Makes 4 kulchas.
For the kulcha dough:-
- All purpose flour – 1.5 cups
- Atta – 1/2 cup
- Melted ghee- 2 tbsps.
- Egg – 1/2 a medium; lightly beaten
- Salt – 3/4 tsp.
- Curd – 1/2 cup
- Sugar – 3/4 heaping tbsp.
- Lukewarm water – as required
- Baking soda – 3/4 tsp. mixed with 1 tsp. of water
For the mutton kheema filling:-
- Mutton mince – 500 grams
- Turmeric powder – 1/2 tsp.
- Sunflower oil– 1 tbsp.
- Garlic – 4 big cloves, chopped
- Ginger – 2 tbsps. , minced
- Curry leaves – 2 tbsps, minced
- Onion – 3 medium, finely chopped
- Greenchillies – 3 numbers, very finely chopped + 1 number; chopped
- Pepper powder – 1 tsp.
- Garam masala powder – 1 tsp.
- Cilantro or mint leaves – 1/4 cup, chopped
- Tomato – 1/2 cup; pureed in the blender and cooked in 1 tsp. of oil till dry
- Egg – 1 medium, beaten lightly
- Egg – 1 number; beaten for brushing on top of the kulchas
- Melted ghee- for brushing on top of the kulchas
- 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.
- 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.
- 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.
- Allow the mixture to cool down to room temperature. Add 1 beaten egg and mix.
- Preheat the oven to 200C. ( I used MW convection oven).
- 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.
- Transfer the kulchas to a greased baking tray. Apply egg wash and prick with a fork all over.
- 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.
- Sprinkle or spray water on the cooked kulchas and wrap in a foil for 4-5 minutes.
- Serve hot with onion raitha.