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Chicken Keema Kulcha

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Delicious kulchas stuffed with spicy chicken mince.

This is an exclusive website recipe.

Preparation Time : 51-60 minutes

Cooking time : 1.30-2 hour

Servings : 4

Chicken Keema Kulcha

Main Ingredients

Chicken, Refined flour (maida)

Cuisine

Punjabi

Course

Breads

Level Of Cooking

Medium

Ingredients

  • Chicken minced
    1 1/2 cups
  • Refined flour (maida)
    2 cups
  • Salt
    to taste
  • Soda bicarbonate
    1/4 teaspoon
  • Milk
    2 tablespoons
  • Yogurt
    2 teaspoons
  • Garlic crushed
    3-4 cloves
  • Ginger chopped
    1 1/2 inch piece
  • Green chilli chopped
    2
  • Onion chopped
    1 medium
  • Fresh coriander leaves chopped
    4 tablespoons

Method

Step 1


Sieve refined flour along with salt and soda bicarbonate into a bowl. Add milk and yogurt and mix.

Step 2


Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide into eight equal portions.

Step 3


Add garlic, ginger, green chillies, onion, coriander leaves and salt to chicken mince and mix well.

Step 4


Divide into eight equal portions. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball.

Step 5


Further roll into a round disc as thin as possible. Heat a pressure cooker.

Step 6


Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker.

Step 7


Similarly stick on two more kulchas. Cook on medium heat for two to three minutes.

Step 8


Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.

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