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A delicious Punjabi flatbread stuffed with a spicy and savory minced chicken filling. Cooked on a griddle until golden and fluffy, this kulcha is a hearty and satisfying meal, perfect with a side of raita or chutney.
For 4 servings
Prepare the Kulcha Dough
Cook the Chicken Keema Filling
A delicious Punjabi flatbread stuffed with a spicy and savory minced chicken filling. Cooked on a griddle until golden and fluffy, this kulcha is a hearty and satisfying meal, perfect with a side of raita or chutney.
This punjabi recipe takes 155 minutes to prepare and yields 4 servings. At 553.89 calories per serving with 19.54g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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Stuff and Roll the Kulchas
Cook the Kulchas
Serve
Replace the chicken keema with crumbled paneer (paneer bhurji), mashed potatoes (aloo), or a mix of finely chopped vegetables like cauliflower and carrots.
Use a 50/50 mix of whole wheat flour (atta) and all-purpose flour (maida) for a more fibrous and nutritious dough.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the keema filling for an extra kick.
The minced chicken filling provides high-quality lean protein, which is crucial for muscle building, tissue repair, and maintaining a healthy metabolism.
The carbohydrates from the flour in the kulcha serve as a primary source of energy, helping to fuel your body and brain throughout the day.
Chicken is a good source of B-vitamins, particularly niacin (B3) and B6, which are essential for energy production, brain function, and the formation of red blood cells.
One homemade Chicken Keema Kulcha contains approximately 540-580 calories, depending on the amount of ghee and oil used.
Chicken Keema Kulcha is a calorie-dense dish. While it provides a good amount of protein from the chicken, it is made with refined flour (maida) and cooked with ghee, making it high in carbohydrates and fats. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can substitute all-purpose flour with whole wheat flour or use a mix of both. Kulchas made with only atta will be denser and have a nuttier flavor compared to the soft, chewy texture of maida-based kulchas.
Absolutely! The chicken keema filling can be made a day or two in advance and stored in an airtight container in the refrigerator. Ensure it's at room temperature before you start stuffing the kulchas.
Store leftover kulchas in an airtight container or wrapped in aluminum foil in the refrigerator for up to 2 days. To reheat, warm them on a tawa over low heat for a minute on each side, or until soft and heated through.
Keema Kulcha is a complete meal on its own but pairs excellently with cooling accompaniments like mint-coriander chutney, plain yogurt, boondi raita, or a side of pickled onions.
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