Matar Paneer Kulcha Recipe -Cottage Cheese And Peas Stuffed Leavened Flat Bread
Matar Paneer Kulcha is a delicious leavened flat bread stuffed with a spicy mixture of peas and paneer. The sweetness of the peas and the soft paneer are enhanced by the subtle and aromatic spices, which make it a perfect accompaniment for a range of North Indian curry dishes.
Ingredients
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3-1/2 cups All Purpose Flour (Maida)
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1/3 cup Curd (Dahi / Yogurt)
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at room temperature
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3/4 cup Milk
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warm
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Oil
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as needed
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1/2 teaspoon Baking powder
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1/2 teaspoon Baking soda
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3/4 teaspoon Salt
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2 teaspoon Sugar
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Black sesame seeds
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for sprinkling
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For filling
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250 grams Paneer (Homemade Cottage Cheese)
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grated
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1-1/2 cup Green peas (Matar)
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blanched
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3 tablespoon Mint Leaves (Pudina)
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1/4 cup Coriander (Dhania) Leaves
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5 cloves Garlic
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minced
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1 inch Ginger
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grated
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1 teaspoon Cumin seeds (Jeera)
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3/4 teaspoon Fennel seeds (Saunf)
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3 Green Chillies
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1 teaspoon Chaat Masala Powder
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3/4 teaspoon Ajwain (Carom seeds)
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Black sesame seeds
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to sprinkle
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Salt
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to taste
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Ghee
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as needed
Instructions
Step 1
To begin making the Matar Paneer Kulcha, first of all sift the all purpose flour in a bowl
Step 2
Add salt, sugar, baking soda, baking powder to it and combine well
Step 3
Then, make a well in center and add oil and yogurt
Step 4
Combine with your fingers till it all comes together
Step 5
Next, gradually add milk a little bit at a time, as required and mix some more until all the flour comes together to form a dough that is not sticky and runny
Step 6
It should be smooth, pliable and soft
Step 7
Knead the dough well for 4-5 minutes until it is very soft and smooth
Step 8
Place the kneaded dough in large bowl and cover it with clean damp kitchen towel and set it aside in a warm place for 4-5 hours or overnight
Step 9
This period is known as the proofing period
Step 10
After proofing, dough becomes very soft and fluffy
Step 11
Turn the dough over on a flat surface and gently knead it again for a minute or two
Step 12
The dough is now ready
Step 13
Set it aside while you prepare the filling
Step 14
To prepare the filling, using a chopper or a grinder, coarsely grind the green peas, coriander leaves, mint leaves, garlic, ginger, green chilies, fennel seeds, cumin seeds
Step 15
Pulse them into a rough mix, taking care not to make it a fine or smooth paste
Step 16
It should be rough and coarse
Step 17
Transfer the mix into a bowl
Step 18
Into the bowl, grate in the paneer, add chaat masala, ajwain, salt and mix well
Step 19
The filling is ready
Step 20
To prepare the Matar Paneer Kulcha, first divide the dough into 8-9 equal sized portions
Step 21
Also divide the peas, paneer filling mixture into an equal number of parts
Step 22
Working with one portion at a time, roll out the dough into small circle about 2
Step 23
5-3 inches in diameter
Step 24
Take the rolled circle in your palm, place a spoonful of the matar-paneer filling in the center, while cupping it in your palm
Step 25
Bring all the edges of the circle together to seal the matar paneer mixture inside, like a tight pouch
Step 26
Make sure there are no air pockets within
Step 27
Gently press the stuffed ball out once again slightly with your fingers
Step 28
Next, sprinkle sesame seeds, apply oil to the surface so that the seeds stick and roll out into a kulcha
Step 29
Do not apply too much pressure at one place else the kulcha will tear and stuffing will come out
Step 30
Kulchas are usually thicker than parathas
Step 31
Meanwhile, place a skillet or tawa on the heat
Step 32
When hot, place the kulcha on the pan and cook until bubbles begin to appear on the surface
Step 33
Apply a little oil or ghee on the top and flip the Matar Paneer Kulcha over to brown the other side
Step 34
Repeat, applying ghee, butter or oil and cooking the Matar Paneer Kulcha until it attains a nice even brown hue with some spots
Step 35
Serve the Matar Paneer Kulcha along with Peshawari Chole or Aloo Tamatari and Lachedar Kakdi Pyaz Kachumber for a comforting weeknight meal