An extraordinary kulcha with a spicy and satisfying taste, which makes it fit to be served just like that without any elaborate side-dishes.With a rich stuffing of paneer and potatoes, flavoured with myriad ingredients like green chillies, ginger, onions and herbs like coriander and mint, this Hyderabadi Paneer Potato Kulcha has a holistic taste and texture. You can enjoy it for breakfast or as a snack , carry it in your lunch box, or even serve it at a party. Simple accompaniments like raita and pickles are enough to make it a complete meal.
|For the dough:|
|Plain flour||1 Cup (16 tbs)|
|To be mixed into a stuffing:|
|Grated paneer||1/4 Cup (4 tbs)|
|Potatoes||1/2 Cup (8 tbs)|
|Onions||1/4 Cup (4 tbs) , finely chopped|
|Coriander||1/4 Cup (4 tbs) , finely chopped|
|Mint leaves||2 Tablespoon , finely chopped|
|Green chillies||2 Teaspoon|
|Ginger paste||1/2 Teaspoon|
|Cumin seed powder||1/2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Plain flour||3 Tablespoon (For dusting)|
|Ghee||4 Tablespoon (use as required)|
For the dough:
1. Combine all the ingredients in a deep bowl and knead into a soft dough without using any water.
2. Cover with a lid and keep aside for 15 minutes.
3. Divide the stuffing into 5 equal portions. Keep aside.
4. Divide the dough into 5 equal portions.
5. Roll a portion of the dough into a 150 mm. (6) diameter circle using a little plain flour for rolling.
6. Put a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly and roll out again into a 150 mm. (6") diameter circle, using a little plain flour for rolling.
7. Heat a non-stick tava (griddle) and cook the kulcha, using ghee, till golden brown spots appear on both the sides.
8. Repeat steps 3 to 5 to make 4 more kulchas.
9. Serve hot.