Oh! What I’d give for a soft, bready kulcha, stuffed with herbs and paneer, drizzled with butter and teamed with spicy ‘chanas’? The joy of such a meal is unsurpassed, even when compared to a five-star fare. Get a pack of soft, fresh, and wholesome Verka Paneer and get started with this incredibly simple version of the popular street food! Don’t forget to use Verka Dahi and Verka Butter too!
2 cups ‘maida’ (or 1 cup ‘atta’ & 1 cup ‘maida’)
3 tbsp refined oil
2½ tbsp Verka Butter
1¼ tsp powdered sugar
½ tsp salt
1 tsp baking powder
¼ tsp soda bicarb
1¾ grated Verka Paneer
¾ tbsp each minced green chilli and ginger
½ – ¾ tsp each ‘ajwain’, degi mirch, and garam masala
1 tbsp each black sesame seeds (til) and dried mango powder (amchoor)
5-7 tbsp chopped fresh coriander leaves
Salt to taste
Use a wide bowl to mix maida, salt, baking powder, soda, ajwain, Verka Dahi, sugar and oil.
Knead into a soft dough, adding warm water when needed. (about ½- ¾ cup)
Smear the dough with oil and rest for 2 hours in a cling filmed bowl.
In another bowl, mix grated paneer, chopped chilli, ginger, degi mirch, 3 tbsp chopped ‘dhania’, ajwain, garam masala, amchoor, and salt. Keep aside.
Re-knead the dough for a few minutes till smooth. Pinch off even sized balls from the dough, shape and keep covered.
Roll out each ball, add a generous amount of stuffing and pleat together the outer edges to seal well. Scatter some black ’til’ and green ‘dhania’ on each stuffed ball.
Roll carefully and cook on a hot tava till puffy and brown. Flip over and cook again.
Remove from the tava and brush with melted butter
Serve with ‘chanas’, or just Verka Dahi and ‘achaar’.
Note: Try this method to get a ‘tandoori’ look – pat the rolled kulcha with wet fingers and stick it down on to the hot tava. (the ’til’ and ‘dhania’ side should face upwards). After one minute, lower the heat, flip over the tava and let the kulcha come in contact with the direct flame. The kulcha will get beautiful blisters as if it has come out of a ‘tandoor’!