Kheema kulcha | How to make Kheema kulcha

By padmini Rani  |  7th May 2016  |  
4.4 from 5 reviews Rate It!
  • Kheema kulcha, How to make Kheema kulchapadmini Rani
Kheema kulchaby padmini Rani
  • Prep Time

    4

    Hours
  • Cook Time

    60

    mins
  • Serves

    2

    People

7

5

About Kheema kulcha Recipe

Without yeast, without maida

Kheema kulcha is a delicious dish which is liked by the people of every age group. Kheema kulcha by padmini Rani is a step by step process which is best to understand for the beginners. Kheema kulcha is a dish which comes from world cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 2 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Kheema kulcha takes 240 minute for the preparation and 60 minute for cooking. The aroma of this Kheema kulcha make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Kheema kulcha will be the best option for you. The flavor of Kheema kulcha is unforgettable and you will enjoy each and every bite of this. Try this Kheema kulcha at your weekends and impress your family and friends.

Kheema kulcha

Ingredients to make Kheema kulcha

  • For Filling
  • 250 gm mutton minced
  • 2 tsp ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala powder
  • onion 1 sliced
  • Green cardamom 2
  • tomato 1 chopped
  • salt to taste
  • 4 tsp oil
  • Pinch of salt
  • 1/2 tsp sugar
  • For dough
  • 2 cups atta
  • 2 tsp youghurt
  • 2 tsp milk
  • 2 tsp oil
  • 2 tsp baking powder
  • Lukewarm water for kneading
  • oil/ghee for frying

How to make Kheema kulcha

  1. For masala Marinate mutton with the salt, tumeric powder, chilli powder, garam masala, cumin powder and ginger garlic paste and keep aside for 2 hours.
  2. Heat oil in a pressure cooker. Add chopoed onions cook till brown add tomatoes and pinch of salt cook till tomatoes are cooked
  3. Add mutton and cook on high till oil seperates
  4. Add 1/2 cup water and cover the lid and cook till mutton is cooked
  5. Open the lid and cook on high flame to evaporate any water left and cook till mutton is dry.
  6. For dough
  7. In a bowl take atta make a well
  8. Add sugar salt yoghurt milk baking powder and oil. Knead with luke warm water till you get a soft pliable dough.
  9. Cover the bowl with muslin cloth and keep it aside for 2 hours
  10. Take the dough divide in 4-5 medium size portions
  11. Dust the rolling surface with flour and roll 2×2" circle
  12. Place the filling in the center and pinch the sides together to create a pouch.
  13. Now roll 5×5" inch circle.
  14. Heat the tawa .put the kulcha and cover with a lid. After 30 sec open you will see small bubbles turn it over put some ghee or oil and fry it till brown spots appear
  15. Serve with green chutney
  16. Pl

My Tip:

Serve hot

Reviews for Kheema kulcha (5)

sana Tungekar2 years ago

Nice recipe but pic missing please put one dear
Reply

Bindiya Sharma2 years ago

would love to see a picture Padmini..
Reply

Anushree Ghosh2 years ago

It looks really nice!
Reply

Ritu Sharma2 years ago

Yum and healthy
Reply

Sukhmani Bedi2 years ago

wow! super healthy. do share a pic when u can
Reply