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Main Ingredients | Paneer, Refined Flour |
Cuisine | Punjabi |
Course | Breads |
Prep Time | 1-1.30 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Paneer Kulcha
- 200 grams Paneer grated
- 1/2 Refined Flour
- 1/2 medium Onion
- to taste Salt
- 1/2 teaspoon Red chilli powder
- as required Onion seeds (kalonji)
- as required Butter
- For dough
- 2 cups Refined flour (maida)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Sugar
- 1/2 cup Milk
- 1 tablespoon Yogurt
- as required Oil
Method
- 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.
- Serve hot drizzled with butter.
Nutrition Info
Calories | 1694 |
Carbohydrates | 239.2 |
Protein | 73.9 |
Fat | 49 |
Other Fiber | Zinc- 2mg |
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