How to make Chicken Keema Kulcha -
Delicious kulchas stuffed with spicy chicken mince.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken Mince (चिकन कीमा), Refined Flour
Cuisine : Punjabi
Course : Breads
For more recipes related to Chicken Keema Kulcha checkout Murgh Missi Roti, Chicken Missi Roti, Chicken Stuffed Parantha. You can also find more Breads recipes like EGG STUFFED PARATHA - skk Paneer Kulcha-SK Khazana Methi Thepla-SK Khazana Sattu ke Paranthe - SK Khazana
Chicken Keema Kulcha Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 51-60 minutes
Cook time : 1.30-2 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken Keema Kulcha Recipe
Chicken Mince minced 1 1/2 cups
Refined Flour 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.
Nutrition Info
Calories : 1250 Kcal
Carbohydrates : 192.6 gm
Protein : 106.9 gm
Fat : 5.7 gm
Other : Zinc- 1.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
