Delicious kulchas stuffed with spicy chicken mince
- Maida (refined flour) – 4 cups
- Table salt – to taste
- Baking soda – ½ teaspoon
- Milk – 4 tablespoons
- Plain yogurt – 4 tablespoons
- Water – ½ cup
- Vegetable oil – 2 tablespoons
- Fresh ginger, peeled and chopped – 1 inch piece
- Garlic cloves, crushed – 3-4 no
- Red onions, chopped – 1 ½ medium
- Ground chicken – 2 cups
- Ground turmeric – ½ teaspoon
- Red chile powder – 1 ½ teaspoons
- Garam masala powder – 1 teaspoon
- Fresh cilantro leaves, chopped – 4 tablespoons
- Butter, melted – 3 tablespoons
- Sieve the refined flour along with 2 teaspoons salt and baking soda into a deep bowl.
- Add the milk and yogurt and mix. Add ½ cup (100 ml) water and knead into a soft dough. Cover with a damp cloth and set aside for 15 minutes.
- Divide the dough into 8 equal portions.
- Place a non stick pan on medium heat and pour in 2 tablespoons (30 ml) oil. When small bubbles appear at the bottom of the pan, add the ginger, garlic and onions and sauté till light brown. Add the ground chicken and cook, stirring till all the moisture evaporates and the chicken gets cooked.
- Add 1 teaspoon salt, turmeric, red chile powder, garam masala power and cilantro and mix well. Divide this mixture into 8 equal portions and set aside to cool.
- Roll out each portion of dough into a puri of 3 inch diameter, place one portion of chicken mixture in the centre, gather in the edges and roll into a ball. Further roll into a round disc as thin as possible. These are the kulchas.
- Place a tawa (griddle) on medium heat and let it heat for 2 minutes. Place a kulcha on it and cook, turning sides a couple of times, till both the sides turn a light brown in colour.
- Alternatively you can cook the kulchas in an oven. Preheat the oven to 200°C. Place the kulchas in a greased baking tray and cook for 10-15 minutes.
- Brush with melted butter and serve hot.
Chef’s tip: traditionally kulchas are cooked in a tandoor.