onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Onion Mint Kulcha with Cucumber Lime Yogurt

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onion mint kulcha with cucumber lime yogurt recipe on fmitk.comDisclaimer: This post is sponsored by Straus Family Creamery. All opinions are my own.

If you’ve never heard of kulcha, you may have heard of her cousin, naan. Both of these Indian flat breads use all-purpose flour; the primary difference is the leavening agent. Kulcha uses baking powder and baking soda, while naan uses yeast.

Kulcha can be found with many different fillings, from potato to paneer. This version is a combination of onion, mint and chilis. To cool off the heat of the chilis, I’m pairing it with a cucumber lime yogurt.

In both the kulcha dough and the dip, I’m using organic whole-fat yogurt from Straus Family Creamery. A little bit about Straus – they have a wide range of sustainable practices that aim to preserve organic integrity, reduce the carbon footprint, support family farms and take responsibility for what is happening in local communities and in the food system at large. In 2010, Straus Family Creamery became the first creamery in the US to verify all our participating farms as Non-GMO Project Verified. Awesome, right? San Diego friends, you can find Straus products at Sprouts and Whole Foods.

BTW, the yogurt sauce would pretty much be good on ANYTHING. Feel free to buy some pre-made naan and dip away!

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

For the kulcha, you’ll need greek yogurt (I’m using  Straus Family Creamery Organic Greek Yogurt, the plain, full-fat version), flour, baking powder, baking soda, sugar, salt, ghee, onion, mint, serrano chilis, ginger and oregano.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Start by combining all of the dry ingredients for the kulcha in a medium bowl – flour, sugar, salt, baking powder and baking soda. Stir to combine.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Now stir in the wet ingredients – the greek yogurt and the ghee. Add enough water to form a soft, sticky dough. I used about 1 cup.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

It’ll look a little rough, but that’s okay.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Knead on a lightly floured surface for about 5 minutes, until smooth and elastic. Place in an oiled bowl and cover. Let rest for 1 hour.

While the dough is resting, make the filling for the kulcha and the yogurt sauce.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

For the kulcha filling, combine the chopped onion, chili, mint, grated ginger and oregano. Set aside until the dough is ready.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

For the yogurt, you’ll need Greek yogurt, mint, garlic, lime, cucumbers and kosher salt.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Grate the cucumbers and sprinkle about 1/4 tsp of kosher salt. Massage the salt into the cucumbers and let drain in a colander for 20 minutes. Squeeze out as much water as you can. There’s a lot.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

In a small saucepan, heat butter over medium heat until browned and nutty, about 5 minutes. Combine the yogurt, garlic, most of the mint, most of the butter (save a bit of each for garnish), zest and juice of 1 lime, and the drained cucumbers.

Dough is ready!

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Divide the dough into 10 evenly sized balls. Let them rest for 10 minutes.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Lightly flour both sides of the dough, as well as your work surface.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Roll out the balls until they’re about 6″ in diameter and this thin. I don’t know how much this is. I’ll guess 1/8″.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Sprinkle about 2 tbsp of the filling on one side of the dough.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Fold the other half of the dough over the side with the filling and press edges firmly to seal.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Roll the filled dough out into an oval-ish shape. Don’t worry if some of the onions start poking out. That’s just fine.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Heat a cast-iron skillet (or other heavy-bottomed pan) over medium-high heat. Add a tiny bit of ghee or vegetable oil to the bottom of the pan and cook the kulcha until bubbles begin to form on the surface and the bottom is browned well. It’s pretty much like cooking pancakes.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Flip and continue to cook on the other side.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Top the cooked kulcha with a little bit of ghee or butter.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Garnish the yogurt sauce with the remaining chopped mint and browned butter.

onion mint kulcha with cucumber lime yogurt recipe on fmitk.com

Confession: I basically made the kulcha so my fingers wouldn’t get dirty eating all the yogurt.

5.0 from 1 reviews
Onion Mint Kulcha
 
Prep time
Cook time
Total time
 
Indian flatbread stuffed with onion, chilis and mint, and served with a cucumber lime yogurt sauce.
Author:
Recipe type: Bread, Side Dish
Serves: 10 kulcha
Ingredients
  • for the dough
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 1/4 cup vegetable oil
  • 1/2 cup Straus Organic Greek yogurt
  • 1 tbsp ghee (clarified butter), plus additional for cooking
  • water

  • for the filling
  • 1 medium onion, finely chopped
  • 3 tbsp chopped mint leaves
  • 2-3 chilis, finely chopped (I used 2 Serranos; remove seeds for less heat)
  • 1/2 tsp oregano
  • 1/4 tsp kosher salt
  • 1 tbsp finely chopped fresh ginger
Instructions
  1. In a medium bowl, add the flour, baking powder, bakign soda, sugar and salt. Stir to combine. Add in the vegetable oil, yogurt, ghee. Stir to mix, adding in water until a soft dough forms. I added about 1 cup of water. The dough will look a bit rough and be quite sticky. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in an oiled bowl, turning the dough in the bowl to coat with oil, and cover. Let rest for one hour.
  2. For the filling, combine the chopped onion, chopped mint leaves, finely chopped chilis, oregano, salt and ginger.
  3. Once the dough has rested, divide into 10 equal pieces and shape into balls. Let rest an additional 10 minutes. Lightly sprinkle flour on both sides of dough ball and roll out into a circle, about 6" in diameter. Sprinkle about 2 tbsp of the filling on one half of the dough round, fold the other half over and press firmly along the edges to seal.
  4. In a cast-iron skillet (or any other large, heavy bottomed pan), place a bit of ghee or vegetable oil. Cook the kulcha over medium-high heat until bubbles begin to appear on the surface and the bottom has browned nicely. Flip and continue to cook until browned - about 5 minutes per side (keep an eye on it!).
  5. Brush the top of the cooked kulcha with a bit of ghee or butter. Serve with cucumber lime yogurt (recipe below).

5.0 from 1 reviews
Cucumber Lime Yogurt
 
Prep time
Total time
 
Author:
Serves: 2 cups
Ingredients
  • 3 small, seedless cucumbers, grated (about 1 1/2 cups)
  • 1/4 tsp kosher salt
  • 1 1/2 cups Straus organic Greek yogurt
  • 1 lime, zest and juice
  • 2 tbsp butter, browned (optional)
  • 1 clove garlic, finely chopped
  • 1 tbsp coarsely chopped mint leaves
Instructions
  1. Place the grated cucumber in a colander, and sprinkle 1/4 kosher salt over. Massage the salt into the cucumber and let drain for 20 minutes. Squeeze out as much of the water as you can.
  2. In a small saucepan, cook the butter over medium heat until it smells nutty and takes on a brown color.
  3. In a medium bowl, combine the yogurt, zest and juice of one lime, garlic and most of the mint leaves and most of the butter, reserving some of each for garnish.
  4. Top with remaining mint and drizzle the remaining butter over the top.
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5 replies
  1. J.S. @ Sun Diego Eats
    J.S. @ Sun Diego Eats says:

    These remind me of Chinese scallion pancakes, it’s like the Indian version 🙂 Have you ever had scallion pancakes? Looove those things. My dad loved them so for Father’s Day when one year I made them for him and have been making them ever since!

    Reply
    • holly
      holly says:

      YES!! I love the Chinese scallion pancakes! I haven’t made them yet, but I think the preparation is similar with the addition of rice flour? That might be on the list of things to make this week!

      Reply

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