Soft, fluffy leavened bread stuffed with a savory, spiced minced meat filling. This North Indian classic is a hearty and delicious meal, perfect with a side of raita or chutney.
Prep20 min
Cook40 min
Ferment120 min
Servings8
Serving size: 1 serving
329cal
12gprotein
28gcarbs
Ingredients
250 g All-Purpose Flour (Also known as Maida)
60 g Plain Yogurt (Full-fat, at room temperature)
1 tsp Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1.5 tsp Salt (Divided use: 0.75 tsp for dough, 0.75 tsp for filling)
4 tbsp Vegetable Oil (Divided use: 2 tbsp for dough, 2 tbsp for filling)
A refreshing yogurt dip made with fresh mint, cilantro, and mild spices. This cooling Pudina Raita is the perfect accompaniment to spicy Indian meals like biryani, pulao, or kebabs, and comes together in just 10 minutes.
1 tsp Nigella Seeds (For topping, also known as Kalonji)
3 tbsp Ghee (Melted, for brushing)
Instructions
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
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
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
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
Serve
Immediately brush the hot kulcha generously with melted ghee.
Serve hot with a side of plain yogurt, mint raita, or onion salad.
82cal
5gprotein
7gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled)
0.5 cup Mint Leaves (Fresh, packed)
0.25 cup Coriander Leaves (Fresh, packed)
1 pcs Green Chili (Adjust to your spice preference)
1 tsp Roasted Cumin Powder (Freshly ground for best flavor)
0.5 tsp Black Salt (Also known as Kala Namak)
0.25 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance tanginess)
2 tbsp Water (For grinding the paste)
Instructions
1
Prepare the Herb Paste
Thoroughly wash the mint and coriander leaves. Pat them dry.
In a small blender or chutney grinder, combine the mint leaves, coriander leaves, green chili, and 2 tablespoons of water.
Blend for 30-60 seconds until you have a smooth, vibrant green paste. Scrape down the sides if needed to ensure no coarse bits remain.
2
Prepare the Yogurt Base
In a medium-sized mixing bowl, add the chilled curd.
Using a wire whisk, beat the curd for about 1 minute until it is completely creamy, smooth, and free of any lumps.
3
Combine and Season the Raita
Add the prepared mint-coriander paste to the whisked yogurt.
Stir in the roasted cumin powder, black salt, regular salt, and optional sugar.
Mix gently with a spoon or spatula until everything is well incorporated and the raita has a uniform, pale green color.