Paneer Kulcha

Name: Paneer Kulcha
Total time: 10800 s
Yield: 9-serving
Cuisine: Indian
Ingredients: 2 cups Maida (all purpose flour); 3/4 teaspoon Baking Powder; 1/2 cup Milk Luke Warm; 1 teaspoon Sugar; 1/3 teaspoon Salt; 3 tablespoons Curd (Yogurt); 2 tablespoons Oil; 1 tablespoon Ghee; 3/4 cup Paneer grated; 1/2 teaspoon Ginger grated; 2 tablespoons Coriander Leaves finely chopped; 2 Green Chillies , finely chopped; 1/2 teaspoon Chaat Masala Powder; 1/4 teaspoon Black Pepper Powder; Salt

Neetha jeethu @cook_7808246

Recipe Credit - Vanitha Magazine

Neetha jeethu @cook_7808246

Recipe Credit - Vanitha Magazine

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Ingredients

180 mins

9-serving

2 cupsMaida (all purpose flour)
3/4 teaspoonBaking Powder
1/2 cupMilk Luke Warm
1 teaspoonSugar
1/3 teaspoonSalt
3 tablespoonsCurd (Yogurt)
2 tablespoonsOil
1 tablespoonGhee
3/4 cupPaneer grated
1/2 teaspoonGinger grated
2 tablespoonsCoriander Leaves finely chopped
2Green Chillies , finely chopped
1/2 teaspoonChaat Masala Powder
1/4 teaspoonBlack Pepper Powder
Salt

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Steps

180 mins

1

Sieve maida in a large bowl. Add baking powder, salt, sugar, milk, curd, ghee and 2 tablespoons oil and mix well
2

Add water as required and knead smooth dough. Place dough in a bowl and cover it with a wet cloth. Let it set at room temperature for 2 hours.
3

After 2 hours, knead it again for 1-2 minutes and divide it into 9 equal portions. Give each portion a round shape of ball. Place them in a bowl and cover with a cheesecloth. Now proceed to make a paneer based stuffing.
4

Take grated paneer, grated ginger, chopped coriander leaves, chopped green chilli, chaat masala powder, black pepper powder and salt in a medium bowl.
5

Mix well and divide prepared paneer stuffing into 9 equal parts.
6

Take one dough ball and roll it out into small puri like circle (approx. 4-5 inch diameter) on rolling board using rolling pin. If required, dust some dry flour over it while rolling to avoid sticking. Put one portion of stuffing (approx. 1½ tablespoons) in the center of the circle. Wrap and enclose it with all sides of dough circle and seal its top merging point. This process will make a stuffed ball.
7

Now, gently press it and flatten its surface from top and bottom (like pattie).
8

Dust rolling board a little and roll it out into 6-7 inch diameter circle (like paratha).
9

Heat tawa over medium flame. Once it’s hot enough, place raw kulcha over it and cook on medium flame for 30 seconds. Flip it and cook for 20-30 seconds. Flip and cook until brown spots appear on the bottom side, flip again and cook until brown spots appear on another side.
10

Take it away from heat and spread butter or ghee as per your preference. Prepare remaining kulchas in similar way and serve hot.