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2 cups -
1/4 cup- yogurt
1 tsp - baking powder
2 tbsp - oil
1.5 cups - scrambled
1-onion (big and chopped)
1 tsp - red chili powder
1/2 tsp - coriander powder
1 tsp -
2 tsp -
1/2 tsp -
How to Make Paneer Kulcha
Heat oil, fry the fennel seeds.
Saute the onions and salt until the onions turns translucent.
Add the chilly powder, coriander powder and garam masala, cook everything on simmer for a few seconds.
Add the scrambled paneer, saute everything for few minutes.
Finally add the coriander leaves. Keep aside and let them cool.
Makes 6-8 medium sized balls of this masala.
Meanwhile make the dough for kulchas.
Combine all the ingredients except the oil, make a smooth and soft dough, and keep aside for an hour.
Knead again and make 6-8 medium sized balls, flatten the ball with a rolling pin.
Gently place the already prepared masala ball, seal the edges and roll again as flat disc.
Heat a tawa, gently place the kulchas, drizzle the oil and cook on both sides until they are golden brown.
Enjoy with any sort of side dishes.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.