Continuing to post the recipes of my Rakhi preparations I share today two extremely tasty recipes. Bohri Paneer and Stuffed Onion Kulcha. The two together make an excellent combo. My kids loved the mild cottage cheese gravy with the amazingly soft kulchas.
I had seen the Bohri ( a Muslim community from Gujarat) preparation in a cookery show and it originally is a non-veg preparation so non vegetarians can try their version. I personally liked the ingredients going into it and thought that the mix will surely taste good and hence attempted trying it with cottage cheese (paneer) and I must say it’s worth trying and tastes good. The preparation is surely rich and creamy and high on calories but perfect for festive occasion or a celebratory lunch/dinner. The recipe does not need many ingredients and has a subtle taste, I am sure all kids would love it, just like my kids did.
During our stay in Goa we used to visit Fidalgo on 18th June road in Panjim and I used to love their onion kulcha. My love for kulchas surely had begun there. I would prefer a kulcha over the Naan any day. I just love this soft Indian bread, it’s truly amazing!!! Ever since then I had been wanting to try it and I do not know why I never tried it till now. Glad I did as we fell in love with it. I tried making it on the griddle as well as baking it and either way it was successful and tasted superb. The Kulcha by itself can also be eaten as it is soft, stuffed and is quite flavorful.
Ingredients for Bohri Paneer
400 gms cottage cheese cubed
2 onions chopped
5-6 garlic pods
3-4 green chilies
1/4 tsp white pepper (optional)
an inch of ginger chopped
about 1/2 cup curds
15 almonds blanched
5-6 tbsp coriander
a small handful of mint leaves
1/2 tsp garam masala
salt to taste
and ghee/clarified butter for cooking
Method for Cooking Bohri Paneer
Heat a tsp of oil and saute the onions followed by the ginger and garlic. Cool it.
Grind together the blanched almonds, green chilies, coriander, mint, curds and the cooled onion mix.
Marinate the cubed paneer in the ground paste with some salt for half an hour.
Heat some ghee in a pan and add the paneer (cottage cheese) and cook well till the paste coats the paneer nicely then add some garam masala to it.
Now add the milk followed by the cream. Bring it to a boil and switch off the flame else the cream curdles.
Ingredients For the Kulcha Dough
3 cups APF
3/4 tsp baking powder
1/2 tsp baking soda
1-1/4 tsp sugar
1/2 cup milk
about 1/4 cup curds
salt to taste
3 tbsp oil
ghee or butter for application
some APF for rolling
For the onion stuffing
onions finely chopped
some cilantro chopped
2 chilies finely chopped
a tsp of caraway seeds (shahjeera)
a little salt
Method for the Kulcha dough
Mix all the ingredients of the dough except the oil and ghee and knead a firm but soft dough and cover it with a damp cloth for 10 mins.
After 10 mins knead the dough again with the oil and let it to rest for an hour.
Take a small dumpling of the dough and using some APF roll it. Put the stuffing in it, spread, press it and spread a little flour over it. I realised after making a few kulchas that pressing the onions helps as they do not come out while rolling.
Fold it from the edges again and make a ball then roll it into a 6”-7” disc using APF.
Now either you bake it at 250C or cook on the griddle, either way they turned out well, and you get soft and fluffy kulchas. Finally smear it with some butter or ghee and serve hot.
The combo together.
A quick reminder that the ‘Only’- Kids Delight gets over by month end so rush in your entries and get a chance to win a cookbook by Tarla Dalal. Also US/UK/Canada residents can participate in the CSN Giveaway.
Sending it toLet's Relish: Paneer and Show Me Your Curries events.
to Neha’s Kids Menu Event
also reposting Cottage Cheese – Sago Corn Cobs for Let’s Relish.