Keema Kulcha

Ingredients

Dough
225g plain flour.
2 tsp yeast.
1 tsp sugar.
½ tsp salt.
4 tbsp plain yoghurt.
4 tbsp warm milk.
1 egg.

Filling
200g mince beef or chicken.
1 carrot cut into matchstick pieces.
1 leak cut into small pieces.
2 capsicums cut finely.
½ a big onion cut finely.
2 green chillies cut finely.
½ tsp ginger garlic paste.
1 tsp salt.
¼ tsp turmeric powder.
½-1 tsp chillie powder.
1 tsp coriander powder.
½ tsp cumin powder.
1 tsp lime juice.
2 tbsp oil.
Coriander leaves to garnish.

Method

Dough
Mix yeast and sugar with milk and keep for 5-10 minutes covered.
Mix the flour, egg, yoghurt and the yeast mixture.
If its dry add warm water and make soft dough like for chapati.

 
Cover with a damp cloth and rest for 1-2 hours.

Filling
Heat oil in a pan.
Add the ginger garlic paste and fry for few seconds.
Add the green chillies and the onion and fry for 5 minutes.
Add the mince and fry till the water evaporates.
Take it to a dish and keep it aside.
Heat oil and add mustard seeds and curry leaves and fry for few seconds.
Add the carrot, leeks and the capsicum and fry till half cooked.
Add salt and the mince and fry for few seconds.
Add the rest of the spice powder and cook till done.
Add some lime juice.
Sprinkle some coriander leaves.

 

Making the Kulcha
Take the flour and knead it for few seconds.
Make lemon size balls and keep aside.

 
Take a ball and roll into a circle.

Keep about 1½ tbsp of the filling.

 
Roll it into a ball again.

 
Repeat it with the rest of the balls.

 
Take one ball and roll it like a chapati.

 
Make about 3 to 4 and keep it in the oven for 7-10 minutes at 200C.

 
When its quarter done take it out and leave it aside.

 
Continue with the rest.
Heat the griddle with some ghee and put a roti and cook.

 
Turn onto the other side and cook till done.

 
Serve while its hot.