- I used my food processor to knead the dough, it can also be kneaded by hand. Take the flour,salt, sugar and yeast in the processor bowl. Add curd and start running the processor to knead dough.
- Slowly add water and oil to get smooth, soft pilable dough. Remove the dough to a large bowl. Let it rest covered for about an hour. The dough can also be made and rested in the fridge overnight, in that case, just remove it from the fridge an hour before making the kulchas.
- While the dough is resting, let us make the filling ready, crumble paneer in a large bowl, add coriander, chilies, onion and salt. Mix well and set aside until use.
- After an hour or so, remove the dough to a flat working surface, punch it down, knead a couple of time and divide the dough 6-8 pieces.
- Dust your kneading surface liberally, flatten each portion of dough and roll it into a circle using a rollig pin, place 3 tablespoon of filling in the centre of the rolled dough. Bring the edges together and seal by pressing it together. Roll again into a flat, thick disc. Take care while rolling, excess pressure might break the dough and the filling might ooze out.
- Heat a tava, when it is smoking hot place the rolled kulcha on it, Flip 3 or 4 times and cook both sides until brown spots appear and the bread puffs a bit.
- Remove from the stove, apply ghee generously on both sides and serve hot. The bread can be paired with any spicy curry, but i served it with raita/spiced yogurt sprinkled with boondi/gram flour crisps.
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