By Rittwik Naskar
Leavened flatbread stuffed with spiced cottage cheese filling constitutes a Paneer Kulcha. It is soft and delicate with a melt-in-your-mouth texture and now you can make it at home without a tandoor oven by following these simple steps.
1 cup whole wheat flour and AP flour ¼ tsp baking soda 2 tbsp yoghurt 4 tbsp ghee 1 tsp sugar and salt ⅓ cup water 200 gm paneer 3 tbsp chopped coriander leaves and sesame seeds 1 green chilli, finely chopped ¼ tsp garam masala powder, jeera, ajwain, and amchur powder
In a mixing bowl add the flour, baking soda, yoghurt, sugar, a tbsp of ghee, and ¼ tsp salt and mix them. Gradually add the water and keep kneading till a soft dough forms.
Cover the dough with a wet cloth and let it leaven for a couple of hours. Start working on the filling in the meantime.
In a separate bowl, grate or crumble the paneer and add the spices, green chilli, and freshly chopped coriander and set aside.
After two hours, bring out the dough and knead lightly before forming dough balls and rolling them out.
Apply flour on the rolling surface and roll out the dough balls before placing 2-3 tbsp of filling in the centre.
Bring the edges together, seal them shut, and then roll them out. Sprinkle sesame seeds on one side of the kulcha and press them onto it.
In a skillet, add the ghee and let it come upto heat before placing the rolled-out kulcha on top of it.
Apply ghee to both sides of the kulcha and cook it on the skillet by pressing on it with a spatula for even cooking.