Masala Kulcha is a North Indian favorite featuring a soft, fermented dough filled with a zesty, herby potato‑onion stuffing. Rolled and baked in a hot tandoor (or oven) until puffed with golden char spots, it emerges pillowy inside and lightly crisp outside. Finished with butter and fresh coriander, it pairs beautifully with chole, raita, and pickled onions for a complete, hearty plate.
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Taste profile: savory, mildly spicy, tangy with chaat masala and amchur.
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Texture: soft, airy crumb; crisp, char‑kissed exterior; generous, moist stuffing.
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Ideal for: North Indian mains, brunch, and filling snacks.
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Serving suggestion: serve hot with chole, boondi raita, mint chutney, and pickled onions.
What You Get
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One Masala Kulcha (stuffed), butter‑brushed; dips/add‑ons available.
Key Highlights
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Fermented dough for authentic softness and flavor.
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Hearty, well‑seasoned masala stuffing that’s not greasy.
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Tandoor‑style finish with signature char blisters.
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Made fresh to order; travels well.
Ingredients
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Dough: refined flour (maida), yogurt/curd, water, leavening (yeast or baking agents), salt, sugar (pinch), oil/ghee.
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Filling: boiled potatoes, finely chopped onions, green chilies, fresh coriander, ginger, chaat masala, amchur (dry mango), roasted cumin, coriander powder, garam masala, red/Kashmiri chili, ajwain (pinch), kasuri methi (crushed), salt.
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Finish & toppings: butter/ghee, chopped coriander; nigella/white sesame seeds optional.
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