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Paneer Kulcha Recipe
Paneer Kulcha restaurant style or Paneer Onion Kulcha on stove top without yeast is stuffed kulcha with paneer and it's very easy to prepare, like I have mention in my kulcha post making kulcha at home is so easy, I know lot of people think it's complicated process and I used to think that too until I tired it. Paneer kulcha is one level up from normal kulcha here we stuff the kulcha with paneer filling and the filling itself is very simple and easy to prepare.


INGREDIENTS:
For Kulcha
2 Cups - Plain Flour/Maida
1/4 tsp - Soda-bi-Carb
1/2 tsp - Baking Powder

1/2 tsp or To Taste - Salt
2 tsp - Sugar
2 tsp - Oil or Ghee
1/4 Cup - Yogurt/Curd
1/2 Cup - Warm Milk
Oil/Ghee/Butter - For Frying

For Stuffing
1 Cup - Grated Paneer
1 Large - Onion
3 - Green Chilies
2 tbsp - Chopped Coriander Leaves
1 tsp - Cumin Powder
1/2 tsp - Chat Masala

1/2 tsp or To Taste - Salt

METHOD:

  • Sieve flour, baking powder, soda, salt in a bowl. Add 2 tsp oil, sugar, curd, milk and mix well.
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  • Knead and make smooth dough. Apply little oil over dough, cover with a damp clean cloth and keep aside dough to ferment 2 hours or you can also keep the dough to ferment for 4-6 hours, over night in fridge. After 2 hours knead dough again for 2-3 minutes and divide in to equal portions and make smooth balls, we can let the balls again sit for 10 minutes covered with damp cloth.
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  • Meanwhile prepare stuffing, finely chop onion, green chilli, coriander leaves and mix together in a bowl with grated paneer, chaat masala, jeera powder and salt.
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  • Dust one piece of dough with flour, flatten with hand or roll in medium size roti, place 2-3 tbsp of paneer mixture and bring all the sides of kulcha together and seal it, flatten the ball with hand gently. Dust with flour and roll into medium size kulcha, cover the kulcha again with dump cloth until we roll remaining kulchas. Repeat the same for rest of dough.
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  • Heat a tava or griddle, brush rolled kulcha one side with water and place water brushed side facing tawa. Keep the tawa in medium to high flame.
  • Let it cook for a minute or until bubbles starts to appear and kulcha starts to puff up, flip kulcha cook for another minute. Use a tong and roast kulcha directly on flame (keep in medium to slow) for 10 seconds each side, and roast sightly on edges to make sure edges doesn't remain raw. Apply ghee or butter on kulcha, repeat same for rest of dough.
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  • Serve hot, warm or even at room temperature, this kulcha stays soft for even after 6 hours.
Notes 
  • If you have time prepare the dough and keep aside for over night in refrigerator or you can also keep it in 24 hours in refrigerator, the kulcha will be very soft. The longer we keep the dough the better it is. If you fermenting the dough more than 6 hours keep it in refrigerator.
  • For paneer stuffing you can add red chili powder, garam masala too, and you can skip onion.

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