Onion Kulcha Indian Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Perfect for Grill Lovers, this bread is also great to be finished cooking on the grill during warmer seasons! This happens to be one of my favorite breads I order when I eat at Indian Restaurants - I had to try and make it at home. Read more . It's a great bread to use for dipping into your sauces. Think out of the box with this one! - It's not just or Indian Food lovers...the prep time includes the time needed for the dough to rise. Ingredients:
***for naan dough |
1/2 cup milk |
1 teaspoon sugar |
1 cup warm water |
1 tablespoon yogurt |
1 egg |
4 cups of all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
1 tablespoon vegetable oil (for baking tray) |
***while the dough is rising, prepare the filling |
2 small red onions, finely chopped |
1small hot chili pepper, minced |
1 tablespoon minced cilantro |
1 teaspoon red chili powder |
salt to taste |
3 tablespoons melted butter or clarified butter |
2 teaspoons cilantro, minced for garnish |
Directions:
1. ***To make the dough:
2. Whisk together the milk, sugar, water, yogurt and egg.
3. Place the flour, salt and baking powder in a large shallow bowl. Mix well.
4. Pour the liquid onto the flour and begin to knead.
5. Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water.
6. Knead for at least 10 minutes, or until you have a soft dough that is not sticky.
7. Oil the dough, cover with a damp cloth and place in a warm place for 11/2 - 2 hours, or until the dough has doubled in size.
8. ***While the dough is rising, Make the filling:
9. Squeeze out all the water from the chopped onions.
10. If the onions still appear to be watery, add a small boiled grated potato to your filling.
11. In a mixing bowl combine all the filling to form a lumpy consistency.
12. Set aside until the dough has risen and is ready to form into kulchas.
13. ***How to make the Kulchas:
14. Preheat the oven to 400 degrees, and lightly oil two baking sheets.
15. Lightly dust the rolling surface with flour.
16. Roll the dough into a log and cut it into 8 equal portions. Take one portion of the dough and roll into a ball between the palms of your hands, flattening the ball. Place it on the floured surface and roll it out into a circle about 6 inches in diameter.
17. Add a tablespoon of the filling to the center and bring the sides up and together, pinching them to seal and form a ball.
18. Flatten lightly. Dust very lightly with flour. Roll again about 5 - 6 inches in diameter.
19. Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas (four per baking sheet).
20. Place the kulchas in the oven for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Serve hot.
21. You can also make these ahead and have them slightly baked, then finish them up on the grill (which I would prefer since they get even crispier)
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