How to make Paneer Kulcha - Refined flour kulcha stuffed with cottage cheese.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined Flour, Cottage Cheese

Cuisine : Punjabi

Course : Beverages

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Paneer Kulcha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Paneer Kulcha Recipe Card

Paneer Kulcha
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Prep Time : 1.30-2 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Paneer Kulcha Recipe

  • Refined Flour 2 cup

  • Cottage Cheese 1/2 teaspoon

  • Yogurt 1 teaspoon

  • Soda bicarbonate 1/4 teaspoon

  • Sugar 1 teaspoon

  • Milk 1/2 cup

  • Stuffing

  • Paneer (cottage cheese), grated 200 grams

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Chaat masala 1/2 teaspoon

Method

Step 1

Take refined flour in a bowl. Add salt, yogurt, soda bicarbonate, sugar and milk and knead into a soft dough.

Step 2

Cover with a damp cloth and rest for an hour. Preheat oven to the maximum temperature. Make pedas of the dough and rest for five minutes.

Step 3

Take paneer in a bowl, add salt, half teaspoon red chilli powder and chaat masala and mix well. Roll each dough peda to a small puri, place a portion of the paneer mixture and roll into a ball again.

Step 4

Rest the stuffed balls for five minutes. Pat each ball into a six inch round kulcha and place on a baking tray.

Step 5

Rub a little water on the surface and sprinkle some red chilli powder. Bake in the preheated oven for five to seven minutes.

Step 6

Serve hot with a dollop of butter on each kulcha.

Also try out these recipes from Punjabi Cuisine like Mahi Tikka Achari, Chicken Seekh Kabab, Hariyali Paneer Makhani, Mango and Mint Lemonade.

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