Hyderabadi Paneer Potato Kulcha


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Hyderabadi Paneer Potato Kulcha

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
हैदराबादी पनीर-आलू कुल्छा - हिन्दी में पढ़ें 

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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.

Try other kulcha recipes like Paneer Kulcha and Pudina Kulcha .

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Hyderabadi Paneer Potato Kulcha recipe - How to make Hyderabadi Paneer Potato Kulcha

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
Show me for servings

Ingredients

For The Dough
1 cup plain flour (maida)
a pinch of sugar
5 tbsp milk
1 tsp oil
salt to taste

To Be Mixed Into A Stuffing
1/4 cup grated paneer (cottage cheese)
1/2 cup boiled and mashed potatoes
1/4 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
2 tsp finely chopped green chillies
1/2 tsp ginger (adrak) paste
1/2 tsp cumin seeds (jeera) powder
1 tsp lemon juice
salt to taste

Other Ingredients
plain flour (maida) for rolling
ghee for cooking
Method
For the dough

    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.

How to proceed

    How to proceed
  1. Divide the stuffing into 5 equal portions. Keep aside.
  2. Divide the dough into 5 equal portions.
  3. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
  4. 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.
  5. Heat a non-stick tava (griddle) and cook the kulcha, using ghee, till golden brown spots appear on both the sides.
  6. Repeat steps 3 to 5 to make 4 more kulchas.
  7. Serve hot.

Nutrient values (Abbrv) per serving
Energy139 cal
Protein3.7 g
Carbohydrates17.3 g
Fiber0.4 g
Fat5.8 g
Cholesterol2 mg
Sodium5.8 mg

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Reviews

Hyderabadi Paneer Potato Kulcha
5
 on 11 Mar 17 02:43 PM


Woow a usual combination with a unusual taste, I made it more spicy and it was just perfect for my evening tea on Sunday evening with my family... Just loved it!!!