Paneer Kulcha with Dahi

Instructions

1. 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. 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. 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. 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. 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.