Ingredients (measuring cup used, 1 cup = 250 ml)
for kulcha dough:
1 cup whole wheat flour/atta, 120 grams
1 cup all purpose flour/maida, 125 grams
¼ tsp baking soda
2 tablespoons curd/yogurt/dahi
1 tablespoon oil or ghee
1 teaspoon sugar
1 teaspoon salt or add as per taste
⅓ to ½ cup water or add as required
for paneer stuffing:
200 grams paneer/cottage cheese
3 tablespoons chopped coriander leaves
1 or 2 green chilies, chopped
¼ teaspoon red chilli powder/lal mirch powder
¼ teaspoon garam masala powder
¼ teaspoon ajwain/carom seeds (can add cumin/jeera, instead)
½ teaspoon amchur powder/dry mango powder
salt as required
oil or ghee as required for roasting
butter as required
sesame seeds/til as required, optional
How to make the recipe:
preparing the kulcha dough:
in a mixing bowl take all the ingredients mentioned "for kulcha dough" above, except water.
then with a spoon or with your hands lightly mix everything.
first add ¼ cup water. add water in parts while kneading. the amount of water to be added, depends on the quality of flours. so add accordingly.
mix and then begin to knead.
add more water as required and knead to a smooth soft dough. cover the dough and keep aside for 2 hours for it to leaven.
preparing the paneer stuffing:
before preparing kulchas, crumble or grate paneer. if the paneer is fresh and soft, then you can crumble easily.
add all the herbs, spices powders and salt to the paneer.
mix the spices and herbs with the crumbled paneer very well. check the taste and add more of the salt, green chilies, red chili powder, garam masala powder and dry mango powder if required. cover and keep aside.
assembling and preparing paneer kulcha:
after 2 hours, lightly knead the dough again.
make medium sized balls from the kulcha dough. if you want you can keep the dough balls covered for another 15 to 20 minutes before stuffing and rolling.
dust the dough balls with some whole wheat flour.
with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
place 2 to 3 tablespoons of the paneer stuffing in the center. keep 1 to 1.5 inches space all over the circumference.
bring the edges together and join them at the center.
press the joined edges at top and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough. adding sesame seeds is optional. you can skip it.
sprinkle some flour and gently roll to a large disc of about 6 to 7 inches in diameter.
on a hot tava or griddle, gently place the stuffed kulcha.
flip over when one side is partly cooked. spread some ghee or oil on this side. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.
now spread some ghee or oil on this side.
press the edges with a spatula to ensure that they are cooked.
flip once or twice to ensure even roasting and cooking. place the kulcha in a roti basket. add ½ to 1 tsp of butter and spread it with a butter knife or spoon. prepare all the kulchas with the above method and stack them up. after making each paneer kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles. you can also serve kulchas straightaway from the tawa to the plate.
serve paneer kulchas hot or warm with butter, curd or mango pickle or punjabi chole or any chana or legume curry of your choice.