Wheat sourdough Kulcha stuffed with grated paneer, green chillies, coriander and onion with some garam masala to add a little zing. Kulcha are leavened Indian bread, popular in Punjab. They are usually stuffed with a filling and cooked until crisp.
- Rolling Pin
- 1 pack paneer
- 1 cup coriander leaves, finely chopped
- 2 hot green rocket chillies
- 1 red onion
- 1 tbsp garam masala
- 120 g active sourdough starter
- 400 g strong white flour
- 225 g water
- 10 g salt
- oil for frying
- flour for dusting
- Start with the dough. Mix the starter, flour, salt and water and leave for half an hour. Stretch and fold the dough at 45 min intervals. Do this three times and put in the fridge for two days. if you are in a rush, put under a damp cloth in a warm place and wait for it to double.
- Divide the dough into large apple sized balls. Generously flour a surface and roll out gently to an inch thick disc – 6-8” wide.
- Grate the paneer and mix it with the remaining ingredients. Place a heaped tablespoon of the filling on the rolled out disc and bring up the sides to seal in the filling. Roll this out gently until it is about half an inch thick. If some of the filling breaks through, that is absolutely fine.
- Cook on a hot tawa with plenty of oil or butter. Sprinkle some chopped coriander over the kulcha before putting it on the tawa for a nice appearance. Serve hot.