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The ingredients needed to prepare Chicken Aloo Stuffed Kulcha Recipe I Chicken keema Kulcha I Chicken Aloo Naan I:
- Provide for Dough-
- Prepare 3 cups all-purpose flour
- Get to taste salt
- Prepare 1/2 teaspoon baking powder
- Use 1/2 teaspoon baking soda
- Use 1 tablespoon sugar
- Provide 2 tablespoons yogurt
- Take 1 glass milk
- Get 2 tablespoons oil
- Get as required Milk to knead the dough
- Prepare For Filling ingredients-
- Get 100 gms Chicken
- Prepare 2 potatoes medium
- Take 2 green chilies, finely chopped [or to taste]
- You need 1/2 teaspoon garam masala powder
- Provide 1/2 teaspoons roasted coriander powder
- Use 1 teaspoon cumin seeds
- Use to taste salt
- You need 2 tbsp chopped onion
- Get 2 tbsp chopped tomatoes
- Take 2 tbsp chopped capsicum
- Take 1/2 garlic chopped
- Provide 1/2 ginger chopped
- Prepare 1/2 red chilli powder
- You need 1/4 tbsp black pepper
- Get 1/4 oregana
- You need 1/2 red chilli flakes
- Prepare 1 tbsp Coriander and pudina leaves
- You need as required ghee or butter, to serve
Steps to make Chicken Aloo Stuffed Kulcha Recipe I Chicken keema Kulcha I Chicken Aloo Naan I:
- Make the Dough - - In a bowl whisk together flour, sugar, salt, baking powder and baking soda. - Make a well in the center and add milk, oil and yogurt to it. - Start adding milk little by little, the dough will start coming together. - Keep adding milk and bringing the dough together with your hands. You will need approximately 3/4 to 1 cup milk to knead this.
- If the dough is sticking, apply some oil on your hands and knead to form a totally smooth dough. - Wet a clean kitchen cloth and squeeze out all the water from the cloth. Cover the dough with this damp cloth and let it rest for 30 minutes at a warm place.
- Make the filling - - Put the chicken in the pressure cooker and boil it by adding garlic ginger paste.and Cooling for 10 minutes after boiling.and Minced in the mixer. - Boil the potatoes, mash them and set aside. - To a pan on medium heat, add 2 tbsp oil and add ginger garlic paste and light fry - Add onion chopped, capsicum chopped and roast at lightly - Let the chopped tomatoes soften slightly.
- Add all the spices and chicken mince and roast it for 2 minutes. - Mix potato coriander and mint leaves and mix for 2 minutes on the heat. - Fry the stuffing well and let it cool for 10 minutes.
- Mix till everything is well combined, the filling for the chikan aloo kulcha is now ready. Taste the filling at this point and adjust to taste.
- Make the kulcha - - After the dough has rested, it would have risen a bit. Punch to release the air. - Divide the dough into 8-10 balls of equal size. Cover the dough balls with a damp cloth and let them rest for 15-20 minutes. - Take one of the dough balls and roll it in form of a circle using a rolling pin. - Place around 2 tablespoons of the chicken potato filling in the center. Do not overfill.
- Bring all the edges of the rolled dough together to seal it and then press with your fingers to flatten the dough ball. - Roll the dough again to a circle. I just used my hand here to flatten the dough but you can of course use a rolling pin. Do not roll it super thin. - Wet your fingers and apply little water on one side of the kulcha.
- Apply the kalozi and Kashmiri red chilli powder sprinkle on rolled kulcha. - Place the kulcha on a heated Pan and baked both sides. - Cook the kulcha for 2 minutes Cook both sides get golden brown in color.
- Now apply butter both side on kulcha and carefully remove the kulcha from the pan - Chicken potato Kulcha is ready to eat and serve with curd, pickle,ketchup salad and enjoy it.
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