Chicken Stuffed kulchas recipe. Today, I'm sharing the recipe of chicken kulchas. I have earlier shared the recipes of Chicken kulcha and Chicken Paratha , But the recipe here is simplified and I've replaced all the complicated steps from the previous recipe with easier and simpler ones, though it may be a concern for a few that it's not the authentic way of making Chicken kulchas. I assure you that this recipe will yield you the best kulchas you've ever had and will also save you some time. Let's talk about the simplified steps in detail. Check the detailed procedure section below for more tips on making this recipe better. Check out the step-by-step picture instructions and make sure to try it out. Let us know in the comments section below on how it turned out.
INGREDIENTS:
For the Filling:
Boiled Potatoes- 2 nos (medium-sized)
Chicken pieces- 500 gms (I have used chicken pieces with bones, You can even use boneless chicken instead. Chicken with bone imparts more flavour)
Chopped onions- 1 no (medium sized, finely chopped)
Chopped greens- 1 cup (mint leaves- 1/2 cup + Coriander leaves- 1/2 cup)
Chilli flakes- 2 tsp
Black pepper powder- 1 tsp
Chilli sauce- 1 tsp
Chaat masala- 1 tsp
Salt- to taste
Garlic powder- 1 tsp
Onion powder- 1 tsp
Vinegar- 1 tsp
Oil- to cook the kulchas
For the Dough:
Whole wheat flour- 2 cups
Salt- 1/4 tsp
Baking powder- 1 tsp
Curd- 1/2 cup
Water- to knead a soft dough
Oil- 2 tsp
PROCEDURE:
Take whole wheat flour, salt and baking powder in a bowl. Mix well and add curd to it and mix well. Now add water gradually and make a soft dough. Drizzle oil over it and knead it well.
Let it set aside, while we prepare the kulcha filling.
Take chicken, wash it well and let it drain in a colander. Add it to a pressure cooker along with some salt and half a cup of water.
Pressure cook for 2 whistles.
Remove and let it cool down, seperate the meat from the bone and shred them. Set the shredded chicken aside.
Take boiled potatoes, peel them and mash them finely. Potatoes make an excellent binding in kulcha filling and also make the filling moist and creamy. Add shredded chicken, spices, herbs to it.
Take 1 tsp oil in a pan. Add chopped onions to it and saute well. Cook the onions until they soften.
Now add the sauted onions to the potato-chicken filling. Mix well and check for seasoning. Add more salt and spice if required.
Do you know how authentic Chicken kulcha is made?? Well, Boneless chicken Chunks are marinated in a spicy masala and then pan-fried to get the perfect char and crisp. Then later it is shredded using a fork. This process is quite elaborate, hence I tried an easier version using boiled chicken. You can check out the authentic recipe of Chicken Kulcha in the link given above.
Take a small part of the dough and roll it out. Add a generous amount of the filling to it.
Now cover it like a momo and pinch out the excess dough out. This process is the same as that of a paratha
.
Now gently roll it out evenly.Make sure that it is even throughout.
Place it on a hot tawa. Cook it similar to a paratha.
Originally, water is applied to one side of the kulcha and it is placed on the tawa which makes it to stick to the tawa. Then the tawa is flipped and the other side is faced towards the flame and cooked that way. Later on butter is applied to it. The method I've used here is simple and easy like a paratha which makes it beginner-friendly.
Apply oil or ghee generously and cook until both sides are crispy.
Your easy peasy Chicken Kulcha is ready. Serve it right away. Tastes best along woth ketchup and mayo.
