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4 cups - all-purpose flour (maida)
1-2 tsp - baking powder
Small quantity of vegetable oil
Salt (depending upon taste)
1.5 cups - buttermilk/yoghurt
1 - boiled
100 g - Shredded
1 tsp -
Red Chilli powder
1/2 tsp -
1 tsp - coriander powder
1/2 tsp - amchur powder
2 - chopped
How to Make Kulcha (Stuffed)
Sieve all-purpose flour (maida) with salt and baking soda. Add oil in it and mix it very well.
Add buttermilk or yoghurt in it and mix it very well (if necessary add water). Make a smooth dough.
Keep it in warm place for 6-8 hrs.
Boil potato in microwave or in pressure cooker.
Mash potato and add salt, red chilli powder, coriander powder, garam masala, amchur, chopped green chilli and coriander leaves. Mix it well.
Shred the paneer and add salt, red chilli powder, coriander powder, garam masala, amchur, chopped green chilli and coriander leaves. Mix it well.
Preheat oven on 450 F.
Make small rolls of dough.
Roll it like chapatti, put some mashed potato mixture in it and roll the chapatti towards centre till the edges meet.
Again roll it like 3-4 inches chapatti.
Repeat for making paneer kulchas.
Apply some oil on baking tray with brush.
Place kulchas on the tray one by one. Put tray on the lower rack of the oven.
Bake it for 5-8 mins till it becomes light brown in colour.
Put some butter on it.
Serve it hot with some paneer curry or with dal makhani.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.