How to make Aloo Paneer Kulcha - SK Khazana -
A traditional Punjabi bread – kulcha stuffed with a spicy mixture of potatoes and paneer
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Paneer (cottage cheese) (पनीर)
Cuisine : Punjabi, Indian, Fusion
Course : Breads
For more recipes related to Aloo Paneer Kulcha - SK Khazana checkout Aloo Luchi, Jammu Ka Aloo Anardana Parantha, Potato and Rosemary Focaccia, Aloo ke Paranthe . You can also find more Breads recipes like Indori Masala Roti Makai Ki Missi Lavash Simple Buns
Aloo Paneer Kulcha - SK Khazana Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 51-60 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Aloo Paneer Kulcha - SK Khazana Recipe
Potatoes boiled, peeled and grated 2 large
Paneer (cottage cheese) grated 1/2 cup
Onion finely chopped 1 small
Green chillies finely chopped 1-2
Fresh coriander leaves chopped 2 tablespoons
Pomegranate seeds (anardana) dried roasted and crushed 2 tablespoons
Salt to taste
Chaat masala 1 teaspoon
Butter for brushing
Dough 2 cups + for dusting
Refined flour (maida)
Sugar 1 teaspoon
Salt to taste
Baking soda 1 teaspoon
Oil 1 teaspoon
Method
Step 1
To make the dough, mix together refined flour, sugar, salt and baking soda in a bowl. Add sufficient water and knead into a soft dough. Add oil and knead again. Cover and set aside for 30 minutes
Step 2
Preheat the oven to 180° C.
Step 3
To prepare stuffing, mix together potatoes, cottage cheese, onion, green chillies, coriander leaves, dried pomegranate seeds and salt in a bowl. Add chaat masala and mix well.
Step 4
Divide the dough into equal portions, dust each portion in some dry flour and roll out into a thick disc. Keep a portion of stuffing in the center of each disc, bring the ends together, seal and shape into balls. Lightly flatten the stuffed balls and roll out into thick discs.
Step 5
Grease a baking tray with some oil and place the kulchas in it. Keep the tray into the preheated oven and bake for 10 minutes. Remove from the oven, brush some butter on top, place the tray back in the preheated oven and bake for 10 minutes.
Step 6
Take them out of the oven, place them on a serving plate and serve hot with yogurt or with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
