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Onion Kulcha made with Sourdough Yum
Onion Kulcha made with Sourdough
Course breads
Cuisine north indian
Prep Time
30 minutes

Cook Time
45 minutes
Servings
kulcha
Ingredients
For the dough:
  • 1/2 cup All-purpose flour (original recipe called for 3cups of all-purpose flour)
  • 1/2 cup Sourdough starter
  • 2 cups flour Chapathi (Atta)
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1/2 cup Greek yogurt (original recipe used 1/2 buttermilk)
  • 1 tbsp Oil
For the filling:
  • 1 Red onion – large, very finely chopped
  • 3 – 4 chilies Green – finely chopped
  • 1/4 cup Cilantro – finely chopped
  • to taste Salt
Course breads
Cuisine north indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings
kulcha
Ingredients
For the dough:
  • 1/2 cup All-purpose flour (original recipe called for 3cups of all-purpose flour)
  • 1/2 cup Sourdough starter
  • 2 cups flour Chapathi (Atta)
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1/2 cup Greek yogurt (original recipe used 1/2 buttermilk)
  • 1 tbsp Oil
For the filling:
  • 1 Red onion – large, very finely chopped
  • 3 – 4 chilies Green – finely chopped
  • 1/4 cup Cilantro – finely chopped
  • to taste Salt
Onion Kulcha made with Sourdough
Instructions
  1. Combine all the ingredients for the dough in a large bowl and make a smooth and soft dough using warm water. Knead well for 5-10 minutes. Cover with kitchen towel and set aside for 30 minutes.
  2. After 30 minutes, divide the dough into 8 equal pieces. Roll each piece into a smooth ball and place them  on a lightly greased plate. Cover and let rest for 30 more minutes.
  3. While the dough rests, prepare the filling – mix all the ingredients under filling in a small bowl. Set aside until ready to use.
  4. Dough does not rise as much as a yeasted dough would, but will definitely puff up a little bit.
  5. Place a baking stone or overturned baking sheet in the oven and Preheat to 450F.
  6. Roll one piece into 5″ round using atta/flour as needed. Keep aside. Roll another piece in the same manner. Spread 1/4 of the filling on the rolled out dough and place the first roound on top of it. Lightly press to seal the edges.
  7. Gently place the kulcha on the baking stone and bake for 4-5 minutes or until the dough is cooked through and some blisters start to appear.
  8. Repeat with the remaining 6 dough balls to make a total of 4 kulchas.
Recipe Notes

Cut each kulcha into 4 pieces and enjoy with your favorite Indian gravy dish. We had our’s with mixed vegetable kofta curry. Delicious meal indeed.

Lets check out what my fellow marathoners have cooked for Day 3 of BM# 15.

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