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Whole Wheat Flour (Gehun Ka Atta) Fresh Yeast Sugar Salt

This recipe provides instructions for making paneer kulchas, a diabetic-friendly flatbread. The dough is made from whole wheat flour, yeast, sugar, and salt. The paneer stuffing consists of crumbled paneer, green chili, turmeric, fenugreek leaves, and coriander. The dough is proved, divided into portions, stuffed, rolled out, and cooked on a pan with oil until golden brown. Five kulchas are made in total using the dough and paneer filling.

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Kola Rani
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82 views1 page

Whole Wheat Flour (Gehun Ka Atta) Fresh Yeast Sugar Salt

This recipe provides instructions for making paneer kulchas, a diabetic-friendly flatbread. The dough is made from whole wheat flour, yeast, sugar, and salt. The paneer stuffing consists of crumbled paneer, green chili, turmeric, fenugreek leaves, and coriander. The dough is proved, divided into portions, stuffed, rolled out, and cooked on a pan with oil until golden brown. Five kulchas are made in total using the dough and paneer filling.

Uploaded by

Kola Rani
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Paneer Kulchas ( Diabetic Recipe)

by Tarla Dalal

For The Kulcha Dough 1 cup whole wheat flour (gehun ka atta) 1 tsp crumbled fresh yeast a pinch of sugar 1/2 tsp salt To Be Mixed Into A Paneer Stuffing 1/2 cup crumbled low fat paneer (cottage cheese) 1 slit green chilli , finely chopped 1/4 tsp turmeric powder (haldi) 1/4 tsp dried fenugreek leaves (kasuri methi) 3 tbsp chopped coriander (dhania) salt to taste Method For the kulcha dough

1. Dissolve the yeast and sugar in 2 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment. 2. Combine all the ingredients in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes). 3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes). 4. Press the dough lightly to remove the air. 5. Divide the dough into 5 equal portions. Keep aside.

How to proceed

1. 2. 3. 4. 5.

Roll out one portion of the kulcha dough into a 50 mm. (2") diameter circle. Place one portion of the paneer stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle of 150 mm. (6") diameter with the help of a little flour. Cook on a non-stick pan, using a little oil, until both sides are golden brown. The kulchas should puff up like phulkas. 6. Repeat with the remaining dough and stuffing to make 4 more kulchas. 7. Serve immediately. Tips 1. You can use teaspoon of dried yeast dissolved in lukewarm water instead of fresh yeast for the above recipe. 2. If the dough is fermenting quickly, refrigerate it till you require it.

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