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Grey plate with a stack of flatbread

Sourdough discard Onion Kulcha

Sourdough onion kulcha is a delicious flatbread stuffed with spicy onions. This is great dish to serve as an appetizer or as part of a meal.
Author: Pavani
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Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time:: 1 hour
Total Time: 1 hour 45 minutes
Course: breads
Cuisine: north indian
Servings: 8 Servings

Ingredients

For the dough:

  • 2 cups Atta or whole-wheat flour*
  • ½ cup All-purpose flour
  • 2 teaspoons Baking soda
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • ½ cup Sourdough discard
  • ½ cup Buttermilk, at room temperature
  • ¾ cup Warm Water or more, as needed

For the filling:

  • 1 Large Red onion, very finely chopped
  • 2~3 Green Chilies, finely chopped
  • ¼ cup Cilantro, finely chopped
  • To taste Salt

Instructions

  • In a large bowl, combine flours, baking soda, salt, sugar and whisk well. Add sourdough discard, buttermilk and ¾ cup of water. Mix and knead to make a smooth and soft dough. Add more water, if needed. Knead well for 5~10 minutes. Cover with kitchen towel and set aside for 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. Dough does not rise as much as a yeasted dough would, but will definitely puff up a little bit.
  • While the dough rests, prepare the filling - combine chopped onions, green chilies, cilantro and salt in a small bowl. Set aside until ready to use.
  • Preheat to 450°F. Place a baking stone or overturned baking sheet in the oven.
  • Take a piece of dough and roll it out on a lightly floured surface into a 5" round disc that is ¼" thick. Keep aside. Roll another piece of dough in the same manner. Spread ¼ of the onion filling on the rolled out dough and place the first dough on top of it. Lightly press to seal the edges.
  • 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. Repeat with the remaining 6 dough balls to make a total of 4 kulchas.
    Serve warm with dal or raita.

Notes

  • You can make kulcha dough entirely with all-purpose flour. But I like to use a combination of atta (Indian whole-wheat flour) and all purpose flour.
  • Plain regular or Greek yogurt can be used instead of buttermilk. Make sure to thin them out before adding to the dry ingredients.
  • The key to soft and pliable kulchas is to roll them slightly thick and bake them for just 3-4 minutes. Overbaking will make them crispy.
  • Here's how to make onion kulcha without sourdough:
    • Combine 3 cups of all purpose flour (add some whole-wheat flour if you want), 2 teaspoons baking powder, 1 teaspoon salt, ½ cup buttermilk and 1 cup of warm water. Mix and knead to form a smooth, pliable dough.
    • Follow the recipe as written for the rising and filing with the onion mixture.
  • These onion kulcha are best served warm out of the oven. You can make the dough ahead of time and store in the fridge well wrapped for up to 1 day.

Nutrition

Serving: 2Slices | Calories: 166kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 620mg | Potassium: 84mg | Fiber: 4g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
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