Have you heard of kulcha? Chances are you wouldn’t have, unless you were born and brought up in the north or had friends from there. All I knew were chapattis, then came along naans, tandoori rotis, romali rotis but kulcha is something I tasted in the restaurants of Bangalore. Hmm.. It looks like a sister of naan( wasn’t so fond of it). I wasn’t sure if I should order it.The only difference I found in it was that it had some green garnish atop unlike its other counterparts.

At last one day I summoned my guts to order kulcha. I loved the soft texture and the flavors it had, but it never crossed my mind that I could make it at home. I have always experimented with chapattis adding different kinds of spices and flavors, but never had I thought of making any other kind of roti. It was until recently when I saw the recipe for wheat kulcha that it struck me it can be made at home. I kept thinking of trying it out, but you know how laziness can be convincing at times!Usually kulcha calls for maida(white flour), but since these days I tend to be a little more conscious of what’s going in, I liked this recipe better because it is made with wheat.

So finally I decided to give the recipe a try but I changed the flavors. So this recipe is an adaptation to  Food,Fun and Frolic‘s recipe of whole wheat mint and onion kulcha.

Makes : 9 – 10 kulchas


For the dough

Whole Wheat flour( atta) – 2 cups

Active dry yeast – 2 tsps

Sugar – 1 tsp

Salt – to taste

Dried mint leaves – 1 tsp ( optional)

Lukewarm water – 1/3 cup + more to knead the dough.

For the filling

Onion – 1 large sliced

Green chilly – 1-2 chopped

Garlic – 2-3 tsp(s)finely minced

Salt – to taste

Chilly powder/Cayenne pepper- to taste( optional)

Oil – for sauteing

Coriander leaves – chopped for garnish


To activate the yeast, dissolve the sugar in 1/3 cup lukewarm water and then add the yeast. Set this mixture aside for around 5 minutes until it is frothy.

To make the dough, mix together the flour, salt and dried mint( if using) in a bowl. Make a well in the center of the bowl and pour in the yeast mixture. Knead this into a nice soft dough, adding water when necessary. Transfer the dough into a well oiled bowl, cover with cling film and set aside in a warm place for 1.5 hrs to 2 hrs or till the dough doubles in size.

While your dough is resting , lets prepare the filling. Heat a little oil in a skillet or brush your griddle with oil and toss in the onions. To allow the onions to caramelize quicker, season it with salt. You can add a pinch of cayenne pepper.( Nah.. It won’t get spicy). Once your onions are brown, remove onto a paper towel. In the same skillet toss in the minced garlic and saute till it starts browning around the edges. You can optionally roast your garlic in an oven. Move the roasted garlic into a dish along with caramelized onions and chopped green chilly. Give it a thorough mix.

Now lets start with the kulchas. Start by slowly heating your tawa or any flat dish you use for making rotis.  Divide your dough into equal sized balls. Flatten each ball into a disc of approx. ¼ inch to ½ inch thickness.Place a small amount of the filling in the center of the disc, then pinch in all the sides of the disc to the center and make it a ball. Flatten the dough ball with your palm or roll it lightly with a rolling pin. Garnish with coriander leaves and give the kulcha another roll.

Cook this on a hot tawa till both sides are a light brown and you get those spots going on. Serve hot with a curry of your choice be it mutton curry, or chicken curry or aloo gobi.

Note:  The water shouldn’t be too hot or the yeast won’t be activated. The water should be warm to touch.

The time it takes to double differs with different brands of yeast. So give it a time from 1.5 hrs to 2.