Tandoori Keema Kulcha

Name: Tandoori Keema Kulcha
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups all-purpose flour; 4 tbsp curd; 2 tbsp oil; 1 tsp salt; 1/2 tsp baking powder; 1/4 tsp baking soda; as required Water for kneading; 1 cup chicken mince; 1/2 cup finely chopped onions; 1inch piece of ginger finely chopped; 2-3 green chillies finely chopped; 1/4 cup chopped coriander leaves; 2 tbsp ginger garlic paste; 1 tsp Kashmiri red chilli powder; 2 tsp kasoori methi; 1 tsp coriander seeds; 1 tsp cumin seeds; 2 tbsp oil; as per taste Salt; 2 tsp kalonji; 2 tsp khus khus; 1/4 cup chopped coriander leaves; as required Desi ghee for brushing

Madhu Bindra @madhubindra

Craving some tandoori kulchas and don’t have a tandoor at home. No worries. The good old pressure cooker (5 liters one) works just as well. Soft and crisp. And loaded with flavors. Try out this easy-to-cook recipe of Tandoori Keema Kulcha. #boxweek9 #kulcha

Madhu Bindra @madhubindra

Saved

Ingredients

40 minutes

2 servings

For the dough
2 cupsall-purpose flour
4 tbspcurd
2 tbspoil
1 tspsalt
1/2 tspbaking powder
1/4 tspbaking soda
as requiredWater for kneading
For the stuffing
1 cupchicken mince
1/2 cupfinely chopped onions
1inch piece of ginger finely chopped
2-3green chillies finely chopped
1/4 cupchopped coriander leaves
2 tbspginger garlic paste
1 tspKashmiri red chilli powder
2 tspkasoori methi
1 tspcoriander seeds
1 tspcumin seeds
2 tbspoil
as per tasteSalt
For the topping
2 tspkalonji
2 tspkhus khus
1/4 cupchopped coriander leaves
as required Desi ghee for brushing

Saved

Steps

40 minutes

1

To begin, prepare the dough. Take all-purpose flour in a large bowl. Add in curd, oil, salt, baking powder, and baking soda. Knead it into a soft dough using water. Let it rest for at least 20 minutes.
2

In the meantime, make the keema stuffing. Heat 2 tbsp of oil in a pan. Add in half of the chopped onions (¼ cup) and saute until translucent.
3

Add in the green chillies, ginger-garlic paste, and salt. Saute for a minute or two.
4

Next, add in the minced chicken and saute until the water dries up. Turn off the heat and let it cool. If there is water remaining in the mixture, it would be difficult to roll out the kulchas.
5

Roast the cumin seeds and coriander seeds on a tawa and crush them coarsely.
6

Once cooled, transfer the stuffing mixture into a bowl. If the mince pieces are large, crush them into smaller pieces.
7

Add in the remaining chopped onions (¼ cup), chopped ginger, Kashmiri red chilli powder, kasoori methi, and crushed cumin and coriander seeds.
8

Now add in the chopped coriander leaves. Mix well. Check the salt and add more if required.
9

Heat the pressure cooker or a deep and wide mouth pan upside down on the gas burner. Make sure you do not use a non-stick utensil or the kulchas will not stick.
10

Check if it is heated well by sprinkling water. It should sizzle.
11

Once the dough is well rested, knead it again. Divide it into 4 equal portions. Roll them out a bit and add in a generous amount of stuffing. Seal the edges as you would do in a stuffed paratha. Press it down a bit.
12

Sprinkle kalonji, khus khus, and some chopped coriander leaves on top. Roll out the kulchas into the desired shape.
13

Turn the cooker over. Make sure it is well heated. Apply water on the backside (plain side without seeds) of the kulchas and place them on the sides of the cooker. Press down well.
14

Place the cooker back on the burner upside down and allow the kulchas to cook. Make sure the flame is on the high. Depending on the type of gas, it takes barely 2-3 minutes.
15

Once cooked and well colored, remove the kulchas to a plate. Brush with desi ghee generously.
16

The Tandoori Keema Kulcha is ready to serve.