Hyderabadi Paneer Potato Kulcha
by Tarla Dalal
Added to 11 cookbooks
This recipe has been viewed 19010 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 .
For the dough- Combine all the ingredients in a deep bowl and knead into a soft dough without using any water.
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- Cover with a lid and keep aside for 15 minutes.
How to proceed- 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.
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- 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.
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- Heat a non-stick tava (griddle) and cook the kulcha, using ghee, till golden brown spots appear on both the sides.
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- Repeat steps 3 to 5 to make 4 more kulchas.
- Serve hot.
Hyderabadi Paneer Potato Kulcha Video by Tarla Dalal
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Nutrient values (Abbrv) per serving
| Energy | 139 cal |
| Protein | 3.7 g |
| Carbohydrates | 17.3 g |
| Fiber | 0.4 g |
| Fat | 5.8 g |
| Cholesterol | 2 mg |
| Sodium | 5.8 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
No review of this type was found
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