Name: Keema Kulcha recipe by Bethica Das at BetterButter
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 4
Ingredients: Kulcha Dough--; 2 cups whole wheat flour; salt to taste; 1/2 cup yoghurt; 1/2 cup milk; 2 tbsp. oil; 1/2 tsp. baking powder; 1/2 tsp. red chili flakes; 1/4 tsp. baking soda; 1/2 tsp. ajwain (carom seeds); 1/2 tsp. sugar; Stuffing-; 300 gms. chicken mince; 1/2 cup coriander stem, chopped; 2 tbsp. oil; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tsp. tomato paste; 1 tsp. red chili powder; 1/2 tsp. turmeric powder; salt to taste; 1 tsp coriander-cumin powder; 1/2 tsp. garam masala powder; 1/2 tsp. kalonji (nigella seeds); 1/2 cup coriander leaves, chopped; olive oil / melted butter / ghee as required

ABOUT Keema Kulcha RECIPE

Here are some yummy Keema Kulchas, a North Indian delicacy generally had for a sumptuous breakfast along with plain yoghurt, raita, pickles, butter or green chutney. I stuffed them with chicken mince and brushed with some olive oil for a healthier version, but you can always go in for some ghee or melted butter.

Ingredients Serving: 4

Kulcha Dough--
2 cups whole wheat flour
salt to taste
1/2 cup yoghurt
1/2 cup milk
2 tbsp. oil
1/2 tsp. baking powder
1/2 tsp. red chili flakes
1/4 tsp. baking soda
1/2 tsp. ajwain (carom seeds)
1/2 tsp. sugar
Stuffing-
300 gms. chicken mince
1/2 cup coriander stem, chopped
2 tbsp. oil
1 onion, chopped
1 tsp. ginger-garlic paste
1 tsp. tomato paste
1 tsp. red chili powder
1/2 tsp. turmeric powder
salt to taste
1 tsp coriander-cumin powder
1/2 tsp. garam masala powder
1/2 tsp. kalonji (nigella seeds)
1/2 cup coriander leaves, chopped
olive oil / melted butter / ghee as required

Instructions

In a bowl, mix together the flour, salt, baking powder, baking soda and chili flakes. Make a hollow in the centre and add the yoghurt, milk and oil.
Combine everything well and knead into a dough with required quantity of water. Cover and keep aside for 2-3 hours.
In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices with 1/4 cup water into a paste. Keep aside.
Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates.
Add the mince and the chopped coriander stems. Mix well and cook, covered till dry. Keep breaking the lumps with the spatula during the process of cooking. When done, set aside to cool. Add little of the coriander leaves and mix well.
Knead the dough once again and divide into equal portions. Roll out each portion into a small circle by dusting some flour. Stuff little of the keema and bring all edges together to secure firmly.
Sprinkle some kalonji and coriander leaves over it. Gently roll again into slightly bigger circle by dusting some flour.
Heat a tawa / griddle and roast the rolled put kulcha on a medium flame for a minute or so. When one side is done, flip it over and cook the other side too. Transfer to a serving plate and brush some oil / butter / ghee over it.
Make similar kulchas with the remaining dough and the mince stuffing. Serve with yoghurt, raita, chutney, butter or pickle.

Similar Recipes