Paneer Kulcha Recipe by Archana’s Kitchen


  • To start making the Paneer Kulcha recipe, first combine collectively the sooji and yogurt in a big mixing bowl and put aside for ten minutes.

  • Once the sooji has soaked within the yogurt, add maida, oil, baking soda, sugar and salt to it and knead collectively right into a easy dough. The dough ought to be agency and maintain collectively, however supple and tender to the touch.

  • Cover the dough with a lid and let it refrigerate for 2 hours to leaven.

  • Meanwhile, put together the stuffing. Place a pan on the warmth and heat some oil in it. Add the chopped onions to it and saute together with the inexperienced chilies till the onions are softened and translucent.

  • Next, add the paneer, turmeric powder and salt to it and prepare dinner for 2 minutes extra. Turn the warmth off and set the filling apart to chill.

  • Once the dough has been within the fridge for 2 hours, take it out to begin making the kulchas.

  • Portion out the dough into golf ball sized items.

  • Working with one portion at a time, roll out the dough into small circle about 2.5-Three inches in diameter. Take the rolled circle in your palm, place a spoonful of the paneer filling within the middle, whereas cupping it in your palm.

  • Bring all the sides of the circle collectively to seal the filling inside, like a decent pouch. Make positive there aren’t any air pockets inside.

  • Gently press the stuffed ball out with out including an excessive amount of flour, roll the kulcha out to a thick disc.

  • Next, sprinkle water on the kulcha, sprinkle kalonji and press down so that they stick.

  • Do not apply an excessive amount of strain at one place else the kulcha will tear and stuffing will come out. Kulchas are often thicker than parathas.

  • Place the kulcha on the pan and prepare dinner till bubbles start to seem on the floor. Apply just a little oil on the highest and flip the kulcha over to brown on the opposite facet.

  • Repeat, making use of ghee, butter or oil and cooking the kulcha till it attains a pleasant even brown hue with some spots.

  • Serve Paneer Kulcha  with Tandoori Cauliflower & Chickpea Curry or Dhabewali Dal and Carrot Cucumber Tomato Salad with Lemon and Coriander  for lunch or dinner.



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