Tandoori Keema Kulcha

Servings: 2
Cuisine: Indian
Course: Main Course
Time: 1 hour
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Craving some tandoori kulchas and don't have a tandoor at home. No worries. The good old pressure cooker works just as well. Soft and crisp. And loaded with flavors. Try out this easy-to-cook recipe.


For the dough

  • 2 cups whole wheat flour
  • 4 tbsp curd
  • 2 tbsp oil
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Water for kneading

For the stuffing

  • 1 cup chicken mince
  • 1/2 cup finely chopped onions
  • 1" piece of ginger finely chopped
  • 2-3 finely chopped green chillies
  • 1/4 cup chopped coriander leaves
  • 2 tbsp ginger garlic paste
  • 1 tsp Kashmiri red chilli powder
  • 2 tsp kasoori methi (dry fenugreek leaves)
  • 1 tsp coriader seeds
  • 1 tsp cumin seeds
  • 2 tbsp oil
  • Salt to taste

For the topping

  • 2 tsp nigella seeds (kalonji)
  • 2 tsp poppy seeds (khus khus)
  • 1/4 cup chopped coriander leaves
  • Desi ghee for brushing


  • To begin, take the all-purpose flour in a large bowl. This would make four kulchas. Add in curd, oil, salt, baking powder, and baking soda. Knead it into a soft dough using water. Let it rest for at least 20 minutes.
  • In the meantime, make the keema stuffing. Heat 2 tbsp of oil in a pan. Add in half of the chopped onions (¼ cup) and saute until translucent.
  • Add in the finely chopped green chillies, ginger-garlic paste, and salt to taste. Saute for a minute or two.
  • Next, add in the minced chicken. If you prefer, you can use mutton mince instead. Cook until the water dries up. If there is water remaining in the mixture, it would be difficult to roll out the kulchas.
  • Turn off the heat and let the mixture cool. Once cooled, transfer the stuffing into a bowl. If the mince pieces are large, crush them into smaller pieces.
  • Add in finely chopped onions, chopped ginger, Kashmiri red chilli powder, crushed kasoori methi, and roasted and coarsely crushed cumin and coriander seeds.
  • Now add in chopped coriander leaves. Mix well. Check the salt and add more if required.
  • We are using a large pressure cooker to make the kulchas. Heat it upside down on a high flame. Make sure it is heated well by sprinkling a bit of water on it. It should sizzle.
  • Once the dough is well rested, knead it again. Divide it into four equal portions. Roll them out a bit and add in a generous amount of stuffing. Seal the edges as you would do in a stuffed paratha. Press it down a bit.
  • Sprinkle nigella seeds (kalonji), poppy seeds (khus khus), and some chopped coriander leaves on top. Press it down. Roll out the kulchas into the desired shape.
  • Turn the pressure cooker over. Make sure it is well heated. Apply water on the plain side of the kulchas and place them on the sides of the cooker. Press down and crimp them a bit so that they don’t fall off.
  • Place the cooker back on the burner upside down and allow the kulchas to cook. Make sure the flame is on the high. Depending on the type of burner, it takes barely a few minutes to cook.
  • Once cooked and well colored, remove the kulchas to a plate. Brush generously with desi ghee.
  • The Tandoori Keema Kulcha is ready to serve.



  • If a large pressure cooker is not available, you can use a deep and wide mouth pot instead. Make sure you do not use a non-stick utensil or the kulchas will not stick.

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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.

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Tandoori Keema Kulchas