Paneer Kulcha | Sanjeev Kapoor Khazana

Kulcha dough stuffed with paneer mixture and baked till perfection.
PANEER KULCHA
Ingredients
3 cups refined flour (maida)
1 teaspoon baking powder
1 teaspoon sugar
Salt to taste
5 tablespoons butter + for basting
1 cup milk
For stuffing
200 grams cottage cheese (paneer), crushed
1 teaspoon garam masala powder
4 green chillies, chopped
2 tablespoons chopped fresh coriander leaves
1½ teaspoons chaat masala
1½ teaspoons red chilli powder
1 medium onion, chopped
Method
1. Mix together the refined flour and baking powder in a bowl.
2. Mix sugar, salt, butter and milk and add to the flour and knead into a soft dough. Cover with a damp cloth and set aside for forty minutes.
3. Preheat oven to 200°C / 400°F.
4. For the stuffing mix together cottage cheese, garam masala powder, green chillies, coriander leaves, chaat masala, red chilli powder and onion.
5. Divide both the dough and the stuffing into eight equal portions. Roll each dough portion into a ball, spread it slightly on your palm and place a portion of the stuffing on it and close in the edges and press lightly to seal.
6. Further roll it out into a thick roti of 5 to 6 inch diameter. Place the rotis, two at a time, on a baking tray and bake, basting with butter in between, for eight minutes.
7. Serve hot.
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