Whole Wheat Soya Keema Kulchas
Kulchas are a soft and fluffy leavened bread, often relished as a versatile North Indian delicacy. They can be served plain or stuffed with a variety of delicious fillings. While the plain kulchas complement any curry, the stuffed kulchas shine brightly when served with cooling curd, tangy pickles, or flavorful chutneys. Traditionally, these breads are made with refined flour (maida), but here we give them a healthier twist using Vivatta Chakki Atta (whole wheat flour).
The highlight of this recipe is the nutritious and protein-packed stuffing: spicy soya keema. These Whole Wheat Soya Keema Kulchas are wholesome, flavorful, and an ideal choice for a high-protein vegetarian dinner or even a delightful breakfast. The combination of soft dough with a spiced keema filling ensures a balance of texture and taste, making this dish a true delight.
Recipe Overview
| Cuisine | North Indian |
|---|---|
| Course | Dinner |
| Diet | High Protein Vegetarian |
| Prep Time | 3 hours 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 3 hours 40 minutes |
| Servings | 6 Kulchas |
Ingredients
For the Dough
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 3-1/2 cups |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Milk (warm) | 1 cup |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Baking Soda | 1 teaspoon |
| Sugar | 1 teaspoon |
| Oil | 3 tablespoons |
| Lukewarm Water | As required |
For the Soya Keema Stuffing
| Ingredient | Quantity |
|---|---|
| Soya Granules (for keema) | 1-1/2 cups |
| Onion (finely chopped) | 1/3 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garlic (finely chopped) | 1 teaspoon |
| Ginger (grated) | 1 teaspoon |
| Oil | 1 tablespoon |
| Lemon Juice | 2 teaspoons |
| Salt | To taste |
| Coriander Leaves (chopped) | 1/2 cup |
| Green Chillies (chopped) | 2 |
| Mint Leaves (chopped) | 2 tablespoons |
| Ghee, Butter, or Oil | For frying |
Instructions
Preparing the Dough
- In a large mixing bowl, combine the whole wheat flour, curd, warm milk, ajwain (carom seeds), baking soda, sugar, and oil.
- Gradually add lukewarm water while kneading to form a soft and smooth dough.
- Cover the dough with a clean, damp cloth and let it rest for 2 to 3 hours. This resting period allows the dough to soften and ferment slightly, resulting in fluffy kulchas.
Preparing the Soya Keema Stuffing
- Begin by boiling the soya granules as per the packet instructions until they are soft and fully hydrated. Once done, drain out the excess water thoroughly and set aside.
- Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat.
- Add cumin seeds (jeera) and allow them to crackle.
- Add the finely chopped onions, garlic, and ginger, and sauté until the onions turn soft and translucent.
- Stir in the red chili powder, turmeric powder, and coriander powder. Sprinkle a few drops of water to prevent the masalas from burning and cook for about 30 seconds.
- Add the boiled soya keema, garam masala, and salt. Toss well until the keema is evenly coated with the spices.
- Cook the mixture for about 2-3 minutes until it is dry. Add lemon juice and stir well.
- Once the mixture is cooked and dry, turn off the heat and allow it to cool completely.
- Once cooled, mix in the finely chopped green chilies, mint leaves, and coriander leaves. This will give the stuffing a fresh and herby flavor.
Stuffing and Rolling the Kulchas
- Knead the rested dough once more to ensure it is soft and pliable.
- Divide the dough into equal portions to form small dough balls. Similarly, divide the soya keema mixture into portions that match the number of dough balls.
- Take one dough ball and roll it into a small circle on a floured surface. Place the rolled circle in your palm.
- Place a portion of the soya keema stuffing in the center of the dough circle.
- Bring all the edges of the circle together and seal the filling inside, forming a stuffed ball.
- Gently flatten the stuffed ball and roll it out into a uniform kulcha using a rolling pin. Be gentle while rolling to ensure the stuffing does not spill out.
Cooking the Kulchas
- Heat an iron skillet or tawa over medium heat.
- Place the rolled-out soya keema kulcha onto the hot skillet and cook until brown spots appear on the bottom side.
- Flip the kulcha and allow it to cook on the other side.
- Apply ghee, butter, or oil on both sides of the kulcha and fry until golden brown spots appear, and the kulcha is fully cooked.
- Remove the cooked kulcha from the skillet and set it aside. Repeat the process for the remaining dough balls and stuffing.
Serving Suggestions
Serve the Whole Wheat Soya Keema Kulchas hot off the skillet with a refreshing Boondi Raita, tangy Tomato Garlic Chutney, or your favorite Indian pickle (achar). These kulchas are hearty, satisfying, and perfect for a protein-packed vegetarian meal.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 280-320 kcal |
| Protein | 12-14 g |
| Carbohydrates | 35-40 g |
| Fiber | 6-8 g |
| Fats | 8-10 g |
Note: Nutritional values may vary slightly based on portion size and cooking method.
Tips for Perfect Kulchas
- Always allow the dough to rest for at least 2-3 hours for a soft and fluffy texture.
- Ensure the soya keema mixture is completely dry before stuffing; any moisture will make rolling difficult.
- Apply ghee or butter generously while cooking to enhance the flavor and achieve a golden-brown color.
- Use a cast-iron skillet for even cooking and a traditional smoky flavor.
These Whole Wheat Soya Keema Kulchas are a healthier alternative to regular maida-based kulchas, with the added goodness of soya granules for protein. Enjoy them as part of a wholesome dinner or serve them for a hearty weekend brunch. Each bite promises a delightful blend of soft bread and spicy, aromatic filling, making this dish a must-try for anyone who loves Indian flavors!
