Spring Onion Kulcha

Recipe by
Total Time:
5-6 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Kulcha or leavened Indian bread, stuffed with spring onion and potato makes for a  sumptuous breakfast or a single dish dinner. Bake this at home in your oven.

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • 3 cup - Maida
  • 3 tbsp - Curd
  • 1/3 tsp - Baking soda
  • 1/2 tsp - Baking powder
  • 1 tsp - Sugar
  • 1 tbsp - Oil
  • 3/4 tsp - Salt
  • 1 tsp - Carom seeds or cumin seeds
  • Ingredients to prepare the filling:
  • 4 - Potato, boiled
  • 4-5 - Spring Onions, chopped fine
  • 1/2 tsp - Salt
  • 1-2 - Green chilli, chopped
  • 1 inch - Piece of ginger (grated)
  • 1/2 tsp - Amchoor powder
  • 1 tsp - Coriander powder
  • 1-2 pinch - Red chilli powder
  • 1/4 tsp - Garam masala
  • 1 tbsp - Coriander, chopped

How to Make Spring Onion Kulcha

  • Mix curd, baking soda, baking powder, salt, sugar, oil in a bowl.
  • Knead the flour with lukewarm water to make a smooth dough.
  • Flip and punch the dough for 5 minutes to make it smooth.
  • Apply oil to the dough and keep it in a deep pan.
  • Cover the bowl with clean towel and keep it at a warm place.
  • In 3-4 hours the dough will rise, punch the dough once again to fix it.
  • Filling:
  • Peel and mash the boiled potatoes, mix well with spring onion pieces.
  • Put salt, green chilli, ginger, coriander powder, amchoor powder, red chilli powder, garam masala and coriander leaves.
  • Mix all the spices well with the mashed potatoes.
  • Make 8-10 round balls of the dough for equal amount potato mixture.
  • Take one ball of the dough and roll it into a flat disc of 3 inch.
  • Put the potato mixture ball in the disc and press it with hands so it settles down on the dough.
  • Fold and close the disc from all the sides to make a kulcha.
  • Dust the kulcha with dry maida and press it with light hands to increase its size up to 3 inch.
  • Now roll the kulcha into a flat disc of 6-7 inch with the rolling pin.
  • Sprinkle some carom seeds or cumin seeds over the top of the kulcha.
  • Bake the kulcha in a preheated oven at 300C for 2 minutes.
  • Flip it over and bake again.
  • Serve the kulchas with raita, tomato chutney and masala chhole curry.
  • Recipe courtesy: UK Rasoi.