Paneer Kulcha Recipe on Tawa with Secret Tips

By Hebbars Kitchen · 75 min

Ingredients

Instructions

1. In a large bowl, mix 2 cups maida, ½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt and 1 tsp sugar.
2. Add ¼ cup curd and mix well.
3. Add milk as needed and knead into a dough. It will be sticky at first; keep kneading until soft.
4. Add 2 tsp oil and knead well.
5. Cover and rest for 2 hours.
6. For the stuffing, crumble 200 g paneer into a bowl. Add 2 chillies, 1 inch grated ginger, ½ finely chopped onion and 2 tbsp chopped coriander.
7. Add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ¼ tsp kala namak, 1 tsp aamchur and ½ tsp salt. Mix well so the spices are evenly combined, then set aside.
8. Knead the rested dough again and pinch off a ball-sized piece. Stuff it with the paneer mixture.
9. Dust with maida and roll out slightly thick.
10. Brush the top with water and sprinkle with kalonji and coriander.
11. Cook on a hot tawa with some oil. Flip and cook both sides until half cooked.
12. Cook directly over the flame until the kulcha puffs up and is cooked evenly.
13. Rub butter over the top of the kulcha.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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