Kulcha is one of the most sought-after bread eaten in India and Pakistan. They can either be plain or stuffed. Few days back I had posted the recipe for how to make plain kulcha and delicious stuffed Paneer Matar kulcha recipe. Kulchas are basically made using maida but in today’s world, people are more conscious for health preferring to avoid maida as much as they can.Nevertheless, Kulchas, as well as its stuffing can not be restricted to maida and potato only. How about relishing the stuffed kulcha full of nutrition? Here is the delicious soft Whole wheat Soya keema kulcha that was made using vivatta chakki atta. A healthy nosh to serve you with nutrition and taste both. Any meal of the day can be healthy and yummy with this Whole Wheat Soya Keema Kulchas which you can serve it either with curd, pickle or any curry or can be eaten on its own. Let’s go through how to make these healthy beauties….
For the dough:
3½ cups, vivatta flour
½ cup, yoghurt
1 cup, warm milk
1 teaspoon, ajwain
1 teaspoon, baking soda
1 teaspoon, sugar
3 tablespoon, oil
Warm water as required.
1½ cup, soya granules (keema)
1/3 cup, onions, finely chopped
1 teaspoon, cumin seeds
1 teaspoon, red chili powder
¼ teaspoon,turmeric powder
½ teaspoon, garam masala powder
1 teaspoon, coriander powder
1 teaspoon, garlic, finely chopped
1 teaspoon, ginger, grated
1 tablespoon, oil
2 teaspoon, lemon juice
Salt to taste.
½ cup, coriander leaves, finely chopped
2 to 3 green chilies, finely chopped
2 tablespoon, mint leaves, finely chopped
Ghee or butter or oil for frying kulchas
For the dough:
In a large bowl, combine all the ingredients mentioned under the “For the dough” ingredients except water. Start mixing the dough.
Gradually add warm water and knead it to a soft dough. Cover with a clean damp cloth and keep it aside for 2 to 3 hours.
Boil the soya granules as per the packet instruction.
In a pan, heat 1 tablespoon of oil. Add cumin seeds and allow it to crackle.
Add onions and fry until soft.
Add garlic and ginger, fry it for a minute.
Add red chili powder, haldi, coriander powder and mix.
Sprinkle few drops of water and cook the masala for few seconds until the raw smell goes off.
Add soya keema, garam masala, salt and toss well. Soya keema should be combined well with the masalas.
Sprinkle lemon juice and cook for half a minute. Mixture should be dry, make sure that no water remains
Take it off the heat and cool the mixture.
Once the mixture is cooled, add green chilies, mint leaves and coriander leaves. Mix well.
To prepare Kulchas:
After resting the dough for few hours, give it a one good knead.
Divide the dough into equal dough balls depending on the size of the kulcha you need. Also, divide the mixture into equal portions as many as the dough balls.
Take one ball of the dough. Roll it out into a small circle. Take the rolled circle in your palm
Place the keema mixture in the centre of the rolled small circle
Bring all the edges of the circle together to seal the mixture.
On floured surface, gently press the stuffed ball, roll out into a uniform kulcha. Do not apply too much pressure at one place else the kulcha will tear and stuffing will come out.
Place it on the hot griddle and allow it to get brown spots on the lower side. Flip it and repeat for the other side. Apply ghee, butter or oil and fry till you get nice brown spots and kulcha is cooked well.
Enjoy them hot with curd and pickle.
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