Onion Butter Kulcha
Onion Butter Kulcha is an Indian flatbread that is soft, fluffy, and buttery. This recipe is a vegetarian option and is a great accompaniment to many Indian dishes. This recipe uses all-purpose flour and is not suitable for people with gluten allergies. If you have a dairy allergy, you can use vegan butter instead of regular butter.
Allergen Information: Contains Dairy, Gluten
Nutrition Facts
Per serving
Energy
143 kcal
Protein
5 g
Carbs
22 g
Fat
4 g
Fiber
4 g
Ingredients
Common salt
0.25 tsp (1.25g)
Baking Soda
0.25 Tsp (1.25g)
Skimmed Milk Curd
0.25 cup (60g)
Olive Oil
1 tsp (5g)
White Butter
1 small cube (10g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Wheat flour, atta
0.5 cup (120g)
Chopped Onion
0.5 medium cup (80g)
Instructions
Cooking Steps
In a mixing bowl, combine the wheat flour, salt, baking powder, and baking soda. Mix well.
Add the finely chopped onions, plain yogurt, milk, oil, melted butter, and chopped coriander leaves. Mix well until a soft dough is formed.
Knead the dough for 5-10 minutes until it becomes smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Preheat the oven to 200°C.
Divide the dough into equal-sized balls.
Roll out each ball into a circle of about 6-7 inches.
Place the kulcha on a baking sheet and bake for 10-12 minutes until golden brown.
Brush the kulcha with butter and serve hot.