flour, 0.75 teaspoon baking powder, 0.25 teaspoon baking soda, 0.5 teaspoon salt, and 1 teaspoon sugar. Mix these dry ingredients well.
- Add 0.5 cup plain yogurt and 0.5 cup warm water to the dry ingredients. Mix everything until a soft, shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You might need to add a tiny bit more flour if it’s too sticky, or water if it's too dry.
- Lightly oil the bowl, place the dough back in, cover it with a clean kitchen towel, and let it rest in a warm place for at least 1 hour.
- While the dough rests, prepare the stuffing. Peel and finely dice 2 medium onions. Finely chop 1 green chili and peel and grate 1 tablespoon fresh ginger.
- In a medium bowl, combine the diced onions, chopped green chili, grated ginger, 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.25 teaspoon red chili powder, 0.25 teaspoon garam masala, 0.5 teaspoon salt, and 2 tablespoons finely chopped fresh cilantro. Mix the stuffing thoroughly.
- After the dough has rested, divide it into 8 equal portions. Lightly flour your work surface and roll each portion into a small, thick disc, about 3-4 inches in diameter.
- Spoon about 2 tablespoons of the onion stuffing into the center of each dough disc. Bring the edges of the dough together to enclose the stuffing, pinching them gently to seal the ball.
- Gently press down on each stuffed ball and sprinkle about 0.25 teaspoon kalonji seeds on one side. Very carefully roll out each ball into an oval-shaped kulcha, about 6-7 inches long and 0.25 inch thick, making sure not to break the seal.
- Heat a griddle or heavy-bottomed pan over medium-high heat. Once hot, place a kulcha, seed-side up, on the pan. Cook for about 2-3 minutes until you see bubbles forming on the surface.
- Flip the kulcha and cook the other side for another 2-3 minutes until golden brown spots appear. Repeat with the remaining kulchas.
- Once cooked, transfer each Pyaaz Kulcha to a plate. Immediately brush each one with about 0.25 tablespoon melted butter.
- Serve the Pyaaz Kulchas hot, garnished with a few fresh cilantro leaves.