Mutton Kheema kulcha

Makes 4 kulchas.


For the kulcha dough:-

  1. All purpose flour – 1.5 cups
  2. Atta – 1/2 cup
  3. Melted ghee- 2 tbsps.
  4. Egg – 1/2 a medium; lightly beaten
  5. Salt – 3/4 tsp.
  6. Curd – 1/2 cup
  7. Sugar – 3/4 heaping tbsp.
  8. Lukewarm water – as required
  9. Baking soda – 3/4 tsp. mixed with 1 tsp. of water

For the mutton kheema filling:-

  1. Mutton mince – 500 grams
  2. Turmeric powder – 1/2 tsp.
  3. Sunflower oil– 1 tbsp.
  4. Garlic – 4 big cloves, chopped
  5. Ginger – 2 tbsps. , minced
  6. Curry leaves – 2 tbsps, minced
  7. Onion – 3 medium, finely chopped
  8. Greenchillies – 3 numbers, very finely chopped + 1 number; chopped
  9. Pepper powder – 1 tsp.
  10. Garam masala powder – 1 tsp.
  11. Cilantro or mint leaves – 1/4 cup, chopped
  12. Tomato – 1/2 cup; pureed in the blender and cooked in 1 tsp. of oil till dry
  13. Egg – 1 medium, beaten lightly

Other ingredients:-

  1. Egg – 1 number; beaten for brushing on top of the kulchas
  2. Melted ghee- for brushing on top of the kulchas


  1. Mix together the plain flour, atta, sugar, salt, curd, ghee, egg and lukewarm water to a make a very soft dough. Knead the dough very well and punch the dough as you knead. Keep aside for 2 hours. After 2 hours, add baking soda to water and mix. Add baking soda to the dough and knead again. Keep the dough aside for 30 more minutes. Meanwhile prepare the mutton kheema filling.
  2. Cook the mutton mince adding turmeric powder and 1 tsp. of salt in a pressure cooker. Simmer for 15 minutes after the first whistle. Open the cooker once the pressures subside. Cook till the mince is completely dry. Heat 1 tbsp of oil in a pan & add the chopped garlic and ginger. Cook till raw smell goes. Stir in the onions, greenchillies & curry leaves. Cook till the onions start to turn golden brown in colour. Add 1 tsp. of pepper powder, cooked mince & mix for a minute on high heat.
  3. Add the cilantro, garam masala powder, prepared tomato & salt. Mix well for 2-3 minutes on medium high heat.Finally add 1 chopped greenchilly and mix.
  4. Allow the mixture to cool down to room temperature. Add 1 beaten egg and mix.
  5. Preheat the oven to 200C. ( I used MW convection oven).
  6. Divide the dough into 4 equal portions. Take one portion and roll it into a circle with a rolling pin. Brush melted ghee all over the rolled kulcha. Make stuffed kulchas as shown.
  7. Transfer the kulchas to a greased baking tray. Apply egg wash and prick with a fork all over.
  8. Bake at 200C for 10 minutes. Brush melted ghee and bake further for 2 more minutes at 200C. I cooked the upper side of the kulchas on a tawa to get enough colour.
  9. Sprinkle or spray water on the cooked kulchas and wrap in a foil for 4-5 minutes.
  10. Serve hot with onion raitha.
This entry was posted in Bread, Breakfast / Dinner, Mutton/ Beef. Bookmark the permalink.

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