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- Duration: 1 hour
- Serves: 2 people
Spice Level: Medium
Adding curd along with the flour while kneading, gives the kulcha its soft texture.
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Kulcha is a popular leavened flat bread, traditionally baked in a tandoor and is an integral part of Punjabi breakfast or anytime snack.
- Oil/Ghee (to cook) (1 tbsp)
- All-purpose flour (maida) ( 2 cups)
- Baking powder ( 1/2 tsp)
- Sugar ( 1 tsp)
- Clarified butter (ghee) (1 tbsp)
- Curd (dahi) (1/2 cup)
- Salt (a pinch)
- Cottage cheese (paneer) (200 gms) (grated)
- MTR Garam Masala (1 tsp)
- Onion, finely chopped (1)
- Coriander (dhaniya), finely chopped ( 2 tbsp)
- Green chillies (hari mirch), finely chopped ( 2)
- Salt ( to taste)
- Mix all ingredients given under filling and set aside.
- Mix flour, sugar, baking powder, salt, curd, ghee and knead by adding little water to make a soft dough.
- Cover and allow it to rest for 20 mins.
- Dive the dough into equal portions and shape it into pedas (balls).
- Roll out each peda in to a three-inch circle.
- Place the stuffing at the centre of the circle and pull the edges to cover the entire filling into the shape of a ball.
- Roll out or pat the peda as flat as possible.
- Heat a tawa over low flame and sauté the kulcha using ghee or oil till it is brown on both the sides.
- The soft paneer kulchas are ready to be eaten, hot with mint chutney and Amritsari chhole.
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