Paneer Kulcha with Burnt Garlic & Mint Chutney BM#4 Day 2

N loves kulchas, loves kulchas in any form… the plain kulcha, onion kulcha , paneer kulcha any form of kulcha… So sometime back I took it on myself to make the yummiest possible kulcha at home and I am proud to say I did it…. here is presenting to u the yummiest paneer kulcha

and I served it with another yummy thing, burnt garlic and mint chutney. I am usually love green chutneys in all forms and keep on experimenting with them a lot so when I saw this I knew its something I had to make and I am glad I did because it was among the best mint chutneys I have had

Recipe : Paneer Kulcha (Adapted from Tandoori Cooking @ Home by Sanjeev Kapoor)

What I used

For the dough

• Maida/all purpose flour 1 cup
• Atta/ whole wheat flour  1 cup
• Baking powder – 1 tsp
• Salt to taste
• Ajwain – 1/4 tsp
• Milk – 1/2 cup
• Curd – 3 tbsp
• Oil – 1 tbsp

For the filling

• Paneer grated (I used home made paneer, I love it the best) 250 gms or 1 full cup
• 1 small onion chopped
• 2 green chillies chopped
• salt to taste
• garam masala powder 1/2 tsp

How I made it

• Sift the flours together with baking powder and salt. Mix everything apart from oil and knead till soft for about 5 minutes. If u feel the dough is hard add some more milk or water
• Add the oil and knead again till about incorporated. Cover with a wet muslin cloth and keep aside for atleast one hour
• In the meanwhile mix all ingredients of the filling and keep aside
• Divide the dough into balls of the size u make paranthas (I got about 7 kulchas from the dough)
• Place the balls of the dough on the lightly floored chakla or directly on the counter whatever u prefer, flaten it a little and add ball of filling to the small. Repeat for all the dough
• Keep the prepared balls aside for about 5-10 mins
• Roll them and bake in a preheated oven at 180C for about 12 mins or till done
• If u want the top more browned heat it directly on the flame too for 30 seconds

And now that we are talking about the burnt garlic and mint chutney so much lets have the recipe for that too

Recipe – Burnt Garlic & Mint Chutney (adapted from Tandoori Cooking @ Home by Sanjeev Kapoor)

What I used

• 6-7 cloves of garlic
• 1 cup of mint leaves roughly chopped , stalk removed
• 1 tsp oil
• 1/2 tsp black salt or acc to taste
• 1/2 cup curd
• handful of coriander leaves

How I made it

• Heat oil in a pan and add crushed garlic to it. fry for about 1 minute.
• Add the black salt to it and fry till it turns totally burn, the idea is to burn it
• Add this to the rest of the ingredients and grind to chutney consistency
• Serve as u want

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

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