Whole Wheat Soya Keema Kulchas
In association with Vivatta (ChakkiAtta)
Kulchas are delicious soft leavened bread which can be plain or even favoured and stuffed. Plain Kuchas are generally relished with any curry preparations but stuffed kulchas are usually served with curd and pickle. Stuffings are never restricted to only potato or paneer but many more things can be used for its stuffing. Also, usually kulchas are made using maida but here I am making Kulchas using healthy Vivatta chakki atta with very healthy stuffing of spicy soya keema. These Whole Wheat Soya Keema Kulchas make a perfect breakfast that is not only packed with protein but full of flavours too.
If you like Kulchas then you must try our favorites -
For the dough
- 3-1/2 cups Whole Wheat Flour
- 1/2 cup Curd (Dahi / Yogurt)
- 1 cup Milk , warm
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Baking soda
- 1 teaspoon Sugar
- 3 tablespoon Sunflower Oil
- Lukewarm Water , as required For stuffing:
- 1-1/2 cup Soy granules , (for keema)
- 1/3 cup Onions , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garlic , finely chopped
- 1 teaspoon Ginger , grated
- 1 tablespoon Sunflower Oil
- 2 teaspoon Lemon juice
- Salt , to taste
- 1/2 cup Coriander (Dhania) Leaves , finely chopped
- 2 Green Chillies , finely chopped
- 2 tablespoons Mint Leaves (Pudina) , finely chopped
- Ghee , or butter or oil for frying kulchas
How to make Whole Wheat Soya Keema Kulchas
To begin making the Whole Wheat Soya Keema Kulchas, 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 clean damp cloth and keep it aside for 2 to 3 hours.
For stuffing, boil the soya granules as per the packet instruction and cook until soft. Once done, drain the water.
In a heavy bottomed pan, heat 1 tablespoon of oil; add cumin seeds and allow it to crackle.
Add onions, garlic and ginger and saute until the onions are soft. Add red chili powder, turmeric powder, coriander powder and mix. Sprinkle few drops of water and cook the masala for few seconds.
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 and you have a delicious mixture of the soy kheema. Check the salt and spices and adjust to suit your taste.
Once done, turn off the heat and allow the soya kheema to cool down completely.
Once the mixture is cooled, add green chilies, mint leaves and coriander leaves. Mix well.
To prepare Kulchas, knead the rested dough once again.
Divide the dough into equal dough balls depending on the size of the kulcha you need. Also divide the mixture in 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 the Kheema Kulcha on the hot iron skillet 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. Once done, remove from the pan and serve. Proceed to make the remaining Kheema Kulchas the similar way.