Chicken Keema Kulcha

1. 1

   Step 1

   • a.Prepare the Kulcha Dough
   • b.In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and 1 tsp of salt. Whisk to combine.
   • c.Add the plain yogurt and 2 tbsp of vegetable oil. Mix with your fingertips until the mixture resembles coarse breadcrumbs.
   • d.Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. The dough should be slightly sticky but manageable.
   • e.Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 90 minutes, or until it has risen slightly.
2. 2

   Step 2

   • a.Cook the Chicken Keema Filling
   • b.Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • c.Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
   • d.Stir in the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
   • e.Add the turmeric powder, red chili powder, coriander powder, and 0.75 tsp of salt. Mix well and cook the spices for 1 minute.
   • f.Add the minced chicken to the pan. Use a spatula to break up any lumps. Cook for 10-12 minutes, stirring frequently, until the chicken is fully cooked and all the moisture has evaporated. The filling must be completely dry.
   • g.Turn off the heat. Stir in the garam masala and freshly chopped coriander leaves. Transfer the filling to a plate and allow it to cool down completely.
3. 3

   Step 3

   • a.Stuff and Roll the Kulchas
   • b.Once the dough has rested, gently knead it for one minute.
   • c.Divide the dough into 4 equal portions and roll them into smooth balls.
   • d.Take one dough ball and flatten it with your palms into a 3-inch disc. Create a small depression in the center.
   • e.Place 2-3 tablespoons of the cooled chicken keema filling in the center.
   • f.Carefully bring the edges of the dough together, pleating as you go, and seal the filling inside. Pinch the top firmly to close the ball.
   • g.Lightly dust the stuffed ball with flour and gently roll it into a 6-7 inch circle, about 1/4 inch thick. Apply even pressure to avoid the filling from tearing the dough.
4. 4

   Step 4

   • a.Cook the Kulchas
   • b.Heat a tawa or a heavy-bottomed skillet over medium heat.
   • c.Carefully place the rolled kulcha onto the hot tawa. Cook for about 1-2 minutes, or until small bubbles start to appear on the surface.
   • d.Flip the kulcha. Brush about 1/2 tsp of ghee on the cooked side.
   • e.Cook the second side for another 1-2 minutes. Flip again, brush ghee on the other side, and press down gently with a spatula.
   • f.Continue to flip and cook for a total of 4-5 minutes, until both sides are golden brown and the kulcha is cooked through and fluffy.
   • g.Repeat the process for the remaining dough balls.
5. 5

   Step 5

   • a.Serve
   • b.Serve the Chicken Keema Kulchas immediately while they are hot and soft. They pair wonderfully with mint raita, plain yogurt, or a tangy pickle.

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