By Akshara
February 4, 2026
Punjabi masala kulcha is soft inside with a lightly crisp surface, designed to scoop up thick chole. The filling is aromatic rather than spicy, and resting the dough ensures a tender texture. It pairs beautifully with rajma or chhole.
For dough 2 cups all-purpose flour ½ tsp baking powder ½ tsp baking soda ½ cup yoghurt Salt to taste Water as needed For filling 1 cup finely chopped onion 1 tsp coriander powder ½ tsp chilli powder ½ tsp garam masala Salt to taste Chopped coriander
Knead dough ingredients into a soft dough and rest for 2 hours.
Mix filling ingredients thoroughly.
Stuff dough balls, roll gently, and shape kulchas.
Cook on a hot tawa until golden spots appear.
Serve hot with chole, butter, or curd.