Dinner
Paneer Kulcha Recipe-Cottage Cheese Stuffed Leavened Flatbread Recipe At Home
Learn how to prepare Paneer Kulcha Recipe-Cottage Cheese Stuffed Leavened Flatbread Recipe At Home with this simple recipe. Perfect for Dinner and ideal for North Indian Recipes lovers....
⏱️
140 Min Prep
🔥
30 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 2 cups All Purpose Flour (Maida)
- 1 tablespoon Sooji (Semolina/ Rava)
- 1/2 cup Curd (Dahi / Yogurt)
- 1 tablespoon Sunflower Oil
- 1/2 teaspoon Baking soda
- 1 teaspoon Sugar
- 1 teaspoon Salt
- Kalonji (Onion Nigella Seeds) - for sprinkling
- Butter - melted
- 1/2 teaspoon Sunflower Oil
- 1 Green Chilli - chopped
- 1/4 cup Onions - chopped
- 1 cup Paneer (Homemade Cottage Cheese)
- 1/4 teaspoon Cumin powder (Jeera)
- Salt - to taste
Instructions
1
To begin making the Paneer Kulcha procedure, first combine together the sooji and yogurt in a large mixing dish and set aside for ten mins.Once the sooji has soaked in the yogurt, introduce maida, cooking oil, baking soda, sweetener and seasoning to it and fold together into a creamy pastry mix.
2
The pastry mix should be firm and hold together, but supple and soft to touch.put a lid on the pastry mix with a lid and let it keep cold for two hours to leaven.Meanwhile, prepare the stuffing.
3
Place a cooking vessel on the bring to temperature and mildly hot some cooking oil in it.
4
introduce the diced onions to it and saute along with the green chilies until the onions are softened and translucent.Next, introduce the paneer, turmeric dusting seasoning and seasoning to the softened onions and oven-cook for two mins more.
5
Turn the bring to temperature off and set the filling aside to cool.Once the pastry mix has been in the refrigerator for two hours, take it out to start making the kulchas.Portion out the pastry mix into golf ball sized pieces.Working with one portion at a time, roll out the pastry mix into small circle about 2.5-3 inches in diameter.
6
Take the rolled circle in your palm, place a spoonful of the paneer filling in the center, while cupping it in your palm.Bring all the edges of the circle together to seal the filling inside, like a tight pouch.
7
Make sure there are no air pockets within.Gently press the stuffed ball out without adding too much baking flour, roll the kulcha out to a thick disc.Next, dust liquid on the kulcha, dust kalonji and press down so they stick.Do not apply too much pressure at one place else the kulcha will tear and stuffing will come out.
8
Kulchas are usually thicker than parathas.Place the kulcha on the cooking vessel and oven-cook until bubbles begin to appear on the surface.
9
Apply a little cooking oil on the top and flip the kulcha over to brown on the other side.Repeat, applying ghee, margarine or cooking oil and making the kulcha until it attains a nice even brown hue with some brown spots.offer Paneer Kulcha with Tandoori Cauliflower & Chickpea Curry or Dhabewali Dal and Carrot Cucumber Tomato Salad with Lemon and Coriander for lunch or dinner.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Dinner
Dinner
Diet
Vegetarian
Vegetarian
Total Time
170 mins
170 mins
Recipe Time chart
Preparation Time
140 minsCooking Time
30 minsTotal Time
170 minsMaster Chef
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