Aloo /Onion Kulcha

Kulchas!! They are my favorite indian breads on any eating out session esp if its an Indian meal .Know not why, but the taste, texture really appease me more then any of the other Indian breads, even more then its cousin; the Naan.

Although like many people I still am not sure of the thin line of difference between naan and the kulcha/. Both are celebrated indian flatbreads with Naan being the commercially more popular one amongst the two, yet majorly, both of them are similar in the making.In fact many make it the same way at least when they make the naan without the yeast version.

Both can be  made  over the gas stove and some even use a similar process although naan isnt supposed to be made totally on the tawa like a kulcha is made. You need a tandoor for a perfect naan. but yes, at home both naan and kulchas if made without yeast follows almost the same process of cooking technique, the only difference is in the last part of its cooking process over the tawa.You can check the tawa version of naan in my post

And from the kitchen directory of rules , naan ideally is made with yeast while kulchas does not need yeast but uses baking powder and soda.

For the health conscious, these kulchas aren’t an exactly healthy option , the base being made of white flour, hence most often I substitute it with whole wheat flour .Whenever i feel my taste buds needs to be satiated with something exciting, away from the monotony of the daily dose of chapatis, these kulchas are my best option to liven up my dining table.

But I have adapted the this kulcha from www.veg recipesofindia for the base. Made my own filling though


Maida(All purpose flour)- 3 cups
baking powder- 1 to 1.5 tsp
baking soda- 1/8th tsp
Sugar-1 tbsp
salt- 1 tsp
Curd- 1/2 cup
Water as required
Oil- 1/4th cup
Ghee (optional)-  1 tsp

For Filling

  • Potatoes- 2 boiled and mashed
  • Onions – 1 chopped and fried
  • garam masala- 1 tsp
  • cumin powder -1 tsp
  • coriander powder-1 tsp
  • red chilly powder-1/2 tsp
  • aamchur powder-1/2 tsp
  • green chillis chopped-one
  • coriander leaves-few
Mix all of them above into a mixture. I usually fry the mixture in a little oil.Gives a beautiful taste



  • Knead the maida with all the ingredients into a soft dough. Keep it covered for about 2 hours
  • Knead it again and make mall small flat balls
  • Roll it out into a small roti, place a little of the stuffing and seal the edges from all sides.
  • Now roll it out again into a flat roti which is not too thin nor thick.Place few nigella seeds and coriander leaves on one side and roll the rolling pin over it
  • In a tawa, place the kulcha and fry on both sides on low flame with butter/oil until done
Beautiful and gorgeous with a professional touch these are almost like restaurant bought kulchas.  When monotony of the same rotis in your daily meals hit boredom, these are a great savior and can lift even a very boring meal just with its taste. Its own taste has the capacity to even camouflage a not so interesting subji perhaps, so much so that I love having them on its own as well.But for a convert to a luxurious meal at home, la restaurant style, these are the perfect choice to go for.

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