Soft, fluffy leavened flatbreads stuffed with a savory, spiced paneer filling. This Punjabi classic is perfect for a special lunch or dinner, especially when served hot with a dollop of butter or ghee.
A quick and flavorful Indian-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 30 minutes and best served with pav or roti.
Fluffy Paneer Kulcha with perfectly spiced, protein-packed Anda Bhurji. A quick to make, energy-giving meal!
This awadhi dish is perfect for breakfast. With 873.25 calories and 32.26g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
100 g
Onion
(1 medium, finely chopped)
2 pcs Green Chili (Finely chopped)
3 tbsp Coriander Leaves (Finely chopped)
1 tsp Ginger Paste
0.5 tsp Red Chili Powder
0.5 tsp Garam Masala
1 tsp Amchur (Dry mango powder)
1 tsp Nigella Seeds (Kalonji, for sprinkling)
4 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine maida, sugar, salt, baking powder, and baking soda. Whisk well to distribute the leavening agents evenly.
Add the curd and vegetable oil. Mix with your fingertips to form a crumbly texture.
Gradually add lukewarm water and knead for 8-10 minutes until you have a very soft, smooth, and pliable dough. It should be slightly sticky.
Apply a little oil over the dough, cover it with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2 hours.
2
Prepare the Paneer Filling
While the dough is resting, prepare the filling. In a medium bowl, combine the crumbled paneer, finely chopped onion, green chilies, coriander leaves, and ginger paste.
Add the red chili powder, garam masala, amchur, and salt for the filling.
Gently mix everything together until just combined. Avoid mashing the paneer. If the mixture seems wet, gently squeeze out any excess moisture. Set aside.
3
Stuff and Roll the Kulchas
After the dough has rested, gently knead it for one minute. Divide it into 8 equal-sized balls.
Take one dough ball and dust it with dry maida. Flatten it with your fingers into a 3-inch disc, keeping the edges slightly thinner than the center.
Place about 2 tablespoons of the paneer filling in the center of the disc.
Gather the edges of the dough and bring them together to the center, pinching to seal the filling inside completely. Remove any excess dough from the top.
Gently flatten the stuffed ball with your palm. Sprinkle a few nigella seeds on top and press them lightly into the dough.
Dust with a little more flour and gently roll the ball into a 5-6 inch circle or oval. Apply even, light pressure to prevent the filling from tearing through.
4
Cook the Kulchas
Heat a cast-iron tawa or a heavy-bottomed skillet over medium heat.
Once the tawa is hot, take a rolled kulcha and apply a thin layer of water to its plain side (the side without nigella seeds).
Carefully place the kulcha, water-side down, onto the hot tawa. The water will help it stick.
Cook for about 1-2 minutes, or until you see bubbles forming on the surface.
Now, flip the entire tawa upside down and hold it a few inches over a direct medium flame. Cook the top side of the kulcha directly on the flame until golden-brown spots appear. This mimics a tandoor.
Alternatively, if you don't have a gas stove, simply flip the kulcha on the tawa and cook the other side for 1-2 minutes, pressing gently with a spatula until cooked through.
5
Serve Hot
Remove the cooked kulcha from the tawa using tongs.
Generously brush the hot kulcha with melted ghee.
Repeat the stuffing, rolling, and cooking process for all the remaining dough balls.
Serve the Paneer Kulchas immediately with chole, dal makhani, raita, or your favorite pickle.
264cal
15gprotein
14gcarbs
17gfat
Ingredients
8 pcs Eggs (Use large, room temperature eggs for the best texture.)
2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
1 tsp Cumin Seeds
2 medium Red Onion (Finely chopped.)
2 medium Roma Tomatoes (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
4 cloves Garlic (Finely minced.)
2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
1 tsp Salt (Adjust to taste.)
0.5 tsp Garam Masala (Add at the end for the best aroma.)
2 tbsp Cilantro (Freshly chopped, for garnish.)
Instructions
1
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
2
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
4
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
5
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
6
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
7
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
