Paneer kulcha is a popular North Indian bread. This kulcha is stuffed with paneer and some spices. You can also use grated cheese. This recipe is without yeast.I have prepared them without tandoor or OTG. These are made on Tawa. Kulchas are soft inside and crispy outside.
Ingredients
3/4 cup wheat flour
1/4 cup maida/ all-purpose1/2 tsp sugar
1/4 tsp baking soda
1/2 tsp sugar
1/2 tsp salt
1/4 cup yogurt
1/4 cup warm milk
1 tsp kalonji/black sesame seeds
1/2 cup water or as required
2 tbsp chopped coriander leaves
1 tbsp oil or ghee
For the stuffing:
1/2 cup grated paneer
1/4 cup finely chopped onion
1/2 tsp grated green chilli
1/2 tsp grated ginger
2 tbsp chopped coriander leaves
1/2 tsp jeera/cumin powder
1/2 tsp dhaniya/coriander powder
1/4 tsp chat masala powder/black salt
Salt to taste
Butter or ghee for smearing
Procedure
In a large bowl add maida, atta, baking soda, sugar, salt, half oil, curd, and milk.
Mix well and then add warm water little by little and knead it to form a soft dough.
Apply the rest of the oil and cover the dough and let it rest for 2 hrs.
In a bowl mix, all the ingredients mentioned for stuffing. Check the seasoning and adjust to your taste.
Add grated paneer and mix the stuffing ingredients.
Divide the dough into portions and make balls.
Now make a lemon size ball of the stuffing and place the ingredients in the center.
Close from all the sides, and seal it carefully.
Flatten it lightly, apply little water to it and sprinkle kalonji and coriander leaves. Press a little, spread the stuffed ball by fingers, or use a rolling pin roll to make it into 8-inch diameter thick roti.
Apply some water on the plain side and make craters by fingertips.
Place the water side down on the preheated Tawa or skillet.
Once the bubbles start to form on the surface of the kulcha, flip the Tawa such that the top surface of the kulcha is about one inch from the flame and gets directly roasted over the flame.
Flip the Tawa back, remove the kulcha using a flat spatula, apply some butter or ghee.
Serve hot with curd, pickle, or any curry of your choice.
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