Paneer Kulcha

1. Pour and mix the flour, baking soda, baking powder and salt together in a bowl. After adding yoghurt, milk, and sugar, work the mixture well into a dough that is medium and soft.
2. On the dough, add a tablespoon of oil. Leave the dough covered for an hour with a moist cloth. Chop up onions and sift it with paneer in a basin. Add red chilli powder and salt and mix well.
3. Using a little oil, smear your palms and take on one palm a part of the dough. Spread out the dough using your fingers, put a ration of the filling in the middle, fold the edges and carefully seal it to completely enfold the filling. Then shape into pedas.
4. In a similar fashion, work the remaining dough and filling. On every peda, place little oil and lightly press. Then have them put aside for the quarter of an hour.
5. Over every peda, scatter a few seed of onion. With water, moisten your left hand; put a peda on it and spread into a circular kulcha with the aid of both hands.
6. Make hot a tawa – convex or concave disc-shaped frying pan made from a metal. Put a kulcha on it with the water-dampened side facing down. Close and cook until the underside turns golden. Toss, close and cook until the other side turns golden too.
7. Serve hot sprinkled with butter.

You can relish your paneer kulcha whenever you desire and at any place you are. Simply preserve it in a Vaya Tyffyn lunchbox while you continue with your work.

Come lunchtime, it will be there for you, sizzling hot still as if you just lifted it off the hot tawa. Vaya Tyffyn lunchbox will keep your meal warm.

Trivia

Kulcha is a flatbread that takes its origin from the Indian subcontinent. There are many variants. Paneer kulcha is a flatbread stuffed with paneer which is cottage cheese.