For masala Marinate mutton with the salt, tumeric powder, chilli powder, garam masala, cumin powder and ginger garlic paste and keep aside for 2 hours.
Heat oil in a pressure cooker. Add chopoed onions cook till brown add tomatoes and pinch of salt cook till tomatoes are cooked
Add mutton and cook on high till oil seperates
Add 1/2 cup water and cover the lid and cook till mutton is cooked
Open the lid and cook on high flame to evaporate any water left and cook till mutton is dry.
For dough
In a bowl take atta make a well
Add sugar salt yoghurt milk baking powder and oil. Knead with luke warm water till you get a soft pliable dough.
Cover the bowl with muslin cloth and keep it aside for 2 hours
Take the dough divide in 4-5 medium size portions
Dust the rolling surface with flour and roll 2×2" circle
Place the filling in the center and pinch the sides together to create a pouch.
Now roll 5×5" inch circle.
Heat the tawa .put the kulcha and cover with a lid. After 30 sec open you will see small bubbles turn it over put some ghee or oil and fry it till brown spots appear
Serve with green chutney
Pl
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For masala Marinate mutton with the salt, tumeric powder, chilli powder, garam masala, cumin powder and ginger garlic paste and keep aside for 2 hours.
Heat oil in a pressure cooker. Add chopoed onions cook till brown add tomatoes and pinch of salt cook till tomatoes are cooked
Add mutton and cook on high till oil seperates
Add 1/2 cup water and cover the lid and cook till mutton is cooked
Open the lid and cook on high flame to evaporate any water left and cook till mutton is dry.
For dough
In a bowl take atta make a well
Add sugar salt yoghurt milk baking powder and oil. Knead with luke warm water till you get a soft pliable dough.
Cover the bowl with muslin cloth and keep it aside for 2 hours
Take the dough divide in 4-5 medium size portions
Dust the rolling surface with flour and roll 2×2" circle
Place the filling in the center and pinch the sides together to create a pouch.
Now roll 5×5" inch circle.
Heat the tawa .put the kulcha and cover with a lid. After 30 sec open you will see small bubbles turn it over put some ghee or oil and fry it till brown spots appear
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