Paneer kulcha

There is a lot of variety in Indian breads. Some like roti, parathas -- stuffed and plain which we make at home regularly . But there are some which we have a belief can't be made at home and are best eaten in a restaurant. Breaking this myth today I'll show you how easily you can make a paneer stuffed kulcha at home.

                           

Gives 10 kulchas of 6" diameter each.

Ingredients :  

Dough

All purpose flour.             1 cup

Whole wheat flour          1 cup

Baking pd.                      1/4 tsp

Baking soda.                   1/2 tsp    

Sugar.                            1 tsp

Salt.                              1/2 tsp

Yogurt.                          1/3 cup

Oil.                                2 tbsp + 1/2 tsp

Water  (warm )              100 ml

Butter.                           For brushing on kulcha

Extra flour for rolling out kulchas .

Filling

Paneer grated.                200gms

onion.                           1/3 cup heaped.  (finely chopped)

Green chilly.                 1 finely chopped

Red chilly pd.                1 tsp

Carom seeds.                 3/4 tsp

Chopped coriander         2 tbsp

Salt.                             To taste

Method:

1. Mix  all ingredients under dough except water and  1/2 tsp oil.
2. Slowly add water and knead into a soft dough.
3. Tip it on a floured surface and knead for a couple of min. till soft and pliable.
4. Smear that 1/2 tsp of oil on the dough and knead for another min.
5. Cover and Rest  the dough in an oiled container for an hour.

Except salt mix all ingredients for filling together . Keep it aside.  Add salt only when you are ready to roll out kulcha .

Divide the dough into ten equal portions. Divide the filling also into ten equal portions.

Heat a non stick girdle.

Take one portion of dough , make a smooth ball out of it.

On a floured surface roll it into a 4" disk, place one portion of filling .

Carefully lift the sides of the disk carefully and seal it like you would seal a momo.

 Pinch of  any excess dough and  roll it lightly in your palms.

Dust this stuffed ball  with flour, press it lightly  and roll it into a 6" diameter disk

Cook on the girdle on medium heat till slightly dark golden spots appear on both sides.

Remove it on a plate. Brush some butter and serve immediately.

Repeat the process with the remaining portions of dough and filling.

Note: should be served hot.
Can be served with any rich gravy like chana masala , paneer etc .
Also tastes good with onion - tomato raita and mango pickle.