Paneer Kulcha 2 ways without Tandoor I Imli Pyaz Chutney I पनीर कुलचा & चटनी I Pankaj Bhadouria
Here on popular demand! A Paneer Kulcha without Tandoor! This paneer Kulcha has the same flavour, texture and taste as the Paneer Kulcha you get straight out of the tandoor in a restaurant. This Paneer Kulcha has a smoky tandoor flavour too!
And we can make these paneer Kulcha in 2 ways without tandoor. One way is on the regular tawa over which you make roti. The other way to make Paneer Kulcha without tandoor is to use a pressure cooker inverted over the gas stove. You can place the rolled out Paneer kulcha on the inner wall of the pressure cooker and make 3 Paneer Kulcha at a time.
To go with the paneer kulcha, there is also the imli pyaz ki chutney. This imli pyaz ki chutney, made with tamarind chutney compliments the taste of the paneer Kulcha beautifully.
Also there are tips and tricks to get the perfect dough, how to ensure that the Kulcha doesn’t burst while rolling the stuffing doesn’t come out and much more!
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Recipe ;
Paneer Kulcha
Prep time: 20 minutes + Resting time
Cooking time: 15-20 minutes
Serves: 7-8 kulchas
Ingredients:
For Dough:
2 cups flour
½ cup hot water
¼ cup milk
½ cup Curd
2 tsp Sugar
2 tbsp Ghee
1 tsp Baking powder
1/4th tsp Baking soda
½ tsp Salt
For filling:
250g Paneer
2 Medium Onions
1 tbsp Cumin seeds
1 tbsp Coriander seeds
1 tbsp Ginger, chopped
2 Green chillies, chopped
2 tbsp coriander leaves, chopped
2 tbsp Fresh mint, chopped)
½ tsp Black salt
1 tsp Red chilli powder
1 tsp Dry mango powder
2 tsp Anardana powder
Salt to taste
Method:
In a mixing bowl, add warm water, warm milk, curd, sugar and ghee, mix well until the sugar dissolves.
Add to the flour, add baking powder, baking soda and mix well. Knead it well for at least 12-15 minutes stretching out the dough.
Apply some ghee over the dough surface and rest covered for at least an hour.
Then knead the dough once again and divide in equal size dough balls. Apply some oil over the dough balls surface and rest them for at least ½ an hour, covered with a damp cloth.
Dry roast jeera & coriander seeds, on low flame until they are fragrant, transfer them in a mortar pestle and crush them coarsely.
Finely chop the onions. Add 1 tsp salt, mix well and set aside for 10 minutes to sweat.
Grate the paneer.
For making the filling, add grated potatoes & all the remaining ingredients in a mixing bowl, along with the crushed cumin & coriander seeds, mix well.
Add onions to the mixture, but make sure to add them just before making the kulchas or else the raw onions may leave a smell in the entire filling. Mix & combine well, the kulcha filling is ready to be used.
Imli Pyaz ki Chutney
Preparation Time: 15 minutes
Ingredients:
50g Soaked Tamarind
½ cup Onions, chopped
2 tbsp Fresh coriander
2 tbsp Mint leaves
1 tsp chopped Ginger
1 tsp chopped Green chillies
1 tsp roasted Cumin powder
½ tsp Black salt
1 tsp Anardana powder
1 tsp red chilli powder
¼ cup grated boiled potato
Salt to taste
3 tbsp grated jaggery
Method:
Soak the tamarind in 1 cup water for 2 hours. Pass through a strainer to extract the pulp.
Mix in all the other ingredients and mix well. Add water as required to adjust consistency as desired.
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22 июн 2023
