Haldirams

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.

Rumali roti is een traditioneel Indiaas platbrood dat dun en zacht is, vergelijkbaar met een grote, dunne zakdoek, vandaar de naam "rumali", wat in het Hindi "zakdoek" betekent. Het deeg voor rumali roti wordt meestal gemaakt van tarwebloem en water, soms met toevoeging van yoghurt of melk voor zachtheid. Het deeg wordt uitgerold tot een zeer dunne cirkel en vervolgens gebakken op een platte tava (koekenpan) of tandoor (kleioven). Het wordt vaak geserveerd met gekruide gerechten zoals curry's of dal, en wordt gebruikt om voedsel op te scheppen of als een wrap voor vlees of groenten.

Rumali roti is a traditional Indian flatbread that is thin and soft, resembling a large, thin handkerchief, hence the name "rumali," which means "handkerchief" in Hindi. The dough for rumali roti is typically made from wheat flour and water, sometimes with the addition of yogurt or milk for softness. The dough is rolled out into a very thin circle and then cooked on a flat griddle (tava) or tandoor (clay oven). It is often served with spiced dishes such as curries or dal, and is used to scoop up food or as a wrap for meats or vegetables.

Haldiram Paneer Paratha

Paneer Paratha is a popular Indian flatbread that's stuffed with a mixture of spiced paneer (Indian cottage cheese). It's a delicious and fulfilling dish often served for breakfast, lunch, or dinner. Here's how you can make paneer paratha:

Ingredients:

For the dough:

• Whole wheat flour: 2 cups
• Water: As needed
• Salt: 1/2 teaspoon
• Oil or ghee: 1 teaspoon

For the paneer filling:

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

Instructions:

Preparing the dough:

1. In a mixing bowl, combine the whole wheat flour, salt, and oil or ghee.
2. Gradually add water and knead to form a smooth and soft dough. The dough should not be too sticky or too dry.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Making the paneer filling:

1. In a bowl, mix the crumbled paneer, finely chopped onions, chopped green chilies, chopped coriander leaves, grated ginger, red chili powder, garam masala, and salt.
2. Mix well to ensure all the ingredients are evenly distributed and the paneer is well-spiced.

Assembling and cooking the parathas:

1. Divide the dough into equal-sized balls.
2. Take one dough ball and flatten it slightly. Dust it with a little dry flour.
3. Place a portion of the paneer filling in the center of the flattened dough.
4. Gather the edges of the dough to enclose the filling and seal it properly. Flatten the ball slightly.
5. Roll out the stuffed ball gently into a round paratha. Use dry flour for dusting as needed to prevent sticking.
6. Heat a tawa (griddle) or a pan over medium heat. Once hot, place the rolled paratha on the tawa.
7. Cook one side until you see small bubbles forming on the surface.
8. Flip the paratha and apply a little oil or ghee on the cooked side.
9. Flip again and apply oil or ghee on the other side.
10. Press gently with a spatula, and cook until both sides are golden brown and cooked through.
11. Remove the paratha from the tawa and repeat the process with the remaining dough and filling.

Serving: Serve the hot paneer parathas with yogurt, pickle, or chutney. You can also enjoy them with a side of raita or a simple vegetable curry.

Paneer parathas are a hearty and flavorful meal that combines the goodness of whole wheat bread with the richness of spiced paneer. They can be enjoyed on their own or with a variety of accompaniments, making them a versatile and satisfying dish.