Gobi Kulcha-A traditional Indian unleavened flatbread generously filled with a spicy cauliflower mixture. Relish each bite as it comes hot off the tawa, perfectly complemented by creamy yoghurt dips, curries, or tangy pickles.
This one is inspired by Shumaila's blog, The Novice Housewife. I love her Amritsari Kulcha stuffed with potato and paneer. I adapted her dough recipe by replacing some white flour with wheat flour and using a whole egg. It is like my Gobi Ka Paratha filling, but with the addition of Fenugreek or methi leaves. Roasted and finished off by spreading ghee immediately out of the fire.
🛒Ingredient Notes
- Flour: I have used a mix of plain all-purpose and wheat flour
- Semolina
- Dairy: You will need yoghurt, egg, and ghee
- Spices: You will need coriander seeds, carom seeds
- Produce: You will need cauliflower, fenugreek leaves (optional), ginger, onion and green chillies
- Ground spices: You will need turmeric, red chilli, dry mango or my homemade Chaat Masala
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
💡Serving Suggestions
- Serve with a cooling raita
- Pair with a rich, tomato-based curry, such as my matar paneer or butter chicken.
- Serve with a light saag or spinach curry
- A cool lassi (sweet or salted) or a mint buttermilk would complement the kulcha well, balancing the spices.
📝Variations
You can use the same dough recipe to make plain kulcha. You can also spruce up the Gobi Kulcha filling with additional ingredients like paneer, potato, or palak etc.
🥙More Flatbread Recipes
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📖 Recipe Card
Gobi Kulcha
Ingredients
For the kulcha dough:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon yoghurt
- 1 egg, beaten
- 1 tablespoon ghee
- 1 tablespoon semolina
- salt to taste
- ½ cup water, room temperature (approx.)
For the Cauliflower Stuffing:
- 1 tablespoon ghee
- 2 teaspoon coriander seeds
- ½ teaspoon carom seeds, (ajwain)
- 1 tablespoon ginger, grated
- 1 medium onion, diced finely
- 2 to 3 green chillies, finely chopped
- 1 ½ cups cauliflower florets, grated
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon dry mango powder
- ½ cup methi leaves
- chopped coriander leaves, chopped
- Salt to taste
For Garnish while rolling:
- Sesame seeds, white or black
Instructions
Prepare the dough:
- In a wide bowl, add both the flours, salt, yoghurt, beaten egg, and ghee. Mix all till it resembles coarse breadcrumbs.
- Start to add water and knead till smooth and a little tight. Coat the dough with some more oil and cover and keep aside for at least an hour or two.
Prepare the stuffing:
- Heat ghee in a kadai or wok.
- Add in the coriander seeds, ajwain, ginger, green chillies and onion. Sauté this until the raw smell of ginger is gone.
- Add the grated cauliflower, fenugreek leaves, salt and all the spice powders - Sauté this on a medium flame until all the excess moisture is gone - this takes time and so ensure to cook through well until no liquid.
- Mix in the chopped coriander and cook for another 2 to 3 minutes.
- Switch off and keep it aside OPEN. (If you close it with the lid, then the steam will fall back like water and make the stuffing wet again)
Stuff and shape dough balls:
- Divide the rested dough into equal-sized dough balls and keep it covered for another 15 minutes.
- After 15 minutes, take one dough ball, flatten it lightly with a rolling pin or hand, and stuff approx. 2 tablespoons of filling in the middle.
- Bring together the ends, pinch it to close, twist it, and then gently stuff that portion in the middle of the dough ball.
- Keep it covered and stuff all the other remaining dough balls similar way.
Prepare the stuffed kulcha:
- Keep the pan on medium flame - so it is ready by the time you roll one
- With a rolling pin, start to flatten the stuffed dough ball with some sesame seeds sprinkled in the middle. TIP: Before you start to roll the kulcha, use a fork to punch out the locked air. You will find air bubbles if you lightly press the stuffed dough ball. Doing this will help you to roll the stuffed kulcha neatly.
- Place the rolled-out kulcha on the hot Tawa on medium flame (you can start rolling the next one while this gets cooked, but keep an eye)
- Once you see the air bubble puffing up, use a tong and roast it on an open flame. Flip a couple more times aiming at the areas that need to be roasted and aim for a slightly charred look.
- Remove from flame and rub ghee immediately. Serve hot with yoghurt dips, curries, pickles etc.
Anita says
Just made your this and WOW...what a hit! The dough was soft and easy to work with, and the cauliflower-fenugreek filling was yum. I served these with a side of tangy yogurt dip, and they disappeared in no time. Simple, satisfying, and absolutely delicious. I’ll be making these again very soon. Thank you for such a gem of a recipe!