Paneer Kulcha, Paneer Kulcha Made with Dahi, Curd
by Tarla Dalal
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Kulcha is a traditional preparation made with plain flour and curds. The curds add a yummy tanginess to the kulcha. Here the kulcha has been stuffed with a rich and spicy paneer filling.
It is advisable to keep the dough aside covered with a wet muslin cloth for at least 2 hours to allow it to rise. This will make your kulchas fluffier.
These kulchas are excellent and satiating as a one dish meal . Raitas and Chutneys make an excellent match for these kulchas. When had with a bowl of Dal Amritsari or Panchmel Dal it gives you the satisfaction of having had a wholesome and tasty meal.
- Sieve the flour and salt together in bowl.
- Add the curds, mix well and knead into a soft, smooth dough using enough warm water.
- Cover with a wet muslin cloth and keep aside for 2 to 3 hours.
- Divide the mixture into 10 equal portions and keep aside.
- Divide the dough into 10 equal portions and roll out one portion of the dough into a small circle using some flour for rolling.
- Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 75 mm. (3") in diameter, using a little flour for rolling.
- Brush the kulcha lightly with ghee and cook on a hot tava (griddle) on both sides until light brown spots appear on both the sides.
- Repeat with the remaining portions to make 9 more kulchas.
- Brush with a little ghee and serve hot.
Nutrient values per kulcha
|Vitamin A||100.4 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||0.8 mg|
|Folic Acid||0.5 mcg|
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