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:
- In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt.
- Add yogurt and oil to the dry ingredients.
- Gradually add water and knead to form a soft and smooth dough. The dough should be slightly sticky but manageable.
- Cover the dough with a damp cloth and let it rest for about 2 hours, allowing it to ferment.
Making the paneer filling:
- 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.
- Mix well to combine all the ingredients. The paneer mixture should be well-spiced and flavorful.
Assembling and cooking the kulchas:
- Divide the dough into equal-sized balls. Also, divide the paneer mixture into equal portions.
- Take one dough ball and flatten it slightly. Place a portion of the paneer mixture in the center.
- Gather the edges of the dough to enclose the filling and seal it properly. Flatten the ball slightly.
- Dust the ball with a little flour and roll it out gently into a round kulcha. It should be thicker than a regular roti.
- Heat a tawa (griddle) or a pan over medium heat. Once hot, place the rolled kulcha on the tawa.
- Cook one side until you see bubbles forming on the surface.
- Flip the kulcha and cook the other side. Apply a little ghee or oil on the cooked side.
- Press gently with a spatula, and cook until both sides are golden brown and cooked through.
- 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.