Thursday, February 21, 2013

Paneer kulcha

There is a lot of variety in Indian breads. Some like roti, parathas -- stuffed and plain which we make at home regularly . But there are some which we have a belief can't be made at home and are best eaten in a restaurant. Breaking this myth today I'll show you how easily you can make a paneer stuffed kulcha at home.
                           
Gives 10 kulchas of 6" diameter each.


















Ingredients :  

Dough
All purpose flour.             1 cup
Whole wheat flour          1 cup
Baking pd.                      1/4 tsp
Baking soda.                   1/2 tsp    
Sugar.                            1 tsp
Salt.                              1/2 tsp
Yogurt.                          1/3 cup
Oil.                                2 tbsp + 1/2 tsp
Water  (warm )              100 ml
Butter.                           For brushing on kulcha

Extra flour for rolling out kulchas .
Filling
Paneer grated.                200gms
onion.                           1/3 cup heaped.  (finely chopped)
Green chilly.                 1 finely chopped
Red chilly pd.                1 tsp
Carom seeds.                 3/4 tsp
Chopped coriander         2 tbsp
Salt.                             To taste


Method:
  1. Mix  all ingredients under dough except water and  1/2 tsp oil.
  2. Slowly add water and knead into a soft dough.
  3. Tip it on a floured surface and knead for a couple of min. till soft and pliable.
  4. Smear that 1/2 tsp of oil on the dough and knead for another min.
  5. Cover and Rest  the dough in an oiled container for an hour.

  • Except salt mix all ingredients for filling together . Keep it aside.  Add salt only when you are ready to roll out kulcha .
  • Divide the dough into ten equal portions. Divide the filling also into ten equal portions.
  • Heat a non stick girdle.
  • Take one portion of dough , make a smooth ball out of it.
  • On a floured surface roll it into a 4" disk, place one portion of filling .
  • Carefully lift the sides of the disk carefully and seal it like you would seal a momo.
  •  Pinch of  any excess dough and  roll it lightly in your palms.
  • Dust this stuffed ball  with flour, press it lightly  and roll it into a 6" diameter disk
  • Cook on the girdle on medium heat till slightly dark golden spots appear on both sides.
  • Remove it on a plate. Brush some butter and serve immediately.
  • Repeat the process with the remaining portions of dough and filling.
  • Note: should be served hot.
    Can be served with any rich gravy like chana masala , paneer etc .
    Also tastes good with onion - tomato raita and mango pickle.