KULCHA WITH PANEER & POTATO FILLING
Kulcha is a type of mildly leavened stuffed Indian flatbread that can be cooked on tava and tandoor. Perfect for the family when craving an authentic Indian bread at home restaurant style so soft and filling.
Makes approx 10
INGREDIENTS FOR KULCHA DOUGH:
2 cups Plain flour
¼ cup yogurt (curd)
1 tsp sugar
¼ tsp baking soda
1 tsp baking powder
½ tsp salt
3 tsp oil
¾ approx cup warm water for binding the dough
INGREDIENTS FOR GARNISHING THE KULCHA:
Coriander finely chopped
black sesame seeds
Butter for spreading once cooked
INGREDIENTS FOR KULCHA STUFFING:
2 cup Potatoes boiled & mashed
¾ cup Paneer crumbled
1 tsp Kasuri methi
1 tsp Aamchur powder (or more to your taste)
½ tsp Red chilli powder
Salt to taste
1 tsp Garam masala
1 tsp Garlic chopped finely
1 tsp Ginger chopped finely
2-3 Green chillies finely chopped
2-3 tbsp coriander, finely chopped
Oil for rubbing on hands to roll the mixture into balls
Make a soft dough by combining all the ingredients, then cover and allow the dough to rest for at least 2-3 hours.
In a bowl prepare the Paneer and Potato filling, mix together the boiled and mashed potatoes, crumbled paneer, kasuri methi, aamchur powder, chilli powder, salt, garam masala, garlic, ginger, green chillies and coriander. Mix together until all ingredients are blended.
Place a little oil in the palm of your hands and take a small amount of paneer and potato filling and roll into a small ball and keep aside ready to stuff the kulcha. Do the same for all the mixture and keep aside, should make approx 10 small balls.
Make the Kulchas by rolling out a circle to about 5/6 inch diameter, then place the stuffing ball prepared for the filling in the centre and with your fingers bring the edges together in the middle and remove any excess plain dough at the top.
Flatten slightly with your hands and lay the filled dough facing down, brush a little water on top and sprinkle the black sesame seeds and coriander and turn over again and begin to roll into an oval shape, use flour for dusting.
Cook kulcha on a tava until both sides are golden brown and puff up.
Spread butter on kulcha and serve hot!