Kulcha (Paneer Aloo Stuffed)

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. In a bowl, mix the flour, baking powder, baking soda, sugar, salt and instant yeast if using. Add the warm milk, yogurt and oil or melted butter.
2. Mix into a soft, non-sticky dough, adding more milk if needed. Knead 6-7 minutes until smooth and elastic, then shape into a ball.
3. Grease the bowl and the dough with a teaspoon of oil, return the dough, cover and rest in a warm place for 20 minutes, or 1-2 hours if using yeast.
4. Heat the ghee in a pan. Soften the green chilies and onions until golden.
5. Add the ginger and cook for a minute. Add the sesame seeds if using and toast for a minute.
6. Stir in the chili powder, cumin, coriander, garam masala, amchur and salt.
7. Add the carrot and cook for 1-2 minutes, then stir in the paneer and cook 2-3 minutes until hot.
8. Add half the coriander leaves and the potato. Mix and taste, adjusting the seasoning. Let the filling cool completely.
9. Punch down the dough and divide into 6 portions. Shape each into a ball, tucking the ends into the center, and cover.
10. Flatten one portion with your fingers into a 4-inch disc. Place 2 tablespoons of filling in the center, push it down, bring the sides over and seal well, then shape into a ball.
11. Grease a rolling board, roll the dough into a 6-inch kulcha. Sprinkle with some coriander leaves and sesame or kalonji seeds, and roll lightly.
12. Heat a pan on medium-high. Cook the kulcha for 3-4 minutes until bubbles appear, then flip and cook until brown spots show and the edges are cooked through.
13. Optional: place the cooked kulcha upside down on a wire rack over a low flame until lightly charred in spots.
14. Brush the kulcha with butter and serve hot.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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