More Great Recipes: Indian

Stuffed Kulcha

User Avatar
Member since 2024
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 6-7 stuffed kulchas | Prep Time 30 | Cook Time 20

Why I Love This Recipe

Kulcha originated in the Indian subcontinent and is a popular street food, known for its delicious stuffed variations and soft texture.

Ingredients You'll Need

¾ cup lukewarm water
1 tbsp sugar
1 & ½ tsp instant yeast
2 cups Sunridge Safed Chakki Atta, sifted
1 cup Maida (All-purpose flour), sifted
1 & ½ tsp salt, or to taste
2-3 tbsp cooking oil
4 tbsp Dahi (Yogurt)
¼ cup lukewarm water, or as required
1 tsp cooking oil
4 medium Aloo (Potatoes), boiled
1 & ½ cup Safed Cholay (White Chickpeas), boiled
1 medium Pyaz (Onion), chopped
3 medium Tamatar (Tomato), deseeded & chopped
3-4 tbsp Imli pulp (Tamarind pulp)
1 tbsp lemon juice
1-2 tbsp Hari mirch (Green chilli), chopped
½ tsp salt, or to taste
1 tsp Lal mirch powder (Red chilli powder), or to taste
1 tsp Chaat masala
¼ tsp Kala namak (Black salt)
½ tsp Lal mirch (Red chilli), crushed
2 tbsp Hara dhania (Fresh coriander), chopped
2 tbsp Podina (Mint leaves), chopped
Hara dhania (Fresh coriander), chopped for garnish
Whisked Dahi (Yogurt) for assembling
Hara dhania (Fresh coriander), chopped for garnish


In a small jug, add lukewarm water, sugar, instant yeast & mix well. Cover & let it rest for 5 minutes then set aside.

In a bowl, add Sunridge white chakki flour, all-purpose flour, salt & mix well.

Add cooking oil, yogurt & mix well until it crumbles.

Gradually add yeast mixture, mix well & knead the dough.

Add water (if required) & knead the dough.

Grease the dough with oil, cover & let it rest for 1 & ½ hours at a warm place.

In a bowl, add boiled potatoes & mash coarsely with the help of a masher.

Add boiled chickpeas, onion, tomatoes, tamarind paste, lemon juice, green chillies, salt, red chilli powder, chaat masala, black salt, red chilli crushed, fresh coriander, mint leaves & mix well then set aside.

Transfer the dough on a clean mat, sprinkle flour, stretch & knead the dough for 4-5 minutes.

Take a small dough (80g), make a smooth ball then sprinkle flour, press & spread gently with the help of hands.

Apply water on the surface of the dough, sprinkle fresh coriander, press, cover & let it proof for 8-10 minutes.

Place kulcha naan on a heated griddle & cook naan on low flame for a minute.

Sprinkle water on the griddle then cover & cook on low flame until it turns golden (2-3 mins each side). Take out & set aside (makes 6-7).

Cut Kulcha naan from the center & make a pocket.

Add prepared stuffing, drizzle whisked yogurt, fresh coriander on top & serve!

Pairs Well With

Mango Lassi

Questions, Comments & Reviews

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!