Name: Mutton Keema Kulcha
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup All-Purpose Flour, maida, for the dough; 1½ tbsp Indian-Style Yogurt, for softening the dough; ¼ tsp Baking Powder, for fluffiness; 125 g Ground Goat Meat, washed and squeezed dry; ½ Onion, finely minced; 1 Green Chili Pepper, finely chopped; ½ tsp Garam Masala, adjust to taste; 1½ tbsp Coriander Leaves, finely chopped; ¾ tsp Salt, divided (for dough and filling); 1½ tbsp Cooking Oil, for cooking keema; 2 tbsp Butter, melted, for brushing on cooked kulchas; ¼ cup Water, warm, as needed for dough

55 mintotal

Prep 30 min · Cook 25 min

Serves: 2
Difficulty: Hard
Spice: Medium

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Method

Make the dough: Combine the all-purpose flour, baking powder, a small pinch of salt, and curd. Add warm water gradually and knead into a soft, elastic dough. Cover and rest for 30 minutes.
30 min
Make the keema: Heat the oil in a heavy skillet. Sauté the minced onion until translucent, then add the chillies and mutton mince. Cook over high heat, breaking up lumps with a spatula.
Add the salt and garam masala. Cook until the keema is completely dry, then turn off the heat, stir in coriander, and cool completely.
Divide the dough into medium balls. Flatten one into a small cup, add chilled keema in the center, bring the edges up, and seal well.
Dust lightly with flour and roll gently into a round or oval kulcha. Too much pressure can push the filling out.
Brush the underside of the kulcha generously with water. Place the wet side on a preheated iron tawa and cook for 60 seconds, until bubbles appear.
1 min
Invert the tawa over the open flame and roast the top until charred and golden. Scrape the kulcha free, crush lightly, and brush with melted butter.

How to tell it's done

The kulcha should have a charred, crisp surface, a soft bread-like center, and a dry savory mutton filling.

Getting it right

Tip

Use cast iron for the wet-side tawa method. A non-stick pan will not grip the kulcha when inverted.

What to serve it with

Serve hot with Amritsari chole, sliced onions, green chutney, and lassi.

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