Hyderabadi Paneer Aloo Kulcha Recipe
How to make Hyderabadi Paneer Aloo Kulcha
Crisp on the outside and soft and mushy on the inside, the aloo paneer filling transforms a simple kulcha into a stellar dish that you would want to make every other day.
- Total Cook Time 25 mins
- Prep Time 10 mins
- Cook Time 15 mins
- Recipe Servings2
Ingredients of Hyderabadi Paneer Aloo Kulcha
- 1 Cup Maida
- 1 cup Milk
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Dahi
- 1/2 cup Grated paneer
- 1/2 cup Mashed boiled potatoes
- 1 large Onion finely chopped
- Finely chopped coriander leaves
- 1 tsp Chopped ginger garlic
- A pinch chaat masala
- Pinch of red chilli powder
- Pinch of jeera powder
- Ghee/butter for cooking
How to Make Hyderabadi Paneer Aloo KulchaHideShow Media
In a bowl take maida, little sugar, salt and milk and curd to knead soft dough. Let this sit for an hour.
In another bowl, prepare a filling with grated paneer, mashed boiled potatoes, onions, ginger garlic, coriander, chat masala, chilli powder, jeera powder and some salt. Mix this well and keep aside.
Get the dough and make lime sized balls out of it. Roll out a small roti and place a ball of filling in the middle.
Gather the sides of the roti, and roll this into the shape of a kulcha.
Right before you put it on the tawa, apply a mix of milk and butter, sprinkle some chopped onions and some chopped coriander.
Cook well on both sides flipping lightly in 2-3 minutes interval. Take off the heat and serve hot.