Chicken Aloo Stuffed Kulcha Recipe I Chicken keema Kulcha I Chicken Aloo Naan I

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, Chicken Aloo Stuffed Kulcha Recipe I Chicken keema Kulcha I Chicken Aloo Naan I. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Chicken Aloo Stuffed Kulcha Recipe I Chicken keema Kulcha I Chicken Aloo Naan I is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Aloo Stuffed Kulcha Recipe I Chicken keema Kulcha I Chicken Aloo Naan I estimated approx 60 minuts.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Chicken Aloo Stuffed Kulcha Recipe I Chicken keema Kulcha I Chicken Aloo Naan I using 29 ingredients and 9 steps. Here is how you cook that.

Chicken potato Stuffed Kulcha Recipe is a lip-smacking, stuffed kulcha recipe, packed with chicken minced and mash spices potato and slathered with butter. It really couldn't get better than this. Serve it along with curd and tomato ketchup, pickled, salaf for a hearty lunch or dinner.

Chicken potato Stuffed Kulcha Recipe is a delicious unique kulcha recipe that is a must-try. Chicken minced is cooked along with dry spice powders and then combined with potato and stuffed in a kulcha dough. The kulcha dough is made using all-purpose flour, yeast and yogurt, that help with it's texture, making them soft as well

Ingredients and spices that need to be Take to make Chicken Aloo Stuffed Kulcha Recipe I Chicken keema Kulcha I Chicken Aloo Naan I:

1. for Dough-
2. 3 cups all-purpose flour
3. to taste salt
4. 1/2 teaspoon baking powder
5. 1/2 teaspoon baking soda
6. 1 tablespoon sugar
7. 2 tablespoons yogurt
8. 1 glass milk
9. 2 tablespoons oil
10. as required Milk to knead the dough
11. For Filling ingredients-
12. 100 gms Chicken
13. 2 potatoes medium
14. 2 green chilies, finely chopped [or to taste]
15. 1/2 teaspoon garam masala powder
16. 1/2 teaspoons roasted coriander powder
17. 1 teaspoon cumin seeds
18. to taste salt
19. 2 tbsp chopped onion
20. 2 tbsp chopped tomatoes
21. 2 tbsp chopped capsicum
22. 1/2 garlic chopped
23. 1/2 ginger chopped
24. 1/2 red chilli powder
25. 1/4 tbsp black pepper
26. 1/4 oregana
27. 1/2 red chilli flakes
28. 1 tbsp Coriander and pudina leaves
29. as required ghee or butter, to serve

Steps to make to make Chicken Aloo Stuffed Kulcha Recipe I Chicken keema Kulcha I Chicken Aloo Naan I

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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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