Friday meals are always special, a celebration of the approaching weekend. So today I thought of making Mutter Paneer Kulcha's. They go very well with a bowl of cold yogurt and pickle. This recipe demands some prep time but the cooking time is really short when done on the pizza stone in the oven. A perfect meal for a rainy cold day!
Ingredients:
Peas, 1.5 cups boiled and roughly mashed
Paneer/Cottage cheese, 1.5 cups
Onion, 1 finely chopped
Plain flour, 3 cups
Baking Powder, 1 tbsp
Milk, 1 cup
Onion seeds/Kalongi, 2 tbsp
Green chilly, 1 tbsp finely chopped
Cumin seeds, 1 tbsp
Oil, 3 tbsp
Salt to taste
Coriander Cumin Powder, 1.5 tbsp
Red Chilli Powder, 1.5 tbsp
Anardana/Pomogrenete seeds Powder, 1.5 tbsp
Coriander fresh, 2.5 tbsp
Ghee as needed
Procedure:
1. Heat a wok. Once hot, add in 1 tbsp oil and let it heat.
2. Once hot add in the cumin seeds.
3. Once the cumin seeds turn brown add in the onions and saute till light brown.
4. Add in the mashed peas and cook until the water from the peas evaporates .
5. Now add in the dry masalas, salt, coriander cumin, anardana powder and red chili powder. Cook for a minute more and remove the mixture into another bowl.
6. Grate the cottage cheese and add to the peas mixture.
7. Add in salt and coriander leaves and green chilies. Remember we have already added salt to the peas so we are just seasoning the paneer now.
8. Mix the mixture well and set aside.
9. Take the flour in another bowl. Add in the baking powder, salt and the remaining oil and mix well.
10. Now add in the milk and mix with the flour
11. Now knead the dough using water as needed.
12. Smear the dough with oil and cover with moist cloth and let it rest for 30 minutes.
13. After 30 minutes, get the dough and mixture and onions seeds and some dusting flour on your bench top. Simultaneously, put your oven to broil and heat the pizza stone for at least 20 minutes.
14. Now removed the dough from the bowl and dusting the pastry board with some flour knead the dough for a few minutes. Now divide the dough into 6 lemon sized balls and keep aside for 5 minutes.
15. Taking one dough ball at a time and flatten it on your pal and pressing the corners make a small bowl shape and fill it with the stuffing and bring the corners in the center and seal the ball. Dust this with some flour and place it in the bowl. Follow these steps for the remaining balls.
16. Once this is done, take the prepared dough ball and place it on the dusted pastry board. Slowly roll it using a rolling pin.
17. Sprinkle some onions seeds on the top and roll lightly once again so the seeds stick to the kulchas.
18. Wet your hands with some water and carefully place the kulcha on the heated pizza stone.
19. Watch the kulcha's once you pop them into the oven as mine took less than a minute and remove them quickly to avoid burning.
20. Similarly, you can also prepare these on a griddle. Heat the griddle and place the prepared kulcha on it. It will slowly puff up. Once this puffs up from one side, flip it and cook on the other side too.
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