Paneer Kulcha with Burnt Garlic & Mint Chutney BM#4 Day 2
N loves kulchas, loves kulchas in any form... the plain kulcha, onion kulcha , paneer kulcha any form of kulcha... So sometime back I took it on myself to make the yummiest possible kulcha at home and I am proud to say I did it.... here is presenting to u the yummiest paneer kulcha.
and I served it with another yummy thing, burnt garlic and mint chutney. I am usually love green chutneys in all forms and keep on experimenting with them a lot so when I saw this I knew its something I had to make and I am glad I did because it was among the best mint chutneys I have had.
Recipe : Paneer Kulcha (Adapted from Tandoori Cooking @ Home by Sanjeev Kapoor)
For the dough
For the filling
- Sift the flours together with baking powder and salt. Mix everything apart from oil and knead till soft for about 5 minutes. If u feel the dough is hard add some more milk or water.
- Add the oil and knead again till about incorporated. Cover with a wet muslin cloth and keep aside for atleast one hour.
- In the meanwhile mix all ingredients of the filling and keep aside.
- Divide the dough into balls of the size u make paranthas (I got about 7 kulchas from the dough)
- Place the balls of the dough on the lightly floored chakla or directly on the counter whatever u prefer, flaten it a little and add ball of filling to the small. Repeat for all the dough.
- Keep the prepared balls aside for about 5-10 mins.
- Roll them and bake in a preheated oven at 180C for about 12 mins or till done.
- If u want the top more browned heat it directly on the flame too for 30 seconds.
- Heat oil in a pan and add crushed garlic to it. fry for about 1 minute.
- Add the black salt to it and fry till it turns totally burn, the idea is to burn it.