Stuffed Paneer Kulcha..

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India is famous for its diverse multi cuisine, cooking style varies from region to region and each variation adds a new recipe..In India, flat breads are one of the important accompaniment to the meal, we have variety of flat breads.. chappati, parantha, naan, Kulcha.. each accompained with different variety of dishes..
Kulcha is the flat bread made with maida and with raising agents like baking soda.I love having kulchas, they are soft, fluffy and buttery.. Also, I am a big fan of paneer, so thought of making stuffed paneer kulcha. 🙂

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Recipe of Paneer Kulcha:
For the dough:

  • 3 cups all purpose flour (maida)
  • 1/2 tsp Baking powder
  • 1/8th tsp Baking Soda
  • 1 tbsp sugar
  • Salt to taste (approx 1 tsp)
  • 1/4 cup oil
  • 1/2 cup Yogurt
  • 1 tbsp Ghee

For the stuffing:

  • 1 cup paneer
  • 2-3 green chillies, v thinly sliced (or as per taste)
  • 1/4 tsp roasted cumin
  • A little salt (make sure to adjust accordingly since the dough has salt too)

Method:

  1. Place all the dry ingredients for the dough together and mix well.
  2. Now add the wet ingredients to the dry mixture.Mix well.
  3. Knead well for few minutes until it becomes a smooth pliable dough
  4. Place it in a bowl, cover and let it sit for 1-2 hours.
  5. Meanwhile mix all the ingredients for the stuffing together in another bowl.
  6. After the dough has been sitting for the specified hours, take a small ball and using a rolling pin roll into a very small circle.Make a small ball of the filling, smaller than the dough circle so that it can fit within the dough enclosing.Bring all the sides of the dough together to the top, covering the filling.
  7. Now lightly using your palm, press down the dough.Use a rolling pin and very gently roll the filled dough.
  8. Roll it out to a desired thickness making sure that you don’t press it too hard and that the filling does not come out of the dough.
  9. Now place this on a greased non stick or cast iron pan and cook until browned on both the sides.
  10. Serve them warm.

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You can serve them with pindi chole, dal makhani or chatpate matar .. 🙂

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