Website of the Year India 2015

Spring Onion Kulcha Recipe

Spring Onion Kulcha is a popular Indian Bread
Author :
On :
Wednesday, 20 April, 2016
Category :
Vegetarian Recipe
Course :
Bread Recipe
Cuisine :
Indian Recipe
Technique :
Bake Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes

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.


  • 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:

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


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more