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For the kulcha dough
- 1 cup whole wheat flour
- 1 teaspoon fresh yeast, crumbled
- A pinch sugar
- 1/2 tsp salt
To be mixed into a paneer stuffing
- 1/2 cup paneer crumbled
- 1 green chilli finely chopped
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon kasruri methi
- 2 tbsp chopped coriander
- salt to taste
For the kulcha dough
- Dissolve the yeast and sugar in 2 tbsp of lukewarm water and leavea side for 10 minutes till the yeast ferments.
- Combine all the ingredients in bowl and knead into a soft dough, uaing enough water.
- Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume.
- Divide the dough into 5 equal portions and keep aside.
Preparation:
- Roll out one portion of the kulcha dough into a round shape.
- Place one portion of the paneer stuffing in the centre of the circle.
- Bring together all the sides and seal tightly.
- Roll out again into a circle with the help of a little flour.
- Cook on a non-stick pan,using a little oil, until both sides are golden brown.
- Repeat with rest of the balls and make fluffy kulchas.
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