Thursday, February 21, 2008

Onion Kulcha Indian Bread

This really is a Naan Bread that has been "filled" with awesome chopped onions and a dash of a little this and a dash of a little that. Nice thing to try when you want something different.

  • ***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

  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 1½ - 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)

Onion Kulcha Indian Bread @ Group Recipes

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