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.
ift the flour together with the baking powder, baking soda and salt into a bowl. Add the sugar, milk, yogurt and knead well into a medium soft dough.
Apply 1 tbsp oil on the dough, cover with a damp cloth and set aside for 1 hour. Chop onion and mix it with paneer in a bowl. Add salt and red chilli powder and mix well
Grease your palms with a little oil and take a portion of the dough on one palm. Spread the dough with your fingers, place a portion of the stuffing in the centre, gather the edges and seal it well to enclose the stuffing completely and roll into pedas.
Use up the remaining dough and stuffing similarly. Put a little oil on each peda, and press lightly. Keep them aside for 15 minutes.
Sprinkle a few onion seeds over each peda. Dampen your left hand with water, place a peda over it and spread, using both hands, into a round kulcha.
Heat a non stick tawa. Place a kulcha over it with the side dampened with water facing down. Cover and cook till the underside is golden. Flip, cover and cook till the other side is equally golden.
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