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Chicken Keema Kulcha

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.0485
Energy (kCal)1042.95
Carbohydrates (g)112.9271
Total fats (g)42.9244
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sieve refined flour along with salt and soda bicarbonate into a bowl. Add milk and yogurt and mix. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide into eight equal portions. | 2. Add garlic, ginger, green chillies, onion, coriander leaves and salt to chicken mince and mix well. Divide into eight equal portions. | 3. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball. Further roll into a round disc as thin as possible. | 4. Heat a pressure cooker. Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarly stick on two more kulchas. Cook on medium heat for two to three minutes. Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 1/2 cups boneless - - - -
    flour 2 cups refined 729.12 53.6256 63.5208 34.692
    salt - - - -
    bicarbonate soda 1/4 teaspoon - - - -
    milk 2 tablespoons skim 69.0 1.662 0.687 7.152
    plain yogurt 2 tablespoons low fat - - - -
    garlic clove 3 -4 crushed - - - -
    gingerroot 1 inch chopped - - - -
    green chilies 2 chopped 179.91 42.5487 8.9955 0.8996
    onion 1 chopped 64.0 14.944 1.76 0.16
    coriander leaf 4 tablespoons chopped 0.92 0.1468 0.0852 0.0208

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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