Coleslaw Kulcha

Traditionally made with raw onion, this Indian bread also works well with leftover coleslaw.

Coleslaw that you have soooo much of because you forgot to put it out at your party…


  • coleslaw
  • kulcha1
  • kulcha2
  • coleslawkulcha5
  • kulcha3


  • 2 cups flour
  • 1/4 cup warm water
  • 1/2 tbsp yeast
  • 1/2 cup plain yogurt
  • 1/2 cup warm milk
  • 4 tbsp butter, melted
  • 1 tsp salt
  • 1/2 cup coleslaw
  • 1 garlic clove

Combine yeast and water, then add some of the flour and mix. Add in 1/4 cup yogurt, milk, 3 tbsp butter, and salt. Add in the flour until doughy, then knead it until it is dough. Let it rise for a few hours. Then punch it down, and pull off about hand size pieces. Roll out each piece into a thin circle, add a little coleslaw to the center, fold in all four sides, and then gently roll out thinly again. Really gently so it doesn’t tear. But you want it to be as thin as you feel comfortable. I made 8 of them with this dough, and you can see they are still kind of thick..

Melt the rest of the butter and brush on both sides, put on a greased sheet and into the oven under a high broil for a few minutes a side. Keep a close eye on it because it can go from lovely brown to blackened in just a few minutes, which would not be good..

Combine the other 1/4 cup yogurt with some fresh chopped herbs and a diced garlic clove. Dip your kulcha in this and you will be happy!

April 25, 2015 Comments (0) Breads, Vegetables


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