Paneer Onion Stuffed Kulcha

 Why am I making paneer dishes so often at home ? Well I did learn how to make paneer at home recently. Thats all about it. Few dishes that we get to taste only when we go to restaurants, but then living in Germany and visiting Indian restaurants often isint a good option. Why not try out something special to add some spice to life. Isint that Roochis is all about !

This is Kulcha recipe thats made with baking powder and soda while Naan is made using Yeast.

Ingredients for dough :

• All Purpose flour : 2 cups (Maida)
• Baking pwdr : 1/4 tsp
• Baking soda : 2 pinches
• Yogurt/Curd : 1 cup
• Ghee / Butter : 2 tbspn
• Oil : 1/4 cup
• Sugar . 1 tsp
• Salt to taste

Note : Water very little only if the above mixuture turns to be too dry.

Ingredients for filling :

• Onion : 1 No (finely chopped)
• Paneer : 1 cup
• Green Chilly : 2 Nos. (very finely chopped)
• Carom seeds : 1/5 tsp (ajwain)
• Cumin  powder : 1/4 tsp
• Garlic : 5 to 6 - grated
• Salt to taste.
• Coriander leaves : 1 little

Method of preparation

• Include all the dry ingredients and mix and then add the wet ingredients and made a hard dough. Add very little water only if this mixture is too dry.
• Knead this dough well for about 5 min
• Cover it with a wet cloth and let it sit for atleast an hour.

• Meanwhile mix all the ingredients for filling and make rounds as small as tennis ball.
• After an hour make small rounds with the dough (like that for chappati but bigger than the filling rounds)
• Spread a little All purpose flour on the rolling surface and place the dough and with a rolling pin roll the dough a little.
• Now place the stuffing rounds and enclose it sealing it completely.
• Now roll the dough again to the desired thickness. Make sure that the stuffing does not come out.
• Cook them on the pan / tava until golden brown on both sides. (You can add butter while cooking)
• Place all the kulchas one above the other on a Aluminium foil and spread a little butter on each of them. Serve with any  spicy gravy.

Note :This would be very soft though thicker than usual chappatis.It remains tasty and soft even when reheated.