Onion Kulcha

• grated onions 4 cups
• oil 5 tbsp
• powdered salt 1 tsp
• tomato sauce 3 tsp
• chilli sauce 1 tsp
• red chilli powder 1/2 tsp

Heat oil in a deep curved pan and fry grated onion till golden brown. Mix all the other ingredients and remove from fire. Stuff 1 or 2 tbsp of filling for each kulch. Fry on a hot tawa using little oil for frying both the sides. Press well and drain on absorbant paper. Serve hot.
Note: Ingredients for Kulcha: maida 4 cups, dry yeast 2 tsp, oil 2 tsp, salt 1 tsp, tepid water enough to mix the dough. To make kulch:Dissolve yeast in half a cup of tepid water and keep in a warm place for 10 to 15 minutes. Mix salt and oil with flour. Pour dissolved yeast mixture and gather dough with finger tips, using more warm water for mixing the dough. Close with a wet muslin cloth and allow the dough to double in its volume(nearly 3 to 4 hours). Make even sized balls and roll into thick round chappati using maida for dredging. Puff up.