Onion Kulcha Recipe

Follow this simple recipe to make mouth-watering Onion Kulchas at home.

Try this Onion Kulcha recipe as a variation from the normal Kulcha.

Want to showoff your MasterChef culinary skills? Then try this exquisite variation of the famous Kulcha. This one uses Onions as a filling for the Kulcha which in the end gives a nice crunchy texture to the whole dish while the Kulcha itself maintains its usually fluffy nature.

Onion Kulcha Recipe 1
Kulchas are a perfect dish for interesting stuffings. Photo: Lou Stejskal

When we had prepared this, this was served along with a basket of Rotis to guests along with crunch Onion and Cucumber Raita in the side.

Try this on a lazy Sunday to pep up spirits during a lunch or dinner meal or as a interesting brunch option. Recommended serving is 2 per person as it can get too heavy.

If you want to complete the menu, we recommend fresh Buttermilk / Chaach or some sweet – salt Lime juice that will offset the heaviness.

Regardless, this is definitely a party dish and we would recommend everyone to try this out using this easy Onion Kulcha recipe below.

Onion Kulcha Recipe 2
Serve Kulchas with a simple curd and Onions or with your favorite curry. Photo: Jason Lam

Follow along with this simple recipe for Onion Kulcha and let us know how it turned out.

Use this step-by-step recipe of Kulcha to refer before you start preparing Onion Kulchas.

We also recommend you try this other Roti recipe variations:

Naan bread
Kerala Parotta recipe

Masala Roti
Spicy Chappati


Onion Kulcha Recipe | How to make Onion Kulcha at Home

Follow this simple recipe to make mouth-watering Onion Kulchas at home.
0 from 0 votes
Prep Time 3 hrs
Cook Time 45 mins
Total Time 3 hrs 45 mins
Cuisine North Indian
Servings 10 Kulchas


  • For the filling:
  • 4 cups Onions Grated
  • 5 tablespoon Oil
  • 1 teaspoon Salt or as per your preference
  • 3 teaspoon Tomato Sauce
  • 1 teaspoon Chilli Sauce
  • 1/2 teaspoon Red Chilli Powder
  • For the Kulcha:
  • 4 cups Maida or All Purpose Flour
  • 2 tablespoon Dry Yeast
  • 2 teaspoon Oil
  • 1 teaspoon Salt
  • 1/2 cup Lukewarm water to mix the dough

How to make:

  • Dissolve yeast in half a cup of warm water and keep it in a warm place for 10 -15 minutes.
  • Mix salt and oil with flour.
  • Pour dissolved yeast mixture and gather dough with fingertips, using more water to mix the dough.
  • Close with a wet muslin cloth and allow the dough to double its volume (For about 3-4 hours).
  • Make even sized balls and roll into a thick round chapatti using maida for dredging.
  • Apply water on top of kulcha and turn over to the hot pan so that the water applied part sticks to the pan.
  • Heat oil in a deep curved pan and fry grated onion till golden brown and the oil separates.
  • Mix all other ingredients and remove from fire.
  • Let this mixture cool down for about 5 minutes so that you can use this filling into the Kulcha dough balls.
  • Stuff 1 or 2 tablespoons of filling for each of the kulchas balls, that you had prepared earlier.
  • Use a rolling pin to make them into circles about 4-6" in diameter.
  • Fry on a hot tava (skillet) using little oil for frying both side.
  • Press well and drain on tissue paper.
  • Serve hot with tomato sauce or raitha.
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