One of my favorite eating places in Vizag is ‘Kebabri’, known for its North Indian and tandoori food. I especially love their stuffed flats breads prepared in a tandoor. I tried to re-create the same at home a few days ago. So, prepared Kulchas stuffed with paneer, cooked over stove top and served them with Channa Masala. Made for a hearty filling meal. I more or less followed this Paneer Kulcha recipe and am quite happy with the outcome. Tastes best hot off the stove/tandoor.
How to prepare home style Kulcha:
Paneer Kulcha Recipe
Dough resting: 2 hrs Prep & Cooking: 20 mts
Makes approx 6-7 Kulchas
Cuisine: North Indian
2 cups all purpose flour/maida
1/2 cup warm milk
1/4 cup curd/yogurt
1/4 tsp salt
1/2 tsp sugar
3/4 tsp baking pwd
water for kneading
3 tsps sesame seeds
2 tbsps butter/ghee
For stuffing: Mix all the ingredients and make small balls
1/4 cup grated paneer
1 onion finely chopped
2 finely chopped green chilies
1 tsp chaat masala
pinch of red chili pwd
salt to taste
1 Sieve flour, baking pwd and salt. Place the sieved flour on a wide plate. Make a well in the center of the flour and pour sugar, milk, yogurt and slowly combine, to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.
2 After two hrs, knead the dough gently for a mt. Dust the working surface with some flour, pinch a large lemon sized dough and roll into a small thick roti. Place a ball of stuffing in the center of the roti and enclose it from all sides and roll into a ball.
3 Dust the working surface with flour and roll the ball into a 6″ diameter thick roti. Sprinkle few sesame seeds on top and lightly roll with a rolling pin. Prepare rotis with rest of the dough.
4 Heat an iron tawa, once hot, place the kulcha and cook for 15-20 secs on high flame. Brown spots begin to appear. Flip over and cook the other side for another 15-20 secs. Drizzle some ghee or butter and roast for a few seconds on each side and remove.
5 Serve hot with any curry of your choice like Methi Matar Malai or Nilgiri Chicken Korma or Amritsari Chole.