Wednesday, July 2, 2014

Onion Kulcha (Using cooker)

Onion Kulcha









 

     Kulcha is generally associated with punjabi cuisine which is believed to be originated in Punjab,especially amritsar.kulchas has varoius variations..from plain to stuffed ones..Usually in northen parts of India it is served along with chhole.
You will see numerous chhole kulche carts in every squares and nukkad  of Delhi ,selling the famous Chhole kulche  .
       Not to be mistaken by its cousin Indian flat bread, "The Naan"....Though they both seemed to be same,both are made usually from maida, both have stuffed version. But the main difference between them is the leavening agent.In naan yeast is used as the leavening agent
and sometimes yougurt and milk is used to make it soft,whereas kulcha is leavened by baking powder.Naan is traingular in shape while kulchas are round.Both are cooked in tandoor,but we can cook kulchas over stove top using  tawa or cooker.

      I am making onion kulcha using pressure cooker.Now you too can make it at home and impress your guests.




Preparation Time: 15 mins
Resting Time : 1 hour
Cooking time : 4-5 minutes


Ingredients

4 cups All-purpose flour (maida)
1 Tsp Baking powder
1/4 Tsp Baking soda
1 Tsp - Sugar
3/4 Cup Yogurt
2 Tsp Oil
2 Tsp Ghee
Milk 1 Cup
Salt to taste 

For Filling
 2 Large onion Finely chopped
 2-3 Green chilies Finely chopped 
 2-3 Tbs  Cilantro/coriander Finely chopped 
 1/2 Tsp Red chili powder 
 1/2 Tsp Carom seeds (Ajwain) 
 1 Tsp Roasted Cumin(jeera) powder
 1 Tsp Dry mango powder (Amchur) 
 1/2 Tsp Garam masala    
 Salt To taste

Directions 

For Dough
  • Sift the flour with baking powder, baking soda and salt in a bowl.
  • Add ghee to the flour and rub with hands,now add the yogurt
  • Slowly add the milk and knead to a soft dough. Cover with a a damp cloth and rest the dough for 30 minutes.allow it to proof .
  •  After 30 minutes you will see the dough has risen. With an oiled hand punch down the risen dough  and cover it again and let it rest for another 30 minutes. (In bread baking terms its called double proofing).
  • Divide the dough in equal portion and form smooth balls


For Filling

In a bowl  add all the filling ingredients ,mix well and keep aside.

Making Kulchas

  • Roll out the balls into 3" diameter circles.

  • Place a handful  of the onion stuffing in the center and fold the edges over to form a ball.

  • Place the stuffed ball on a lightly floured surface and roll gently into 5" -6" inch diameter discs.

  • Meanwhile preheat the pressure cooker .

  • Wet one side of the kulcha and stick  the wet side of kulcha to the wall of cooker.

  • Cook for 2-3 minutes or until done with the cooker inverted .

  • Brush the kulchas with ghee or butter .
  • Serve hot with chhole or your favourite curry. I served mine with Methi chicken.


Notes

  •       Kulchas can be made using tawa.It can also be baked, just place the kulchas in a baking tray and bake for6-8 minutes in a preheated oven.
  • All purpose flour can be substituted with half whole wheat flour and half AP flour.

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