I am addicted to punjabi cuisine .I love chola bhatura , punjabi kadhi, aloo matar ,palak paneer ,parathas and ofcourse kulchas...list goes on and on.
I have blogged about aloo kulcha earlier .todays recipe is Paneer Kulcha
I wanted to make this paneer kulcha since long time but somehow kept on postponing & ended in other paneer dishes.Last weekend both milk packets got spoilt & I made paneer from them.
Obviously taste of home made paneer is definitely different & nowadays I refrain from buying paneer from market as I make it at home only.Pls chk out here for recipe of how to make paneer at home ?
Coming back to recipe Paneer Kulcha recipe is simply Indian flat bread stuffed with cottage cheese - paneer along with few spices.Sounds yummy, right?
We can enjoy this Paneer kulcha just with pickle or Raitha or pain curd (dahi) .it is a easy lunch box menu & kids favorite too
Paneer is known as indian cottage cheese, very much common in Indian Cusine. I love to eat paneer in any form
After tasting this kulcha all i can say is "Step out of the stereotype, set aside the aloo and pyaaz and make paneer kulchas instead! use fresh, homemade paneer to transport yourself to seventh heaven. "
Kulcha (Urdu: کلچه, Hindi: कुलचा; Punjabi: ਕੁਲਚਾ) is a type of leavened north Indian flatbread made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.
Kulcha is a typical Punjabi recipe, originating in Punjab. Amritsar is known for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry).
. The leavened maida or refined flour flat breads called kulchas are stuffed with potatoes (aloo),onion and lots of spices and anardana(pomegranate seeds) , are rolled into a flat round bread and baked in an earthen clay oven until golden brown and served with channa(yoghurt),dahi or pickleThe ingredients are similar to aloo paratha except the outer covering is all purpose flour.It is rubbed with butter and then eaten with spicy chole...
Serves 7 kulchas
Ingredients :
Kulcha
Maida (white flour/all purpose flour) - 400 gms. (3 cup)
Curd - 3 table spoon.
Baking soda - 1/3 tea spoon.
Baking powder - 1/2 tea spoon.
Sugar - 1 tea spoon.
Oil - 1 table spoon.
Salt - 3/4 tea spoon (or according to the taste)
Carom seeds (Owa/ajwain) or cumin seeds (jeera/jira) - 1 tea spoon.
Filling /stuffing
1 cup grated paneer
1 tbsp chopped coriander (dhania)
1/2 tsp roasted and ground cumin seeds (jeera)
2-3 finely chopped green chillies
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp ajwain owa
1 tsp chilli powder
1 tsp dried mango powder (amchur) /chat masala
1 tsp anardana (optional)
1 tsp pepper powder (optional)
1 tsp finely grated ginger (ala)
1 tsp coriander (dhania) powder
pinch sugar
1 onion chopped finely (optional)
salt to taste
Method :
1.Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands.
2.Knead the flour with luke warm water to make a smooth dough. Apply oil to the dough and keep it in a covered bowl at a warm place. Within 3-4 hours the dough will rise.
3. Punch the dough once again to fix it. The dough to make kulcha is ready.
4. In the meantime mix all the ingredients for stuffing in a bowl .taste seasoning & adjust accordingly The filling to stuff the kulcha is ready.
5.Make 8-10 round balls of the dough. Make equal amount of small balls of the paneer mixture also.
6.Take one ball of the dough and roll it into a flat disc of 3 inch. Put the paneer mixture ball on the disc and press it with hands so it settles down on the dough. Fold and close the disc from all the sides as shown below.
7.Dust the kulcha with dry maida and press it with light hands to increase its size upto 3 inch. Now roll the kulcha into a flat disc of 6-7 inch with the roller. Fix some carom seeds or cumin seeds over the at the top of the kulcha.
8.You can bake the kulcha in oven, pan (tawa) or tandoor.
9.Heat a tava /pan . Put the kulcha in the pan and roast it until it turns brown from the bottom surface. Pour some oil or ghee on the upper surface once the lower surface turns brown. Roast it till both the surface turns brown in colour. Prepare all the kulchas in the same manner.
10.Serve the Paneer stuffed kulchas with curd, chutney,mango pickle or chole recipe.
Tip /variation:
1. For baking kulcha in an oven grease a tray with oil. Put 2 kulchas in the pan and pre-heat the oven at 300 centigrade. Place the tray in an oven and bake the kulcha for 2 minutes. Flip the side of the kulchas after 2 minutes and bake again till both the surfaces turn brown in colour. Now take out the tray from the oven and serve the hot baked kulchas with curd, aloo matar, pickle or chole recipe.
