As the name suggests, Kheema Kulcha is stuffed with loads of minced
lamb meat, which is a real treat for non-veg lovers out there. This a perfect
dish for those who want to try their hand at something new in the kitchen this
bakrid season. Without further ado, take a look at the steps listed here and
get started! You would love it for sure.
INGREDIENTS:
For the Dough:
*All-purpose flour- 3 cups
*Salt- to taste
*Yeast- 1 tsp
*Sugar- 1 tsp
*Milk- 1 cup
*Water- if required
*Oil- to knead
For the Kheema Filling:
*Mutton kheema- 250 gms
*Tomatoes- 2 (medium sized)
*Onion- 2 (medium sized)
*Salt- to taste
*Red chili powder- 1 tsp
*Ginger- garlic paste- 1 tsp
*Oil- 1 tbsp
*Chopped coriander leaves- 1 tbsp
*Chopped mint leaves- 1 tbsp
*Boiled and mashed Potatoes- 1 (large)
*Mutton masala- 1 tsp
*Juice of 1 lemon
*Garam masala powder- ½ tsp
*Chaat masala- 1 tsp
*Kasuri methi- ½ tsp
*Cumin powder- 1 tsp
*Oil- for cooking the kulchas
PROCEDURE:
Kulcha dough:
*Take some lukewarm water, dissolve some sugar in it.
*Sprinkle yeast on top of it, mix well and cover it and let it rise.
*After 5-10 mins, you will notice that the mixture has risen and turned
bubbly.
This bubbly nature is the indication that your yeast is good and active
to use. If not risen, your yeast has gone bad and don’t use it.
*Take all-purpose flour in a large bowl, add salt to it and mix well.
*Add the yeast mixture and rub it till it resembles bread crumbs
texture.
*Now add milk and knead into a firm dough. Add water if required.
*Knead the dough well with oil.
*Cover the dough with a cloth and place it in a warm place and let it
rise.
Kheema Stuffing:
*Till then we will prepare the kheema stuffing.
*Wash the Kheema well and allow to drain in a colander.
*Chop onions and tomatoes roughly.
*Heat a pressure cooker, add kheema, chopped onions, chopped tomatoes
and ½ tsp salt, ½ tsp red chili powder and ½ cup water.
*Cook for 3 whistles.
*Allow the pressure to release naturally.
*Open the lid and evaporate excess water.
*Heat oil in a kadhai, add ginger garlic paste and saute well for 2-3
secs.
*Now add the cooked kheema to it.
*Now add all the ingredients one by one except for boiled potatoes.
*Check for seasoning and add more salt or chili powder according to your
taste.
*Let the mixture cool down, now add the mashed potatoes and mix well.
*Kheema stuffing is ready.
The Assembly:
*Take the kulcha dough, you will notice that the dough has risen double
it's size.
*Punch and knead the dough to remove all the air.
*Heat a iron tawa.
*Now take a small ball sized portion of the dough.
*Roll it out a little, then place around a tbsp. of the stuffing.
*Seal all the sides of the dough, similar to making a momo.
*Pinch of the excess dough from the upper part.
*roll out the dough on a cling-film wrapped board, this will prevent the
dough sticking to the board.
*Roll it out gently, so that the stuffing doesn’t come out. The procedure
is similar to making an aloo paratha.
*Place in in the hot tawa, cook on both sides applying oil till crispy.
*Serve right away along with some ketchup and mayo.
