Paneer Kulcha

Paneer Kulcha

One of my all time favourite dishes...Kulcha is an amazingly delicious member amongst the various  Indian flat bread varieties. Best factor of this dish is that you could try out various combinations of masalas to prepare the stuffing, and each time you will have a unique and interesting flavour.  I have just tried out a combination of my choice, here and was happy when it turned out well.

You could prepare plain kulchas adding just a little amount of onion, green chilli and coriander leaves alone, and it will still turn out to be yummy. But I love paneer and wanted to incorporate it as well. I checked through many recipes, but decided to choose the flavours I thought will go well with paneer and also make it real spicy. So here goes the recipe...do try and let me know if you like it... J

Ingredients

For Kulcha:

1.      Maida                          2 cups (or combine 1 cup each of Maida and Atta)

2.      Yeast                            2 tbsps

3.      Luke warm water        ¼ cup

4.      Sugar                           1 tsp

5.      Ghee                            1tsp

6.      Yoghurt                       ½ cup

7.      Salt                              1 tsp

For Stuffing:

8.      Paneer                                     100g

9.      Onion                                      50g

10.  Green chilli                             2 nos.

11.  Chilli powder                          1 tsp

12.  Turmeric powder                    ½ tsp

13.  Garam Masala                        1 tsp

14.  Chana Masala                         1 tsp

15.  Coriander leaves (chopped)    10 g

16.  Fennel                                     1 tsp

17.  Salt                                          to taste

Method of Preparation:

1.      Mix yeast in lukewarm water adding sugar and let it rise. Add the risen yeast, ghee, salt into the Maida or refined floor and sift well. Then add yoghurt little by little and knead it into a very soft sticky dough. Let the dough rest for an hour so that it rises to double its size.

2.      For making the stuffing, in a bowl mix well all the ingredients from 8-17.

3.      Once the dough had risen, divide it into equally sized balls and let it rise again for 15 mins.

4.      Once the balls are ready, take each ball spread it out a little with the chappati board and pin.

5.      Add 1 ½ tbsp of the filling in the middle of each roti and roll it in, sealing all the sides together. Then roll out the kulcha carefully so that it has uniform thickness throughout.

6.      Heat a pan and toast each kulcha till they are cooked well on both sides. You can add butter if you choose. Heath conscious? Then just skip that step...anyway your tasty Kulcha is ready!! You can have it with any curry of your choice.

Yields 5

Nutritional Information:

1 Kulcha gives 13.2 g of protein, 6.7 g of fat, 62 g of carbohydrates, 361.4 Kcal of Energy, 94.6 mg of calcium and 2.3 mg of iron.