Directions
Paneer Kulcha, Pyaz Imli Chutney
Note – Makes 5 small kulchas. Weight of dough balls 75 gms each.
Ingredients
All Purpose Flour (Refined flour) – 1½ cup
Salt (Salt) – ½ tsp
Cheeni (Sugar) – 1 tsp
Baking powder – ¼ tsp
Baking Soda (Baking soda) – ¼ tsp
Dahi (Curd) – ¼ cup
Doodh (milk) – ¼ cup
Pani (water) – 2 tbsp
Oil – 1 tbsp
Tel (Oil) – for brushing
Kalonji – 1 tbsp
Melon Seeds – ¼ cup
Coriander, chopped – ¼ cup
For Stuffing
Paneer, grated – 1 cup
Coriander seeds, pounded – 1 tbsp
Cumin – ½ tsp
Onion, finely chopped – 2 tbsp
Green chilli, chopped – 1 no
Ginger chopped – 1 tsp
Coriander chopped – handful
Salt – to taste
Anardana, pounded – 2 tsp
Garam Masala – ¼ tsp
Chilli Powder – 1 tsp
Salt – to taste
Pyaz Imli Chutney
Tamarind water (thick) – 1 ½ cups
Onion chopped – ½ cup
Spring onion chopped – ¼ cup
Ginger chopped – 2 tsp
Green chilli chopped – 2 nos
Sugar powdered – 3 tbsp
Roasted cumin, pounded – 2 tsp
Salt – to taste
Black salt – ½ tsp
Chilli Powder – 1 tsp
Potato boiled & mashed – ½ cup
Water chilled – ½ cup
Steps
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1
Done
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For the kulcha dough, in flour, sprinkle salt, sugar, baking powder, baking soda, pour curd, oil, and milk. Start kneading them into a dough. Kneed it for 4 to 5 minutes. Collect the dough and cover it with a damp cloth. For the paneer stuffing, in a clean bowl, mash the paneer, then drop in coriander seeds, Cumin, Anardana, Garam Masala, and Chilli Powder. Mix everything together to form a well-combined filling. |
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2
Done
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Divide the dough into equal-sized balls. Take one ball, flatten it, and place a portion of the paneer filling in the centre. Bring the edges together and seal the filling, shaping it into a ball again. Roll out the stuffed ball into a flat disc, like a paratha or roti. Heat a tawa or griddle on medium heat. Place the rolled kulcha on it. |
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3
Done
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Pour the tamarind water into a bowl, add spring onions, onions, salt, black salt, toasted cumin (lightly crushed), chilli powder, ginger, green chillies, boiled & mashed potato, sugar and chopped coriander. Using your hands, mash & mix everything. The idea is to crush the onions with your fingers to release their flavour. Do this for 4-5mins. Now add chilled water to correct the consistency of the chutney. The chutney is ready. |
