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Before you jump to Stuffed Keema Kulcha recipe, you may want to read this short interesting healthy tips about Snacks that provide You Power.
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Whole grain snacks are an superb choice for a fast wholesome snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch break. Eating on the run can be more healthy with whole grain chips and crackers. Make the modification from refined products such as white bread to the healthier whole grain choices.
A large assortment of easy health snacks is easily accessible. Determining to live a healthy lifestyle can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to stuffed keema kulcha recipe. You can cook stuffed keema kulcha using 26 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Stuffed Keema Kulcha:
- Use Kulcha Dough–
- Provide 2 cups whole wheat flour
- Prepare to taste salt
- You need 1/2 cup yoghurt
- Prepare 1/2 cup milk
- Take 2 tbsp. oil
- Get 1/2 tsp. baking powder
- Get 1/2 tsp. red chili flakes (opt)
- You need 1/4 tsp. baking soda
- Get 1/2 tsp. ajwain (carom seeds)
- Provide 1/2 tsp. sugar
- Take Stuffing-
- You need 300 gms. chicken mince
- You need 1/2 cup coriander stem, chopped
- Provide 2 tbsp. oil
- Prepare 1 onion, chopped
- Provide 1 tsp. ginger-garlic paste
- Use 1 tsp. tomato paste
- Provide 1/2 tsp. red chili powder (opt)
- Provide 1/2 tsp; turmeric powder
- You need to taste salt
- You need 1 tsp coriander-cumin powder
- Use 1/2 tsp. garam masala powder
- Use 1/2 tsp. kalonji (nigella seeds)
- You need 1/2 cup coriander leaves, chopped
- Prepare olive oil / melted butter / ghee as required
Instructions to make Stuffed Keema Kulcha:
- In a bowl, mix together the flour, salt, baking powder, baking soda and chili flakes. Make a hollow in the centre and add the yoghurt, milk and oil.
- Combine everything well and knead into a dough with required quantity of water. Cover and keep aside for 2-3 hours.
- In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices with 1/4 cup water into a paste. Keep aside.
- Heat oil in a pan and saute the onion till light brown. Now add the spice paste and fry till the oil separates. Add the mince and the chopped coriander stems. Mix well and cook, covered till dry. Keep breaking the lumps with the spatula during the process of cooking. When done, set aside to cool. Add little of the coriander leaves and mix well.
- Knead the dough once again and divide into equal portions. Roll out each portion into a small circle by dusting some flour. Stuff little of the keema & bring all edges together to secure firmly.
- Sprinkle some kalonji & coriander leaves over it. Gently roll again into slightly bigger circle by dusting some flour.
- Heat a tawa / griddle and roast the rolled put kulcha on a medium flame for a minute or so. When one side is done, flip it over and cook the other side too.
- Transfer to a serving plate and brush some oil / butter / ghee over it.
- Serve with yoghurt, raita, chutney, butter or pickle.
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