Keema Kulcha with Mint Raita

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and 0.75 tsp of salt. Whisk to combine.
   • Add the yogurt and 2 tbsp of vegetable oil. Mix with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be slightly sticky.
   • Coat the dough with a little oil, place it in a bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2 hours, or until it has doubled in size.
2. 2

   Cook the Keema Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the mutton mince. Cook for 5-7 minutes, breaking up any lumps with a spoon, until the mince changes color and is no longer pink.
   • Stir in the turmeric powder, red chili powder, coriander powder, and the remaining 0.75 tsp of salt. Cook for 1 minute until the spices are fragrant.
   • Add the chopped tomato and cook for 3-4 minutes until it turns soft and mushy.
   • Reduce the heat to low, cover the pan, and let the keema cook for 12-15 minutes, stirring occasionally, until it is fully cooked and all the moisture has evaporated. The filling must be completely dry.
   • Turn off the heat. Stir in the garam masala and 2 tbsp of chopped coriander leaves. Transfer the filling to a plate and let it cool down completely.
3. 3

   Assemble the Kulchas

   • Once the dough has risen, gently punch it down and knead for 1 minute. Divide the dough into 8 equal portions.
   • Take one dough ball and flatten it with your fingers into a 3-inch disc, keeping the edges slightly thinner than the center.
   • Place about 2 tablespoons of the cooled keema filling in the center of the disc.
   • Gather the edges of the dough up and around the filling, pinching them together at the top to form a sealed pouch. Remove any excess dough from the top.
   • Gently flatten the stuffed ball with your palm. Lightly dust it with dry flour and roll it out into a 5 to 6-inch circle or oval. Be gentle to avoid tearing.
   • Sprinkle some nigella seeds and the remaining 1 tbsp of chopped coriander leaves on top, and press them lightly into the dough.
4. 4

   Cook the Kulchas

   • Heat a cast-iron tawa (griddle) over medium-high heat until it is very hot.
   • Take a rolled kulcha and apply a thin layer of water to its plain side (the bottom side without toppings).
   • Carefully place the kulcha, water-side down, onto the hot tawa. The water will help it stick.
   • Cook for 1-2 minutes, or until you see bubbles forming on the surface.
   • Now, carefully flip the entire tawa upside down and hold it a few inches over a direct gas flame. Cook the top side for 30-60 seconds, rotating the tawa continuously for even browning and charring.
   • Once golden brown spots appear, flip the tawa back. Use tongs to remove the kulcha from the tawa.
   • Repeat the process for the remaining kulchas.
5. 5

   Serve

   • Immediately brush the hot kulcha generously with melted ghee.
   • Serve hot with a side of plain yogurt, mint raita, or onion salad.