Makes 15 kulchas | Preparation time: 1 hour | Cooking time: 10 mins | Difficulty: easy
Ingredients
For the dough
200g refined flour
1/2 tsp sugar
50ml milk
50ml water
For the stuffing
250g cooked chicken tikka, diced
120g water chestnuts, diced
2 chopped green chillies
4 tsp barbecue sauce
1 small onion, chopped
2 tsp lemon juice
small handful of chopped fresh coriander
Method
1. Preheat the oven to 250°C.
2. To make the dough, knead all the ingredients with a little salt. Rest for 30 minutes. Divide into 15 balls.
3. To make the stuffing, mix all the ingredients together and season.
4. Flatten a ball with your hand, place the filling in the centre and roll the dough into a ball. Cover with a damp cloth. Rest for 10 minutes. Repeat.
5. Before cooking, flatten the kulchas with your palm again into rounds with a diameter of 2 inches. In a frying pan, roast the kulchas part way on slow heat until they start to turn light brown on both sides, then transfer to the oven. Cook until top and edges are brown.
6. Cut the kulchas into two and serve hot with seasoned labneh.
