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.