How to make Paneer Kulcha -
Masaledaar paneer stuffed kulcha – the ultimate in Delhi street foods.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Baking powder (बेकिंग पावडर)
Cuisine : Punjabi
Course : Breads
For more recipes related to Paneer Kulcha checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Garlic Naan . You can also find more Breads recipes like Malai Na Paratha Jowar Bhakri - SK Khazana Chutney Poori Naan
Paneer Kulcha Recipe Card
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.
Prep Time : 51-60 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Paneer Kulcha Recipe
Refined flour (maida) 3 cups
Baking powder 1 teaspoon
Sugar 1 teaspoon
Salt to taste
Butter 5 tablespoons + for basting
Milk 1 cup
For stuffing
Paneer (cottage cheese) crushed 200 grams
Garam masala powder 1 teaspoon
Green chillies chopped 4
Fresh coriander leaves chopped 2 tablespoons
Chaat masala 1½ teaspoons
Red chilli powder 1½ teaspoons
Onion chopped 1 medium
Method
Step 1
Mix together the refined flour and baking powder in a bowl.
Step 2
Mix sugar, salt, butter and milk and add to the flour and knead into a soft dough. Cover with a damp cloth and set aside for forty minutes.
Step 3
Preheat oven to 200°C / 400°F.
Step 4
For the stuffing mix together cottage cheese, garam masala powder, green chillies, coriander leaves, chaat masala, red chilli powder and onion.
Step 5
Divide both the dough and the stuffing into eight equal portions. Roll each dough portion into a ball, spread it slightly on your palm and place a portion of the stuffing on it and close in the edges and press lightly to seal.
Step 6
Further roll it out into a thick roti of 5 to 6 inch diameter. Place the rotis, two at a time, on a baking tray and bake, basting with butter in between, for eight minutes.
Step 7
Take it out of the oven, cut into wedges. Serve hot.
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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.
