Hyderabadi Paneer Potato Kulcha, Hyderabadi Stuffed Paratha by Tarla Dalal

Hyderabadi Paneer Potato Kulcha,
Recipe Link : https://www.tarladalal.com/Hyderabadi-Paneer-Potato-Kulcha-41470r

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Hyderabadi Paneer Potato Kulcha

An extraordinary kulcha with a spicy and satisfying taste, which makes it fit to be served just like that without any elaborate side-dishes.With a rich stuffing of paneer and potatoes, flavoured with myriad ingredients like green chillies, ginger, onions and herbs like coriander and mint, this Hyderabadi Paneer Potato Kulcha has a holistic taste and texture. You can enjoy it for breakfast or as a snack , carry it in your lunch box, or even serve it at a party. Simple accompaniments like raita and pickles are enough to make it a complete meal.

Preparation Time: 20 minutes.
Cooking Time: 15 minutes.
Makes 6 kulchas.

For the dough
1 cup plain flour (maida)
A pinch of sugar
5 tbsp milk
1 tsp oil
Salt to taste

To be mixed into a stuffing
¼ cup grated paneer (cottage cheese)
½ cup boiled and mashed potatoes
¼ cup finely chopped onions
¼ cup finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
2 tsp finely chopped green chillies
½ tsp ginger (adrak) paste
½ tsp cumin seeds (jeera) powder
1 tsp lemon juice
Salt to taste

Other ingredients
Plain flour (maida) for rolling
Ghee for cooking

For the dough
1. Combine all the ingredients in a deep bowl and knead into a soft dough without using any water.
2. Cover with a lid and keep aside for 15 minutes.

How to proceed
1. Divide the stuffing into 5 equal portions. Keep aside.
2. Divide the dough into 5 equal portions.
3. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
4. Put a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly and roll out again into a 150 mm. (6") diameter circle, using a little plain flour for rolling.
5. Heat a non-stick tava (griddle) and cook the kulcha, using ghee, till golden brown spots appear on both the sides.
6. Repeat steps 3 to 5 to make 4 more kulchas.
Serve hot.