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Paneer Kulcha

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Ingredients

Adjust Servings:
200 gm grated paneer (cottage cheese)
½ refined flour
½ medium onion
salt to taste
½ teaspoon powdered red chilli
½ teaspoon cottage cheese
Kalonji – onion seeds as required
Butter as required
For the dough
½ teaspoon baking powder
2 cups maida – refined flour
¼ teaspoon baking soda
½ teaspoon salt
½ cup milk
1 teaspoon Sugar
1 teaspoon yogurt
Oil as required

Paneer Kulcha

Features:
  • Veg
Cuisine:
  • 3 hrs
  • Serves 2
  • Medium

Ingredients

  • For the dough

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Punjabi food is nutritious and full of bucolic flavour. The practice of cooking in tandoors or community ovens endures in the country side even until nowadays. The food is typified by a richness of products of dairy origin in the form of dahi, paneer, and malai.

Kulchas are flatbreads (made from refined flour) packed with a variety of contents – right from mixed vegetables to paneer to potatoes.

Kulchas are usually served alongside pickle, yoghurt raita (an Indian side dish comprising yoghurt, spices and chopped cucumbers), and a spicy chickpea curry.

Specifically, as for paneer kulcha, the flatbread is stuffed with a mixture of cottage cheese or crumbled paneer that is slightly spiced.

Health Benefits

Paneer kulcha contains a significant amount of carbohydrate, proteins, fats and even micronutrients such as zinc. A single meal gives calories close to 1700 Kcal. It is indeed a nutritious meal.

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Howto make 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.

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