Paneer Kulcha
Servings:
4
Prep Time:
70 minutes
Cook Time:
20 minutes
Difficulty:
Medium
Ingredients
- 2 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp sugar
- 0.5 tsp salt
- 0.5 cup plain yogurt
- 0.25-0.33 cup milk
- 1-2 tbsp oil or ghee
- 200-250g paneer, grated
- 1 small onion, finely chopped
- 1-2 green chilies, finely chopped
- 2-3 tbsp fresh coriander
- 0.5 tsp grated ginger
- 0.75 tsp salt for filling
- 0.5 tsp roasted cumin powder
- 0.5 tsp garam masala
- 0.25 tsp ajwain (carom seeds)
- 0.5-1 tsp amchur or lemon juice
Instructions
- Mix flour, baking powder, baking soda, sugar, and salt
- Add yogurt and oil/ghee, mix
- Add milk gradually, knead into soft, smooth dough
- Cover and rest at least 1 hour
- Mix paneer, onion, chilies, coriander, ginger, salt, cumin, garam masala, ajwain, amchur
- Combine well, mixture should be crumbly
- Divide dough into 8 balls, divide paneer filling into 8 portions
- Roll dough ball into small disc (10-12cm)
- Place filling in center, bring edges together and seal at top
- Flatten gently and rest 1-2 minutes
- Dust with flour and roll into 16-18cm circle or oval
- Optionally sprinkle coriander and nigella seeds (kalonji) and roll lightly
- Heat tawa on medium-high, place kulcha on hot tawa
- When bubbles appear, flip, add 1-2 tsp ghee/oil around edges and on top
- When brown spots appear, flip again and cook until both sides are golden
- Brush with butter or ghee and serve with chole, dal, or any curry