How to make Dal Makhani Kulcha Bomb - SK Khazana -

Bomb shaped dal makhani stuffed kulche air-fried and served

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Readymade dal makhani, Refined flour

Cuisine : Punjabi

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Masala Vadai Bhutte Ke Pakore Corn Paneer Samosa Corn And Vegetable Lollypop

Dal Makhani Kulcha Bomb - SK Khazana

Dal Makhani Kulcha Bomb - SK Khazana Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal Makhani Kulcha Bomb - SK Khazana Recipe

  • Readymade dal makhani mashed as required

  • Refined flour 2 cups + for dusting

  • Baking powder 1/2 teaspoon

  • Baking soda 1/2 teaspoon

  • Salt to taste

  • Milk 1 cup

  • Butter 2 tablespo to grease

  • Onion rings to serve

  • Lemon wedges to serve

  • Fresh mint sprigs to serve


Step 1

Take flour in a mixing bowl, add baking powder, baking soda and salt and mix well. Make a well in centre and add milk and knead well to make semi soft dough.

Step 2

Add butter and knead again. Cover it with a damp muslin cloth and rest for 15-20 minutes.

Step 3

Preheat an air-fryer at 180ºC. Grease the tray with butter.

Step 4

Divide the dough into equal portions. Sprinkle flour on worktop and roll each portion into medium thick discs. Keep some dal makhani in the centre of each disc, gather the edges together and seal the discs. Press slightly to shape them into balls.

Step 5

Place these balls in air-fryer and apply butter on top of them. Air-fry for 12-15 minutes. Remove and apply butter on these kulcha bombs.

Step 6

Keep them on a serving plate and serve hot with onion rings, lemon wedge and mint sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.