Kheema Kulcha

1. 1

   Step 1

   • a.Prepare the Kulcha Dough
   • b.In a large mixing bowl, whisk together the maida, sugar, 0.5 tsp salt, baking powder, and baking soda.
   • c.Create a well in the center and add the curd and 2 tbsp of vegetable oil. Mix with your fingertips until the flour resembles coarse breadcrumbs.
   • d.Gradually add warm water and knead for 10-12 minutes until you have a very soft, smooth, and pliable dough. It should be slightly sticky.
   • e.Apply a little oil over the dough, cover it with a damp cloth, and let it rest in a warm place for at least 2 hours, or until it has doubled in size.
2. 2

   Step 2

   • a.Cook the Kheema Filling
   • b.Heat ghee in a pan over medium heat. Add the chopped onions and sauté for 4-5 minutes until they are soft and golden.
   • c.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • d.Add the minced mutton. Increase the heat to medium-high and cook, breaking up lumps with a spatula, for 6-8 minutes until the kheema is browned and no longer pink.
   • e.Add the chopped tomato, 1 tsp salt, turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for 2-3 minutes until the tomatoes soften and the spices are fragrant.
   • f.Reduce the heat to low, cover the pan, and let the kheema cook for 10-15 minutes, stirring occasionally, until it is tender and all the moisture has evaporated. The filling must be dry.
   • g.Turn off the heat. Stir in the garam masala, lemon juice, and 2 tbsp of chopped coriander leaves. Let the filling cool down completely before using.
3. 3

   Step 3

   • a.Stuff and Roll the Kulchas
   • b.Once the dough has rested, gently punch it down and knead for one minute.
   • c.Divide the dough into 4 equal portions and roll them into smooth balls.
   • d.Take one dough ball, dust it with dry flour, and flatten it with your fingers into a 3-inch disc, keeping the edges thinner than the center.
   • e.Place 2-3 tablespoons of the cooled kheema filling in the center.
   • f.Gather the edges of the dough together, pleating as you go, and pinch them firmly at the top to seal the filling inside. Remove any excess dough from the top.
   • g.Gently flatten the stuffed ball. Dust with a little more flour and carefully roll it into a 5-6 inch circle or oval, about 1/4-inch thick. Avoid applying too much pressure.
   • h.Sprinkle some kalonji and the remaining chopped coriander on top and press them gently into the surface.
4. 4

   Step 4

   • a.Cook the Kulchas
   • b.Heat a heavy-bottomed tawa or cast-iron skillet over medium heat.
   • c.Lightly wet the back (plain side) of the rolled kulcha with your fingers.
   • d.Carefully place the kulcha, water-side down, onto the hot tawa. The water will help it stick.
   • e.Cook for 1-2 minutes until you see bubbles appearing on the surface.
   • f.Flip the kulcha over. Brush the top surface generously with melted butter.
   • g.Cook for another 2-3 minutes, pressing gently with a spatula, until the bottom is golden brown with some charred spots.
   • h.Flip again, brush the other side with butter, and cook for another minute until golden.
   • i.Repeat the process for the remaining kulchas.
5. 5

   Step 5

   • a.Serve
   • b.Serve the hot Kheema Kulchas immediately, with an extra dollop of butter on top if desired.
   • c.They pair wonderfully with mint raita, pickled onions, or a tangy chutney.

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