2. can use black sesame seeds /kalonji/owa /jeera to top up the kulcha
I have blogged about aloo kulcha earlier .todays recipe is Paneer Kulcha
I wanted to make this paneer kulcha since long time but somehow kept on postponing & ended in other paneer dishes.Last weekend both milk packets got spoilt & I made paneer from them.
Obviously taste of home made paneer is definitely different & nowadays I refrain from buying paneer from market as I make it at home only.Pls chk out here for recipe of how to make paneer at home ?
Coming back to recipe Paneer Kulcha recipe is simply Indian flat bread stuffed with cottage cheese - paneer along with few spices.Sounds yummy, right?
We can enjoy this Paneer kulcha just with pickle or Raitha or pain curd (dahi) .it is a easy lunch box menu & kids favorite too
Paneer is known as indian cottage cheese, very much common in Indian Cusine. I love to eat paneer in any form
After tasting this kulcha all i can say is "Step out of the stereotype, set aside the aloo and pyaaz and make paneer kulchas instead! use fresh, homemade paneer to transport yourself to seventh heaven. "
Kulcha (Urdu: کلچه, Hindi: कुलचा; Punjabi: ਕੁਲਚਾ) is a type of leavened north Indian flatbread made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.
Kulcha is a typical Punjabi recipe, originating in Punjab. Amritsar is known for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry).
. The leavened maida or refined flour flat breads called kulchas are stuffed with potatoes (aloo),onion and lots of spices and anardana(pomegranate seeds) , are rolled into a flat round bread and baked in an earthen clay oven until golden brown and served with channa(yoghurt),dahi or pickleThe ingredients are similar to aloo paratha except the outer covering is all purpose flour.It is rubbed with butter and then eaten with spicy chole...
Serves 7 kulchas
Ingredients :
Kulcha
Maida (white flour/all purpose flour) - 400 gms. (3 cup)
Curd - 3 table spoon.
Baking soda - 1/3 tea spoon.
Baking powder - 1/2 tea spoon.
Sugar - 1 tea spoon.
Oil - 1 table spoon.
Salt - 3/4 tea spoon (or according to the taste)
Carom seeds (Owa/ajwain) or cumin seeds (jeera/jira) - 1 tea spoon.
Filling /stuffing
1 cup grated paneer
1 tbsp chopped coriander (dhania)
1/2 tsp roasted and ground cumin seeds (jeera)
2-3 finely chopped green chillies
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp ajwain owa
1 tsp chilli powder
1 tsp dried mango powder (amchur) /chat masala
1 tsp anardana (optional)
1 tsp pepper powder (optional)
1 tsp finely grated ginger (ala)
1 tsp coriander (dhania) powder
pinch sugar
1 onion chopped finely (optional)
salt to taste
Method :
1.Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands.
2.Knead the flour with luke warm water to make a smooth dough. Apply oil to the dough and keep it in a covered bowl at a warm place. Within 3-4 hours the dough will rise.
3. Punch the dough once again to fix it. The dough to make kulcha is ready.
4. In the meantime mix all the ingredients for stuffing in a bowl .taste seasoning & adjust accordingly The filling to stuff the kulcha is ready.
5.Make 8-10 round balls of the dough. Make equal amount of small balls of the paneer mixture also.
6.Take one ball of the dough and roll it into a flat disc of 3 inch. Put the paneer mixture ball on the disc and press it with hands so it settles down on the dough. Fold and close the disc from all the sides as shown below.
7.Dust the kulcha with dry maida and press it with light hands to increase its size upto 3 inch. Now roll the kulcha into a flat disc of 6-7 inch with the roller. Fix some carom seeds or cumin seeds over the at the top of the kulcha.
8.You can bake the kulcha in oven, pan (tawa) or tandoor.
9.Heat a tava /pan . Put the kulcha in the pan and roast it until it turns brown from the bottom surface. Pour some oil or ghee on the upper surface once the lower surface turns brown. Roast it till both the surface turns brown in colour. Prepare all the kulchas in the same manner.
10.Serve the Paneer stuffed kulchas with curd, chutney,mango pickle or chole recipe.
Tip /variation:
1. For baking kulcha in an oven grease a tray with oil. Put 2 kulchas in the pan and pre-heat the oven at 300 centigrade. Place the tray in an oven and bake the kulcha for 2 minutes. Flip the side of the kulchas after 2 minutes and bake again till both the surfaces turn brown in colour. Now take out the tray from the oven and serve the hot baked kulchas with curd, aloo matar, pickle or chole recipe.
2. can use black sesame seeds /kalonji/owa /jeera to top up the kulcha
