Hyderabadi Paneer Potato Kulcha
by Tarla Dalal
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Added to 5 cookbooks
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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 .
- Combine all the ingredients in a deep bowl and knead into a soft dough without using any water.
- Cover with a lid and keep aside for 15 minutes.
- Divide the stuffing into 5 equal portions. Keep aside.
- Divide the dough into 5 equal portions.
- Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
- 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.
- Heat a non-stick tava (griddle) and cook the kulcha, using ghee, till golden brown spots appear on both the sides.
- Repeat steps 3 to 5 to make 4 more kulchas.
- Serve hot.
Nutrient values per serving
|Vitamin A||170.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||4.6 mg|
|Folic Acid||3.9 mcg|
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