Paneer Kulcha Recipe – Ingredients, Method of Cooking

Paneer Kulcha are the kulchas, which are stuffed with paneer and some spices. It can be served with any of the gravy based curries. It can be easily prepared at home. They are prepared in tandoor, the traditional way of cooking the Indian flat breads. It can also be prepared on tawa. Here, we have used tawa for making paneer kulchas.

Paneer kulcha

Ingredients for making Paneer Kulcha

For making paneer kulcha, firstly we have to make the dough for kulcha and then the paneer stuff which is to be stuffed in kulchas. Instead of getting confused, we will make one by one rather than mixing both the methods of making kulchas and stuffing.

Ingredients for making Kulcha

  • 1 cup Plain flour (Maida)
  • 1 teaspoon fresh Yeast
  • 1/2 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 tablespoon Oil

Ingredients for making Stuff

  • 1 teaspoon Oil
  • 1 finely chopped Green chilli
  • 1/2 cup Paneer (Cottage Cheese), crumbled
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/3 teaspoon Kasuri Methi (dried fenugreek leaves)
  • Salt as per taste

Method for making Paneer Kulcha

Under this, we have again first the method for making kulcha and then the paneer stuff.

Method for making Kulcha

  • Take a bowl. Add plain flour, yeast, sugar, salt and oil.
  • Now knead into a soft dough, using sufficient water. Make it a smooth and elastic (6-7 minutes).
  • Cover the dough with a wet muslin cloth for nearly 15-20 minutes and observe that the volume of the dough gets double.
  • Now the dough is ready and before using it, press it lightly (to remove the air inside).

Method for making stuffing

  • Heat oil in a pan. Add the green chillies and fry for sometime.
  • Add the crumbled paneer, turmeric powder, kasuri methi and salt. Mix it thoroughly.
  • Keep it aside.

Now, finally we are at the last step.

  • Take a small portion of kulcha dough and roll about 2″ diameter circle.
  • Place a portion of stuff in the center of the circle.
  • Now pack it by bringing all the sides in the center and seal tightly.
  • Roll again this into a circle of 5″-6″ diameter, with the help of flour.
  • Cook on tawa, using little oil on both the sides.
  • Cook till both the sides of kulchas get golden brown colour.
  • Repeat this process for the remaining kulchas and serve hot.

 

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