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Ingredients:
For the khulcha dough
1 cup whole wheat flour (gehun ka atta)
1 teaspoon (5 grams) fresh yeast, crumbled
a pinch sugar
? teaspoon salt
To be mixed into a paneer stuffing
? cup low fat paneer, crumbled
1 green chilli, finely chopped
? teaspoon turmeric powder (haldi)
? teaspoon kasuri methi (dried fenugreek leaves)
3 tablespoons chopped coriander
salt to taste
For the khulcha dough
Dissolve the yeast and sugar in 2 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
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).
Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx.15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into 5 equal portions. Keep aside.
Roll out one portion of the khulcha 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 khulchas should puff up like phulkas.
Repeat with the remaining dough and stuffing to make 4 more khulchas.
Serve hot with raitha
For the khulcha dough
1 cup whole wheat flour (gehun ka atta)
1 teaspoon (5 grams) fresh yeast, crumbled
a pinch sugar
? teaspoon salt
To be mixed into a paneer stuffing
? cup low fat paneer, crumbled
1 green chilli, finely chopped
? teaspoon turmeric powder (haldi)
? teaspoon kasuri methi (dried fenugreek leaves)
3 tablespoons chopped coriander
salt to taste
For the khulcha dough
Dissolve the yeast and sugar in 2 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
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).
Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx.15 to 20 minutes).
Press the dough lightly to remove the air.
Divide the dough into 5 equal portions. Keep aside.
Roll out one portion of the khulcha 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 khulchas should puff up like phulkas.
Repeat with the remaining dough and stuffing to make 4 more khulchas.
Serve hot with raitha
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