Kheema Kulcha

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.

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.

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.