Hyderabadi Paneer Potato Kulcha by Tarla Dalal

Hyderabadi Paneer Potato Kulcha by Tarla Dalal

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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.

  

Recipe Description for Hyderabadi Paneer Potato Kulcha

Preparation Time: 
Cooking 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.

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