Handmade Paneer Stuffed Kulcha

Ingredients

• 2 cups cups All-purpose flour
• 1 tsp tsp Active dry yeast
• 1 tsp tsp Sugar
• 3/4 cup cup Warm milk
• 2 tbsp tbsp Plain yogurt
• 200 g g Paneer (fresh, crumbled)
• 1 small Onion (finely chopped)
• 1 Green chili (finely chopped)(optional)
• 1 tsp tsp Ginger (grated)(optional)
• 2 tbsp tbsp Cilantro (chopped)
• 1/2 tsp tsp Garam masala
• 1/2 tsp tsp Red chili powder
• 1/2 tsp tsp Amchur (dried mango powder)(optional)
• 1 tsp tsp Salt
• 2 tbsp tbsp Ghee or butter

Instructions

1. 1

   Make the dough: In a bowl, dissolve yeast and sugar in warm milk and let sit 5 minutes until frothy. Add flour, yogurt, and salt; knead 8-10 minutes into a soft dough. Cover and let rise in a warm place for 30 minutes.

2. 2

   Make the paneer filling: Crumble the paneer finely. Mix in chopped onion, green chili, ginger, cilantro, garam masala, red chili powder, amchur, and a pinch of salt. Divide into 4 equal portions.

3. 3

   While the dough rises, prep the filling (takes about 10 minutes) so everything is ready when the dough is.

4. 4

   Divide the risen dough into 4 balls. Roll each into a 4-inch circle, place a portion of paneer filling in the center, fold the edges over to seal, and gently roll again into a 6-7 inch disc, keeping the filling sealed inside.

5. 5

   Heat a tawa (or heavy cast-iron skillet) over medium-high heat. Place a kulcha on the hot tawa and cook 2-3 minutes until bubbles form and the bottom browns.

6. 6

   Flip and cook the other side 1-2 minutes, then finish directly over an open gas flame (or under a hot broiler) for 30-60 seconds per side until charred spots appear and it puffs slightly.

7. 7

   Brush each hot kulcha with ghee or butter. Repeat with remaining kulchas and serve warm.

8. 8

   Total cook time for all kulchas is about 25-30 minutes including preheating and cooking in batches.