Mini Paneer Kulchas, which are bite sized and taste so yummy that you just can’t resist them at all! Baked to perfection! Serve with a dip or with some ketchup/chutney and they make a great party appetiser/starter 🙂
Oh! Are you wondering what 6.2 is? he he! I am just doing the second round of the baking marathon too, that’s it! So there will be recipes on the blog for the coming week too. The theme of the week which I have chosen is mini bites and hence the recipe for these delicious mini paneer kulchas!
I think naans and kulchas are India’s favorite flat breads! There is something about them which is so appealing that whether you have it with some curry or just as is, they are delicious! And the variations in them! Oh, the variations are so amazing, that I think even if you had one type everyday, you won’t be able to eat all of them in a year 🙂
Kulchas were popularized by the Nizams of Hyderabad and their popularity spread all across India. The advantage of Kulchas over naans during the earlier times was that they could easily be made in tawas which were more easily accessible to the common person, as compared to the tandoors which were more expensive and used only by the royals! And there are so many different types of Kulchas, is it? The delicious Kashmiri and Peshwari Kulchas stuffed with dry fruits and fruits along with meat. There are kulchas stuffed with different vegetables and then there is of course, kulchas stuffed with paneer, like this one 🙂
I think the most famous of kulchas is the Amritsari Kulcha which is basically kulchas stuffed with a filling of potatoes and spices, though now there are several variations to this available! And what tastes best with kulchas? Well, chole, of course! There are very few people in this world who can resist a chole kulcha combination 🙂 I am included in those 🙂
So make these mini paneer kulchas today for a special treat!
Mini Paneer Kulchas | BM6.2 Post 1
For the kulcha
- 100 gm maida
- 100 gm whole wheat flour
- 3.5 gm yeast
- 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp curd
- 120 ml water (approx)
- 1 tbsp butter
For the paneer filling
- 1/2 cup paneer
- 1/2 cup onions chopped
- 1 tsp garam masala
- 2 nos green chilli finely chopped
- 2 to 3 pods garlic
- to taste salt
- Put yeast with warm water and sugar and leave aside for 10 mins so that yeast acts.
- After 10 mins, mix all the kulcha ingredients, apart from butter, together to knead a smooth dough. The dough has to be well kneaded for it rise. Knead it for about 10 minutes or so, in the end add the butter and knead it till just mixed.
- Leave aside for 20 mins for proofing.
- After 20 mins, pat the dough and release all air. Divide the dough in equal lemon sized balls and leave aside for another 15 mins.
- In the meanwhile, prepare the filling. Heat oil, add garlic followed the onions and sautee till pink. Add the paneer, salt and masala to the mix and keep it aside.
- Now flatten the dough balls a little, fill a spoon full of filling to it and make a ball of it again as a parantha. Just press a little using hands and make a flat oval shape of it (you can use a rolling pin too)
- Arrange in a baking tray and leave it aside for another 30 mins or so till it doubles in size approx.
- You can sprinkle some sesame seeds and coriander leaves on top too.
- Bake in a pre heated oven at 200C for about 5-6 mins.
- Enjoy with ketchup or chutney.