Hyderabadi Paneer Potato Kulcha


by
Hyderabadi Paneer Potato Kulcha

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

Added to 5 cookbooks   This recipe has been viewed 7295 times

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 .

Add your private note

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

  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

  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 per serving
Energy139 cal
Protein3.7 g
Carbohydrates17.3 g
Fiber0.4 g
Fat5.8 g
Cholesterol0 mg
Vitamin A170.4 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.5 mg
Vitamin C4.6 mg
Folic Acid3.9 mcg
Calcium69.9 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium5.7 mg
Potassium68.1 mg
Zinc0.2 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

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!!!