Paneer Kulcha with Burnt Garlic & Mint Chutney BM#4 Day 2

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.

Paneer Kulcha with Burnt Garlic & Mint Chutney BM#4 Day 2

Recipe : Paneer Kulcha (Adapted from Tandoori Cooking @ Home by Sanjeev Kapoor)

Paneer Kulcha with Burnt Garlic & Mint Chutney BM#4 Day 2N 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 ...

Summary

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    Ingredients

    For the dough
    Maida/all purpose flour 
    1 cup
    Atta/ whole wheat flour  
    1 cup
    Baking powder
    1 tsp
    Salt
    to taste
    Ajwain
    1/4 tsp
    Milk
    1/2 cup
    Curd
    3 tbsps
    Oil
    1 tbsp
    For the filling
    Paneer grated (I used home made paneer, I love it the best) or 1 full cups
    250 gms
    Small onion chopped
    1
    Green chillies chopped
    2
    Salt
    to taste
    Garam masala powder
    1/2 tsp
    Garlic
    6 7 cloves of
    Mint leaves roughly chopped , stalk removed
    1 cup of
    Oil
    1 tsp
    Black salt or acc to taste
    1/2 tsp
    Curd
    1/2 cup
    Coriander leaves
    handful of

    Steps

    1. 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.
    2. Add the oil and knead again till about incorporated. Cover with a wet muslin cloth and keep aside for atleast one hour.
    3. In the meanwhile mix all ingredients of the filling and keep aside.
    4. Divide the dough into balls of the size u make paranthas (I got about 7 kulchas from the dough)
    5. 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.
    6. Keep the prepared balls aside for about 5-10 mins.
    7. Roll them and bake in a preheated oven at 180C for about 12 mins or till done.
    8. If u want the top more browned heat it directly on the flame too for 30 seconds.
    9. Heat oil in a pan and add crushed garlic to it. fry for about 1 minute.
    10. Add the black salt to it and fry till it turns totally burn, the idea is to burn it.
    Paneer Kulcha with Burnt Garlic & Mint Chutney BM#4 Day 2
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