Sattu Cucumber Kulcha — crispy, wholesome, and nutritious, these kulchas are made with one of India’s biggest superfoods! They are packed with protein, nutrition, and perfect for hearty weeknight meals!
This kulcha turns out crispy on the edges and soft on the inside from the cucumber — it’s just perfect!
WATCH HOW TO MAKE SATTU CUCUMBER KULCHA:
We’ll start by squeezing the excess water out of grated cucumbers. Then, we’ll make a soft dough using whole wheat flour and the cucumber juice. Cover and let this rest and now let’s make that delicious filling!
Mix together Sattu with the grated cucumber, and mango pickle for some needed tanginess, green chili, ginger, and a few masalas. Make sure to mix gently since we don’t want the cucumbers to release water and make the filling wet.
To make the kulchas, place the cucumber Sattu filling inside the atta and seal the edges before rolling it out. And finally, the fun part! We’ll wet these kulchas on one side and gently put them on an upside-down iron tawa, making sure it’s nice and hot to ensure it sticks. Cook until it gets those classic golden brown spots.
Top with some ghee for that ultimate softness and these satisfying, protein-packed kulchas are ready to enjoy with some Aloo Dum, raita and Mint Chutney!
If you like this, please try my other recipes:
- Dum Aloo – Potato Curry
- Green Garlic Bajra Methi Paratha
- Coconut Jaggery Sweet Paratha – Nariyal Aur Gur Ka Paratha
Sattu Cucumber Kulcha — crispy, wholesome, and nutritious, these kulchas are made with one of India’s biggest superfoods! They are packed with protein, nutrition, and perfect for hearty weeknight meals!
- 3 cups whole wheat flour
- 1 tbsp oil
- 1/4 tsp carom seeds (ajwain)
- 1/2 tsp salt , to taste
- 1 cup cucumber water , left over after squeezing the cucumber or use normal water
- 2 cups sattu (roasted chana gram flour)
- 3 small cucumber , grated and tightly squeezed
- 1/2 tsp fennel seeds (saunf) , coarsely crushed
- 1/4 tsp onion seeds (kalonji)
- 1/2 tsp coriander seeds , coarsely crushed
- 1/2 tsp red chili powder
- 1 tbsp mango pickle
- 1 tbsp mustard oil , or use mango pickle's oil
- 2 tbsp cilantro , finely chopped
- 2 tsp green chilies , minced
- 1 tsp ginger , minced
- salt , to taste
- ghee
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Grate the cucumber and place it in a muslin cloth before squeezing tightly to remove the excess water. Make sure to reserve this water for making the dough.
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To make the dough, combine all the ingredients (including the cucumber water) and knead into a soft dough. Grease the dough with oil and let it rest covered while we make the filling.
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For the filling, combine all the ingredients together and mix it gently with your hands until the texture becomes like wet sand. Try not to squeeze too hard since we don’t want the cucumber to release water to make it wet. Shape the filling into 10-12 equally-sized balls.
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Divide your dough into the same number of balls, making sure they are larger than the filling. Flatten the dough and place a ball of filling inside, gently sealing the edges around the filling. Roll this out until 1/2 inch thick.
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Heat an iron tawa and gently wet one side of your kulcha. Place the wet side of the kulcha on the hot tawa and cook it upside down on medium flame until golden brown and crispy.
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Apply some ghee and serve with Dum Aloo, raita, and Mint Chutney. Enjoy!!
Recipe Video
- If you don’t want to make kulcha, you can cook them normally on the tawa to make sattu parathas or sattu rotis.
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