A quintessential North Indian delight, this Kheema Kulcha features a soft, leavened flatbread stuffed with a robustly spiced minced mutton filling. Pan-fried to golden perfection, it's a hearty and flavorful meal, best enjoyed with a side of cooling mint raita or tangy pickle.
Prep30 min
Cook40 min
Ferment120 min
Servings4
Serving size: 1 serving
730cal
26gprotein
68gcarbs
Ingredients
2.5 cup Maida
0.33 cup Curd (Plain, at room temperature)
1 tsp Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1.5 tsp Salt (Divided: 0.5 tsp for dough, 1 tsp for filling)
Creamy, fresh homemade butter made the traditional Indian way. This unsalted white butter, or 'safed makkhan', is rich, pure, and perfect on parathas or rotis. Made by churning full-fat cream, it separates into glorious butter and nutritious buttermilk.
A refreshing and creamy yogurt-based drink from Punjab, perfectly sweetened and blended until frothy. This classic Indian cooler is the perfect way to beat the heat and aid digestion after a hearty meal.
Aromatic, protein-packed kheema kulcha with fresh butter and sweet lassi. Homestyle comfort food!
This punjabi dish is perfect for breakfast. With 1072.34 calories and 32.870000000000005g of protein per serving, it's a nutritious choice for your meal plan.
39gfat
Ghee
(For cooking the filling)
1 medium Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Finely chopped, adjust to taste)
1 small Tomato (Finely chopped)
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
1 tsp Lemon Juice (Freshly squeezed)
3 tbsp Coriander Leaves (Finely chopped, divided)
1 tsp Kalonji (Nigella seeds, for topping)
4 tbsp Butter (Melted, for cooking the kulchas)
Instructions
1
Prepare the Kulcha Dough
In a large mixing bowl, whisk together the maida, sugar, 0.5 tsp salt, baking powder, and baking soda.
Create a well in the center and add the curd and 2 tbsp of vegetable oil. Mix with your fingertips until the flour resembles coarse breadcrumbs.
Gradually add warm water and knead for 10-12 minutes until you have a very soft, smooth, and pliable dough. It should be slightly sticky.
Apply a little oil over the dough, cover it with a damp cloth, and let it rest in a warm place for at least 2 hours, or until it has doubled in size.
2
Cook the Kheema Filling
Heat ghee in a pan over medium heat. Add the chopped onions and sauté for 4-5 minutes until they are soft and golden.
Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
Add the minced mutton. Increase the heat to medium-high and cook, breaking up lumps with a spatula, for 6-8 minutes until the kheema is browned and no longer pink.
Add the chopped tomato, 1 tsp salt, turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for 2-3 minutes until the tomatoes soften and the spices are fragrant.
Reduce the heat to low, cover the pan, and let the kheema cook for 10-15 minutes, stirring occasionally, until it is tender and all the moisture has evaporated. The filling must be dry.
Turn off the heat. Stir in the garam masala, lemon juice, and 2 tbsp of chopped coriander leaves. Let the filling cool down completely before using.
3
Stuff and Roll the Kulchas
Once the dough has rested, gently punch it down and knead for one minute.
Divide the dough into 4 equal portions and roll them into smooth balls.
Take one dough ball, dust it with dry flour, and flatten it with your fingers into a 3-inch disc, keeping the edges thinner than the center.
Place 2-3 tablespoons of the cooled kheema filling in the center.
Gather the edges of the dough together, pleating as you go, and pinch them firmly at the top to seal the filling inside. Remove any excess dough from the top.
Gently flatten the stuffed ball. Dust with a little more flour and carefully roll it into a 5-6 inch circle or oval, about 1/4-inch thick. Avoid applying too much pressure.
Sprinkle some kalonji and the remaining chopped coriander on top and press them gently into the surface.
4
Cook the Kulchas
Heat a heavy-bottomed tawa or cast-iron skillet over medium heat.
Lightly wet the back (plain side) of the rolled kulcha with your fingers.
Carefully place the kulcha, water-side down, onto the hot tawa. The water will help it stick.
Cook for 1-2 minutes until you see bubbles appearing on the surface.
Flip the kulcha over. Brush the top surface generously with melted butter.
Cook for another 2-3 minutes, pressing gently with a spatula, until the bottom is golden brown with some charred spots.
Flip again, brush the other side with butter, and cook for another minute until golden.
Repeat the process for the remaining kulchas.
5
Serve
Serve the hot Kheema Kulchas immediately, with an extra dollop of butter on top if desired.
They pair wonderfully with mint raita, pickled onions, or a tangy chutney.
168cal
0gprotein
1gcarbs
18gfat
Ingredients
4 cup Malai (Chilled, full-fat heavy cream)
3 cup Cold Water (Ice cold, divided)
1 cup Ice Cubes (For washing the butter)
Instructions
1
Prepare for Churning
Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
Place the chilled malai into the cold bowl.
2
Begin Churning
Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3
Watch for Separation
Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4
Consolidate the Butter
Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5
Wash the Butter
Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6
Shape and Store
Once washed, press the butter firmly to squeeze out any remaining water.
Shape the butter into a block, log, or small balls as desired.
Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.
