Now you can relish these yummy homemade Kulchas minus the grease for a sumptuous breakfast. Here is my version of guilt free Kulchas made with whole wheat flour and stuffed with chicken mince. I brushed them with some olive oil for a healthier version. However, you can always go in for some ghee or melted butter. Enjoy them with yoghurt, raita, pickle, butter or green chutney. So check out the step by step method with pictures to prepare it.
Kulcha Dough--
- 2 cups whole wheat flour
- salt to taste
- 1/2 cup yoghurt
- 1/2 cup milk
- 2 tbsp. oil
- 1/2 tsp. baking powder
- 1/2 tsp. red chili flakes
- 1/4 tsp. baking soda
- 1/2 tsp. ajwain (carom seeds)
- 1/2 tsp. sugar
Stuffing-
- 300 gms. chicken mince
- 1/2 cup coriander stem, chopped
- 2 tbsp. oil
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. kalonji (nigella seeds)
- 1/2 cup coriander leaves, chopped
- olive oil / melted butter / ghee as required
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 sauté 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 and bring all edges together to secure firmly.
Sprinkle some kalonji and 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.
Make similar kulchas with the remaining dough and the mince stuffing. Serve with yoghurt, raita, chutney, butter or pickle.
Heat oil & sauté onion till light brown.
Mix ginger-garlic paste, tomato paste & all dry spices with 1/4 cup water
into a paste. Keep aside.
Add spice paste & fry till oil separates.
Add mince & chopped coriander stems.
Mix well.
Cover & cook till dry. Keep breaking the lumps with spatula during the
process of cooking.
When done, set aside to cool.
In a bowl, mix flour, salt, baking powder, baking soda & chili flakes.
Make a hollow in the centre & add yoghurt, milk & oil.
Mix well & knead into a dough with some water. Cover & keep aside
for 2-3 hours.
Knead dough once again & divide into equal portions.
Add some coriander leaves to the keema & mix well. Keep aside.
Roll out each portion into a small circle by dusting some flour.
Stuff some keema & bring all edges together to secure firmly.
again into slightly bigger circle by dusting some flour.
Brush some oil / butter / ghee over it.
Serve with yoghurt, raita, chutney, butter or pickle.
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