Kulcha is similar to the naan from Punjabi Cuisine but thicker in consistency. This kulcha can be made plain and served with curry or it can be made stuffed with aloo, gobi, paneer etc.
Kulcha tastes better when eaten hot of the tawa. Since we use all purpose flour, it gets rubbery once it gets cold.
Preparation Time: 2 hours
Cook Time : 5 minutes per kulcha
Serves : 8
All purpose flour: 2 cups
Sooji: 2 tablespoons
Baking Powder: 1 teaspoon
Baking Soda : 1/4 teaspoon
Salt : 1/2 teaspoon
Sugar : 1 teaspoon
Yogurt/curd : 1/4 cup
Water : 3/4 cup
Oil : 2 teaspoon
Cilantro/coriander leaves : 4 teaspoons
Butter : to brush
Homemade Paneer : 2 cups crumbled
Onion : 1 medium chopped
Salt to taste
Red chilli powder : 2 teaspoons
Amchur : 1/2 teaspoon
Garam masala : 1 teaspoon
In a mixing bowl, add all purpose flour, sooji, baking powder, baking soda, salt, sugar, curd and mix well.
Add water and knead the dough. Add oil and knead to smooth and soft dough. Cover and rest for 2 hours.
Heat oil in a pan, add onions and saute them for 3-4 minutes until they are golden brown.
Add crumbled paneer, salt, red chilli powder, amchur, garam masala and saute for 5 minutes. Turn off the stove,
Divide the dough into 8 equal size balls.
Take a ball, using some all purpose flour, gently roll into a round shape using a rolling pin. Add the stuffing, close it as shown in the pics and gently roll until the kulcha is spread out along with the stuffing.
Brush some water and put it on a hot tawa, brush some water and press the cilantro leaves and cook for 1 1/2 minutes each side. Take it out and smear butter.
Serve hot with curry or raita.