Paneer Kulcha Video by Tarla Dalal

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Kulcha is a traditional preparation made with plain flour and curds. The curds add a yummy tanginess to the kulcha. Here the kulcha has been stuffed with a rich and spicy paneer filling. It is advisable to keep the dough aside covered with a wet muslin cloth for at least 2 hours to allow it to rise. This will make your kulchas fluffier.These kulchas are excellent and satiating as a one dish meal . Raitas and Chutneys make an excellent match for these kulchas. When had with a bowl of Dal Amritsari or Panchmel Dal it gives you the satisfaction of having had a wholesome and tasty meal.

Recipe Description for Paneer Kulcha, Paneer Kulcha Made with Dahi, Curd

Resting Time: 1 hour
Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 6 kulchas
Show me for kulchas

Ingredients

For The Kulcha Dough
2 cups plain flour (maida)
1 tsp ghee
1 tsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup curd (dahi)
salt to taste
1/2 tsp oil

To Be Mixed Into A Filling
1 cup grated paneer (cottage cheese)
1/4 cup finely chopped onions
2 tsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp chaat masala
2 tbsp finely chopped coriander (dhania)
a pinch garam masala
salt to taste

Other Ingredients
3 tsp black sesame seeds (kala til)
6 tsp finely chopped coriander (dhania)
plain flour (maida) for rolling
6 tsp butter for cooking

Method

For the kulcha dough

To make {span class="bold1"}paneer kulcha{/span}, combine all the dough ingredients in a deep bowl and knead into a smooth dough using 1/2 cup warm water.
Cover with a wet muslin cloth or a lid and keep aside to rest for 1 hour.

How to proceed

Divide the mixture into 6 equal portions and keep aside.
Divide the dough into 6 equal portions.
Roll out one portion of the dough into a small circle using some flour for rolling.
Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
Sprinkle ½ tsp black sesame seeds and 1 tsp coriander and flatten the dough lightly so the seeds stick to the dough.
Roll out again into a circle of 175 mm. (7 inch) in diameter, using a little flour for rolling.
Place the rolled kulcha on hot tava and cook it on medium flame for both the sides using 1 tsp butter for each kulcha until light brown spots appear on both the sides.
Repeat steps 3 to 7 with the remaining portions to make 5 more kulchas.
Serve {span class="bold1"}paneer kulcha{/span} hot.