Chicken Aloo Stuffed Kulcha Recipe I Chicken keema Kulcha I Chicken Aloo Naan I

Name: Chicken Aloo Stuffed Kulcha Recipe I Chicken keema Kulcha I Chicken Aloo Naan I
Total time: 3600 s
Yield: 5 servings
Cuisine: Indian
Ingredients: for Dough-; 3 cups all-purpose flour; to taste salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 tablespoon sugar; 2 tablespoons yogurt; 1 glass milk; 2 tablespoons oil; as required Milk to knead the dough; For Filling ingredients-; 100 gms Chicken; 2 potatoes medium; 2 green chilies, finely chopped [or to taste]; 1/2 teaspoon garam masala powder; 1/2 teaspoons roasted coriander powder; 1 teaspoon cumin seeds; to taste salt; 2 tbsp chopped onion; 2 tbsp chopped tomatoes; 2 tbsp chopped capsicum; 1/2 garlic chopped; 1/2 ginger chopped; 1/2 red chilli powder; 1/4 tbsp black pepper; 1/4 oregana; 1/2 red chilli flakes; 1 tbsp Coriander and pudina leaves; as required ghee or butter, to serve

Safina Khan @cook_26147499

Chicken potato Stuffed Kulcha Recipe is a lip-smacking, stuffed kulcha recipe, packed with chicken minced and mash spices potato and slathered with butter. It really couldn't get better than this. Serve it along with curd and tomato ketchup, pickled, salaf for a hearty lunch or dinner.

Chicken potato Stuffed Kulcha Recipe is a delicious unique kulcha recipe that is a must-try. Chicken minced is cooked along with dry spice powders and then combined with potato and stuffed in a kulcha dough. The kulcha dough is made using all-purpose flour, yeast and yogurt, that help with it's texture, making them soft as well

Safina Khan @cook_26147499

Saved

Ingredients

60 minuts

5 servings

for Dough-
3 cupsall-purpose flour
to tastesalt
1/2 teaspoonbaking powder
1/2 teaspoonbaking soda
1 tablespoonsugar
2 tablespoonsyogurt
1 glassmilk
2 tablespoonsoil
as requiredMilk to knead the dough
ForFilling ingredients-
100 gmsChicken
2potatoes medium
2green chilies, finely chopped [or to taste]
1/2 teaspoongaram masala powder
1/2 teaspoonsroasted coriander powder
1 teaspooncumin seeds
to tastesalt
2 tbspchopped onion
2 tbspchopped tomatoes
2 tbspchopped capsicum
1/2garlic chopped
1/2ginger chopped
1/2red chilli powder
1/4 tbspblack pepper
1/4oregana
1/2red chilli flakes
1 tbspCoriander and pudina leaves
as requiredghee or butter, to serve

Saved

Steps

60 minuts

1

Make the Dough -
In a bowl whisk together flour, sugar, salt, baking powder and baking soda.
Make a well in the center and add milk, oil and yogurt to it.
Start adding milk little by little, the dough will start coming together.
Keep adding milk and bringing the dough together with your hands. You will need approximately 3/4 to 1 cup milk to knead this.
2

If the dough is sticking, apply some oil on your hands and knead to form a totally smooth dough.
Wet a clean kitchen cloth and squeeze out all the water from the cloth. Cover the dough with this damp cloth and let it rest for 30 minutes at a warm place.
3

Make the filling
Put the chicken in the pressure cooker and boil it by adding garlic ginger paste.and Cooling for 10 minutes after boiling.and Minced in the mixer.
Boil the potatoes, mash them and set aside.
To a pan on medium heat, add 2 tbsp oil and add ginger garlic paste and light fry
Add onion chopped, capsicum chopped and roast at lightly
Let the chopped tomatoes soften slightly.
4

Add all the spices and chicken mince and roast it for 2 minutes.
Mix potato coriander and mint leaves and mix for 2 minutes on the heat.
Fry the stuffing well and let it cool for 10 minutes.
5

Mix till everything is well combined, the filling for the chikan aloo kulcha is now ready. Taste the filling at this point and adjust to taste.
6

Make the kulcha
After the dough has rested, it would have risen a bit. Punch to release the air.
Divide the dough into 8-10 balls of equal size. Cover the dough balls with a damp cloth and let them rest for 15-20 minutes.
Take one of the dough balls and roll it in form of a circle using a rolling pin.
Place around 2 tablespoons of the chicken potato filling in the center. Do not overfill.
7

Bring all the edges of the rolled dough together to seal it and then press with your fingers to flatten the dough ball.
Roll the dough again to a circle. I just used my hand here to flatten the dough but you can of course use a rolling pin. Do not roll it super thin.
Wet your fingers and apply little water on one side of the kulcha.
8

Apply the kalozi and Kashmiri red chilli powder sprinkle on rolled kulcha.
Place the kulcha on a heated Pan and baked both sides.
Cook the kulcha for 2 minutes Cook both sides get golden brown in color.
9

Now apply butter both side on kulcha and carefully remove the kulcha from the pan
Chicken potato Kulcha is ready to eat and serve with curd, pickle,ketchup salad and enjoy it.