Lazeez Paneer Kulcha

Lazeez Paneer Kulcha using Verka Paneer, Dahi and Butter!
It is really convenient to have a block of healthy Verka Paneer lying in the fridge ! We can convert it into countless delightful dishes. One of my favourites is paneer kulchas that are smeared with delicious Verka butter for an unmatched taste ! Verka Dahi is used to make a super soft dough. They are so easy to make on a ‘tava’ or a frying pan. Serve them with pickle and Verka Dahi for an amazing treat !

Ingredients:

31⁄2 cups maida
1/3rd cup Verka dahi
3⁄4 cup milk
1⁄4 cup oil
1⁄2 tsp baking powder
1⁄2 tsp baking soda
3⁄4 tsp salt
1 tsp sugar powder
250 gms, paneer, grated
3 tablespoons, mint leaves
45 garlic cloves
1 inch ginger piece, grated
23 green chilies
3⁄4 teaspoon, ajwain
Nigella seeds for sprinkling (kalaunji)
Verka Butter for frying

Method:

Sieve together the maida, salt, sugar, baking powder and soda. Combine Verka Dahi, oil and half cup of milk.
Pour it over the maida mixture and knead. Add remaining milk if required. We need a soft, smooth dough.
Place in a bowl and cover with a moist cloth. Let it sit for 68 hours till risen.
Crumble the Verka Paneer, then add finely chopped mint, ginger, garlic and chilies.
Sprinkle ajwain and salt, then mash well. Check seasoning. Add chili powder if desired.
Make balls of dough, then stuff each with the paneer mixture.
Moisten the surface with wet fingers, then sprinkle a little kalaunji over it. Pat down to seal in place.
Cook the kulcha on a buttered hot tava or heavy pan till it swells slightly. Flip over and cook further.
Spoon some Verka Butter on the puffy surface and serve hot. Yum yum !

Note: Before crumbling, chop, then squeeze the paneer to remove any moisture. We need a dry mixture. Feel free to use jeera instead of ajwain, black sesame seeds (til) instead of kalaunji and kasoori methi instead of mint. Don’t use too many flavours ! The rule to follow is to remove one flavour when you add another.