Just enough spiced, crispy deep fried Paneer patties stuffed in a well grilled kulcha bread slathered with refreshing herbed butter makes it a scrumptious and satiating meal for a lazy weekend or just another busy weekday where you don’t have to set a table with N number of dishes.
Excelling this dish calls for a well made Patty and kulcha that is not soggy n flat but crispy and bread-like. So, here I’m spilling all the beans that help you in nailing this cafe coffee day styled Paneer kulcha pockets .. so scroll down and bid sayonara to those hunger pangs !
Ingredients :
For Paneer Patties :
150 gm : Paneer grated
4 to 5 Medium : Potato boiled and peeled
1/4 cup : Chopped Carrots
1/4 cup : Chopped Green beans
1/4 cup : Chopped onions
1/4 cup : Chopped Coriander
1 tbsp : Chopped Green Chilli
1 tbsp : Roasted Coriander powder
1 tsp : Red Chilli powder
1 tsp : Roasted Cumin powder
1/2 tsp : Turmeric
1 tsp : Garam masala
1/2 tsp : Chat masala
Salt to taste
For coating :
1 tbsp : Corn flour
2 tbsp : All purpose flour
Water as needed
1/2 tsp : Crushed pepper
Bread crumbs as needed
Oil for deep frying
For Kulcha :
2.5 cups : All purpose flour
2 tbsp : Full fat Milk powder
2 tsp : Instant yeast
1 tbsp : Sugar
1 tsp : Salt
2 tbsp : Softened butter
Warm water as needed
For spreading :
2 tbsp : Softened butter
2 tbsp : Chopped Coriander
1 tbsp : Crushed Garlic
Method :
Let’s begin with the kulcha dough as it needs proofing time.
To a deep mixing bowl add the flour, milk powder, salt, sugar, instant yeast and give them a good mix.
Adding warm water as needed knead this to a sticky dough.
Cover and set aside for half hour until doubled in volume.
Once it doubles up sprinkle a tbsp of flour and scoop this out on to a working surface.
Punch out the dough to remove the air and knead this for few minutes until it’s pliable.
Add the softened butter and knead again until incorporated.
Divide the dough into seven to nine equal portions , roll and set aside.
For the Paneer Patties :
Start heating up the oil for deep frying in a kadai or wok.
Add all the ingredients listed under patties.
Give them a good mix until it resembles dough like.
Separate equal amount of portions to that of kulcha dough balls.
To a small bowl add the corn flour, all purpose flour and pepper powder.
Add lil amount of water and make this to a slurry kind.
Flatten out each patty mix as shown.
Dip them in the slurry and Coat them with bread crumbs on all sides.
Add the coated patty to hot oil and deep fry them on medium high heat until golen.
Strain them on a paper towel to remove the excess oil soaked up while frying.
Repeat and fry the rest.
Frying the kulcha :
Roll out each dough ball into a oval shape and pan fry until half done and a few gold spots appear.
To a small bowl add the softened butter, chopped coriander and crushed garlic.Give this a good mix and set ready.
Slather the partially fried kulcha with garlic Coriander butter on one side.
Heat a grill and place the buttered kulcha and cook until golden lines form.
For Assembly :
Take a grilled kulcha spread a sauce or condiment of choice, layer some sliced Onions and Tomato ,
top it with deep fried Paneer patty and fold into half.
Serve it hot with condiment or dip of choice.
A delicious go to meal for any day and everyday that neither a child nor an adult can ever say NO !
Few pointers :
1) Do not over boil the potato. Once boiled strain them and run under cool water to stop them from turning mushy.
2) Fresh or store bought paneer either of them works good. Just make sure it’s dry to touch.
3) Any mix and match of veggies can be added to choice.
4) If the patty mix turns soft and sticky add a tbsp or two of bread crumbs in order to ease the shaping.
5) Deep fry in medium high heat until golden do not rush as they might break when under cooked.
6) I use instant yeast so skipped proofing but Incase of using the regular yeast do proof it before adding to the flour.
7) Make sure that salt and yeast do not come in direct contact with each other as it effects the yeasts action.
8) Knead the dough for good 6 to 8 minutes until pliable.
9) Use softened butter and not melted.
10) I used Chipotle mayo for spreading over the kulcha , you can add your favorite as always !
Give this simple recipe a try and do share your feedback :)
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