Ingredients
For dough:
2 cup maida
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp sugar
¼ cup curd
milk, for kneading
2 tsp oil, for greasing
For paneer stuffing:
200 gm paneer, crumble
2 green chilies finely chopped
1" ginger, grated
½ onion, finely chopped
2 tbsp coriander leaves finely chopped
¼ tsp turmeric pdr
½ tsp chili powder
½ tsp cumin powder
¼ tsp rock salt
1 tsp amchur pdr
½ tsp salt
Other ingredients:
kalonji / onion seeds
coriander leaves
butter, for greasing
Preparations
In a large bowl take 2 cup maida, ½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt, 1 tsp sugar and mix well.
Add ¼ cup curd and mix well.
Now add milk as required and start to knead the dough.
The dough will be sticky in beginning; keep kneading till the dough turns soft.
Add 2 tsp oil and continue to knead well.
Cover and rest for 2 hours.
To prepare the paneer stuffing, in a bowl, take 200 gram of crumbled paneer.
Add 2 chilies, 1" ginger, ½ onion, and 2 tbsp coriander.
Also, add ¼ tsp turmeric, ½ tsp chili powder, ½ tsp cumin powder, ¼ tsp rock salt, 1 tsp amchur, and ½ tsp salt.
Mix well, making sure all the spices are well combined. Keep aside.
After the dough has rested well, knead again and pinch a ball-sized dough.
Stuff in the ball-sized paneer stuffing.
Dust it with maida and roll it slightly thick.
Spread the water on top and sprinkle with kalonji and coriander.
Cook in hot tawa by adding some oil.
Flip over and cook both the sides till it's half cooked.
Now directly cook on the fire till the kulcha puffs up and cooks uniformly.
Rub some butter on top of the kulcha.
Enjoy Paneer Kulcha with some gravy, pickles and curd.
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