Uncategorized

Easy to make Hyderabadi paneer aloo kulcha recipe at home

Easy to make Hyderabadi paneer aloo kulcha recipe at home

Hyderabadi paneer aloo kulcha recipe: Crispy on the outside and soft on the inside, Aloo Paneer filling transforms a simple kulcha into a wonderful dish that you’ll want to make every other day.

  • Total Time: 25 Minutes
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • For how many people: 2
  • Easy

Ingredients need to make Hyderabadi paneer aloo kulcha recipe

  • 1 cup flour
  • 1 cup milk
  • One tsp salt
  • 1 tsp sugar
  • 2 tbsp curd
  • 1/2 cup Paneer, grated
  • 1/2 cup mashed boiled potatoes
  • 1 big onion, cut into pieces
  • Green Coriander, finely chopped
  • 1 tsp ginger garlic, chopped
  • a pinch of chaat masala
  • One pinch of red chili powder
  • a pinch of cumin powder
  • Ghee/butter for cooking

Here are some delicious veg recipes:

A health tip: 7 best things to have for a healthy breakfast

Method of making Hyderabadi paneer aloo kulcha recipe

  1. Take all-purpose flour, some sugar, salt, and milk and curd in a bowl, and knead soft dough. Let it rest for an hour.
  2. In another bowl prepare the stuffing by adding grated paneer, mashed boiled potatoes, onion, ginger garlic, coriander, chaat masala, chili powder, cumin powder, and a little salt. Mix it well and keep it aside.
  3. Take out the dough and make lemon-sized balls. Take a small roti and place the stuffing in the center.
  4. Gather the edges of the roti and roll them into a kulcha shape.
  5. Just before putting it on the pan, apply a mixture of milk and butter, sprinkle some chopped onions and some chopped coriander.
  6. Cook well from both sides while turning lightly at intervals of 2-3 minutes. Remove from flame and serve hot.

Key Ingredients: All-purpose flour, Milk, Salt, Sugar, Curd, Paneer, Mashed boiled potatoes, Onion, Coriander leaves, Ginger garlic, Chaat masala, Red chili powder, Cumin powder, Ghee/butter for cooking

Leave a Reply

Your email address will not be published. Required fields are marked *