Chicken Keema Kulcha

Ingredients

• 1.0 cup Refined Flour
• 1.0 Onion
• 1.0 Tbsp Garlic
• 0.5 Tbsp Ginger
• 2.0 Green Chilli
• 2.0 Tbsp Coriander Leaves
• 2.0 tsp Milk
• 1.0 tsp Butter
• 0.5 tsp Ghee
• 100.0 gram Chicken
• 1.0 Tbsp Olive Oil
• 1.0 tsp Cumin Seeds
• 1.0 tsp Coriander Seeds
• 0.25 tsp Sugar
• 0.5 tsp Salt
• 2.0 Tbsp Tomato Ketchup
• 0.5 tsp Yeast
• 0.5 tsp Garam Masala
• 1.0 tsp Chaat Masala
• 1.0 tsp Coriander Powder

Cooking Steps

1. To make the dough, sift refined flour, sugar and salt into a bowl.
2. Add instant dry yeast, 50 millilitres warm water and warm milk and knead to soft dough. Add ghee and knead again. Cover with a moist muslin cloth and set aside for 1 hour.
3. To make the stuffing, heat oil in a non-stick pan, add cumin seeds and once they start to change colour, add coriander seeds, garlic, ginger, green chillies and onion, mix and sauté till onion turns golden brown.
4. Add red chilli powder, coriander powder and chaat masala and mix well.
5. Add chicken mince, garam masala powder and salt, mix well and cook on high heat for 2-3 minutes.
6. Add tomato ketchup and coriander leaves and mix well. Take the pan off the heat and allow to cool completely.
7. Divide the dough and the stuffing into equal parts, roll out the dough into thick discs and place a portion of the chicken mixture on each disc. Gather the edges and seal properly. Roll out into thick kulchas.
8. Spray some oil on kulchas and sprinkle onion seeds on top.
9. Preheat the air fryer at 200°C for 2-3 minutes. Arrange the kulchas in air fryer basket, fit the basket to the air fryer and air fry for 6 minutes.
10. Bring the basket out, remove the kulchas and place them in a serving platter, brush some melted butter on top and serve.