If you have ever been to Punjab, you shall know what I am talking about.
The butter lathered, spicy mix stuffed goodness from the tandoor served with kaali dal/chole [Chick pea gravy] is indeed to die for.
Usually it is made with Maida but since I was trying it at home, I mixed it half and half with Maida and Whole Wheat Flour.
You shall need: [Feeds 3-4 people]
For the Dough-
1.5 cup… Maida
1.5 cup… Whole Wheat Flour
1/2 tbsp… Salt
3 tbsp… Curd
For the Potato filling-
3… Medium Sized boiled potatoes
1… green chilly [finely chopped]
1/2 tsp… Chilly powder
1/2 tsp… Corriander powder
1 tsp… Amchur [Dry mango powder]
1/2 tsp… Ajwain/carom seeds
1 tbsp…Fresh corriander
1/2 tsp… Turmeric powder
For the Paneer filling-
1 cup… Grated paneer
2…green chilly [finely chopped]
Generous amount of butter melted/at room temprature
Dried mint leaves powder
- Mix all the ingredients of the dough and add enough water to make a slightly sticky and loose dough.
- Keep it aside for atleast 1.5 hours. Cover with a damp cheese-cloth.
- Mix all the ingredients of both the fillings separately and keep aside until use.
- Once the resting time for the dough has passed. Give it some kneading and make roughly about 8 equal size balls out of it.
- Pre heat oven to 180 C.
- Slightly flatten the dough ball and place the filling in the middle.
- Seal it well and roll/flatten on a lightly floured platform sing a rolling pin/hand. [I used my palm]
- For more details on how to stuff a paratha/kulcha refer this.
- Once it is nice and flat, apply butter using a brush/the back side of a spoon and scatter some sesame seeds and mint powder.
- Put on a slightly buttered baking tray and bake for about 14-15 min on the bottom and 5 min on top heat.
- Serve with Paneer/chana/with achaar.
Well I was lucky to have Sheelu from Ghar ka Khana around to help so we had both paneer and chana 🙂
Do let me know how it went.
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