Ready to eat frozen

Paneer Kulcha is a delicious Indian bread stuffed with a spiced paneer (Indian cottage cheese) filling. It's a popular choice for meals and can be enjoyed with various side dishes like chole (chickpea curry), raita, or simply with a side of pickle. Here's a recipe for making paneer kulcha:

Ingredients:

For the dough:

• All-purpose flour (maida): 2 cups
• Yogurt: 1/4 cup
• Baking powder: 1/2 teaspoon
• Baking soda: 1/4 teaspoon
• Sugar: 1 teaspoon
• Salt: 1/2 teaspoon
• Water: As needed
• Oil: 1 tablespoon

For the paneer filling:

• Paneer (Indian cottage cheese): 200g, crumbled
• Onions: 1 medium, finely chopped
• Green chilies: 2-3, finely chopped (adjust to taste)
• Fresh coriander leaves: A handful, chopped
• Red chili powder: 1/2 teaspoon
• Garam masala: 1/2 teaspoon
• Chaat masala: 1/2 teaspoon
• Salt: To taste

Instructions:

Preparing the dough:

1. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt.
2. Add yogurt and oil to the dry ingredients.
3. Gradually add water and knead to form a soft and smooth dough. The dough should be slightly sticky but manageable.
4. Cover the dough with a damp cloth and let it rest for about 2 hours, allowing it to ferment.

Making the paneer filling:

1. In a bowl, mix the crumbled paneer, finely chopped onions, chopped green chilies, chopped coriander leaves, red chili powder, garam masala, chaat masala, and salt.
2. Mix well to combine all the ingredients. The paneer mixture should be well-spiced and flavorful.

Assembling and cooking the kulchas:

1. Divide the dough into equal-sized balls. Also, divide the paneer mixture into equal portions.
2. Take one dough ball and flatten it slightly. Place a portion of the paneer mixture in the center.
3. Gather the edges of the dough to enclose the filling and seal it properly. Flatten the ball slightly.
4. Dust the ball with a little flour and roll it out gently into a round kulcha. It should be thicker than a regular roti.
5. Heat a tawa (griddle) or a pan over medium heat. Once hot, place the rolled kulcha on the tawa.
6. Cook one side until you see bubbles forming on the surface.
7. Flip the kulcha and cook the other side. Apply a little ghee or oil on the cooked side.
8. Press gently with a spatula, and cook until both sides are golden brown and cooked through.
9. Remove the kulcha from the tawa and repeat the process with the remaining dough and filling.

Serving: Serve the hot paneer kulchas with chole, raita, or any side dish of your choice. You can also enjoy them with a dollop of butter or yogurt.

Paneer kulchas are a delightful combination of soft bread and flavorful filling. They're perfect for a satisfying and comforting meal, and you can customize the spice level and filling ingredients according to your preference.

Phulka roti, also known as chapati or roti, is a popular flatbread from the Indian subcontinent. It is made from a simple dough of whole wheat flour, salt, and water, which is kneaded and then rolled into thin circles. The rotis are then cooked on a hot griddle or tawa until they puff up and are lightly browned on both sides.

Phulka roti is a staple food in many Indian households and is often served with curries, lentils, or vegetables. It is a healthier alternative to other Indian breads like naan or paratha, as it is typically made without any added oil or ghee.

The word "phulka" in Hindi means "puffed up" or "inflated," which refers to the characteristic puffiness of the roti when it is cooked properly. It is a versatile and easy-to-make bread that is enjoyed by people of all ages and is commonly eaten for breakfast, lunch, or dinner.