Recipe: Paneer Kulcha

Paneer Kulcha is variation of the tradtional aloo kulcha recipe. The entire feel and flavor changes as paneer gives the recipe a rich, and flavorful twist. It makes for a healthy and tasty meal and can even be enjoyed as a snack option.

Hebbars Kitchen

For kulcha dough

1. Firstly, in a large mixing bowl add 2 cups maida, ¼ cup curd, 1 tsp baking powder, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt and 2 tsp oil. mix well making sure everything is combined well.

2. Further add ½ cup luke warm water and knead the dough for 10 minutes.

3. Add more water if required and knead to smooth and soft dough.

4. Grease the dough with oil. cover and rest for 2 hours in warm place.

For paneer stuffing

5. Firstly, in a mixing bowl take 2 cup grated paneer / cottage cheese.

6. Also add 1 green chilli, 1 tsp ginger paste, ½ tsp chilli powder, ½ tsp garam masala powder, 1 tsp aamchur, ½ tsp ajwain, 2 tsp coriander and ½ tsp salt. combine all the ingredients well and stuffing is ready. keep aside.

For preparing paneer kulcha

7. After 2 hours, knead the dough slightly to remove if any air present in the dough.

8. Pinch a ball sized dough and dust with maida. further roll to 5 inch circular disk.

9. Place a ball sized prepared paneer stuffing in the centre. bring the edge to center and start pleating.

10. Also join the pleats together and secure tight.

11. Reverse the ball and sprinkle some black sesame seeds and coriander leaves.

12. Flip it over, making sure the coriander leaves and sesame seeds faces down.

13. Gently roll to oval shape using rolling pin. make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size.

14. Brush with water over kulcha. make sure you coat uniformly. this helps kulcha to stick on tawa.

15. Furthermore, slowly flip the kulcha and put it on hot tawa. remember, be gentle and put the water coated side down to tawa. also do not use nonstick tawa.

16. Gently press the kulcha. this helps the kulcha to stick on to the tawa and when you can flip the tawa upside down it will be intact.

17. Now after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown and puffs up.

18. Gently scrape the kulcha from bottom and remove.

19. Also brush some butter (this is optional, however, helps to make your kulcha stays soft for longer time)

20. Finally, serve paneer kulcha hot with your favourite curry like paneer butter masala.

Notes

1. Firstly, knead to smooth a soft dough else kulcha will be chewy.

2. In addition, you can also use oven or tandoor to bake the kulcha instead of tawa. but never use non-stick tawa as it slips while reversing.

3. Also to prepare plain kulcha just skip the stuffing part or prepare aloo kulcha by stuffing aloo stuffing.

4. Applying water is mandatory. this helps naan or kulcha to stick to tawa and can reverse the tawa and cook directly on flame.

5. Paneer kulcha taste great when served hot.

6. This recipe serves 6.