Name: Amritsari Paneer Kulcha Recipe recipe by Sonia Gupta at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 300 gm Whole Wheat Flour; 100 gm All Purpose Flour; 1.5 tsp Salt; 300 ml Water; 5 gm Instant Yeast; 2 tbs Milk Powder; 2 tbs Oil; 3 tbs Butter For Brushing; 250 gm Cottage Cheese Grated (for stuffing); 1/3 cup Onion Chopped (for stuffing); 1 tbs Green Chili Finely Chopped (for stuffing); 1 tsp Salt (for stuffing); 1/2 tsp Red Chilli Powder (for stuffing); 1/2 tsp Coriander Powder (for stuffing); 1/2 tsp Dry Mango Powder (for stuffing); 2 tbs Oil (for stuffing); 1 tbs Sesame seeds For Garnishing

ABOUT Amritsari Paneer Kulcha Recipe RECIPE

To make Stuffed Paneer Kulcha recipe, we need dough and cottage cheese stuffing. Traditionally, Amritsari Paneer Kulcha is served with Dal Makhani or Pindi Chole. But if the paneer Kulcha filling is spicy then one can cherish these Kulchas with a dollop of butter too. My family likes these Stuffed Kulcha Naan with butter and tangy buttermilk.

Ingredients Serving: 6

300 gm Whole Wheat Flour
100 gm All Purpose Flour
1.5 tsp Salt
300 ml Water
5 gm Instant Yeast
2 tbs Milk Powder
2 tbs Oil
3 tbs Butter For Brushing
250 gm Cottage Cheese Grated (for stuffing)
1/3 cup Onion Chopped (for stuffing)
1 tbs Green Chili Finely Chopped (for stuffing)
1 tsp Salt (for stuffing)
1/2 tsp Red Chilli Powder (for stuffing)
1/2 tsp Coriander Powder (for stuffing)
1/2 tsp Dry Mango Powder (for stuffing)
2 tbs Oil (for stuffing)
1 tbs Sesame seeds For Garnishing

Instructions

In a bowl take 100 ml lukewarm water. Dissolve yeast and sugar in it. Let it rest until it froths.
In another kneading bowl take flour, milk powder, salt and activated yeast solution. Start kneading the dough.
Take the dough out on the counter and add oil to it. Knead it for 5 minutes.
Keep the kneading dough in a greased bowl and cover it to avoid crust formation. Keep the bowl in any dry and warm place until dough doubles in volume.
Meanwhile, in a pan heat oil. Add onion and chili and saute for 2 minutes. Now add grated cottage cheese and all the dry spice. Cook the stuffing for another 2 minutes. Switch off the flame and transfer the stuffing to a bowl.
Punch the fermented dough to release the air. Divide the dough into 6 equal portions.
Roll each dough ball into a circular disc. Put stuffing on it. Fold all the corners towards the center and seal properly.
Using a rolling pin, roll these stuffed balls again.
Let them rest on the counter for 15 minutes. Meanwhile, preheat the oven to 200 °C.
Place all the kulchas on a greased baking tray and brush with milk. Sprinkle sesame seeds.
Bake these kulchas at 200 °C for 15 minutes in a preheated oven. After baking, transfer the kulchas on the cooling rack and brush with butter immediately.

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