|Aloo Paneer Kulcha|
Kulcha is a type of flatbread mainly cooked on tandoor. Since we dont have tandoor at home, you can try to cook with oven or stove top. Kulcha and Naan are somewhat similar except for the difference Naan is cooked using yeast and for Kulcha we use baking powder and baking soda. In my Naan post, i tried to cook without yeast which is similar to Kulcha preparation. I have used the same ingredients of Naan here except lemon juice. The stuffing part of Kulcha is very interesting. You can use any kind of stuffing here and enjoy.
- 3 cup Maida (all purpose flour)
- 1/2 cup yogurt / curd
- 1/4 cup cooking oil
- 1/4 cup water
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp sugar
For Filling :
- 2 medium sized potatoes – boiled and mashed
- 1/2 cup scrambled paneer
- 2 green chilies – finely chopped
- 1/4 cup chopped coriander
- salt to taste
- Sieve maida and combine with baking powder, baking soda, salt and sugar in a mixing bowl.
- Add oil & curd. Knead well and add water. Knead to a soft and smooth dough. If the dough is sticky, add little oil / flour to it and knead again for 5 mins. The longer you knead, the softer kulcha will be.
- Close it with a moist cloth and keep in a warm place for 2-3 hrs. In the meantime, prepare the stuffing. Combine all the ingredients mentioned for stuffing in a mixing bowl and keep aside.
- Take out the dough and sprinkle little flour. Knead again for few seconds. Divide the dough into 8 balls.
- Take a ball and dust with flour. Roll to form a small circle. Make a small ball of the filling but make sure it is not too big than the dough circle. Place the ball in the middle of the dough circle and close all the edges to form a ball.
- Flatten the disc and dust with flour. Roll it with rolling pin to form chapati like shape. Dont roll it too thin. Similarly roll all the balls.
- Heat a tava or frying pan. The tava should be very hot so keep it on high flame for few mins. Take the rolled out kulcha and place it over hot tava.
- Cook it on medium flame now onwards. Once small bubble starts appearing, turn the other side of kulcha and brush little oil/ghee.
- Once brown spots form on both the sides, remove from the heat and brush with little oil/ghee. Proceed with other kulcha. Serve hot with any curry of your choice.