Ingredients
| KULCHA DOUGH | |
| 300g all-purpose flour, plus extra for coating | |
| ½ teaspoon active dry yeast | |
| 85g plain yoghurt | |
| 1 tablespoon neutral oil | |
| ¾ teaspoon salt | |
| 1 teaspoon sugar | |
| 110ml warm milk | |
| ACHARI AIOLI | |
| 80ml soy milk | |
| 1½ tablespoons mango achar (Indian mango pickle) | |
| ¼ teaspoon salt | |
| ½ teaspoon white vinegar | |
| 1 clove garlic, peeled | |
| ½ teaspoon sugar | |
| 160ml oil | |
| PANEER KULCHA | |
| 1 teaspoon chopped fresh coriander | |
| ½ onion, chopped | |
| ½ teaspoon ground anardana (ground dried pomegranate seeds) | |
| 1 teaspoon dried fenugreek leaves (kasoori methi) | |
| ¼ teaspoon ground Kashmiri red chillies | |
| ¼ teaspoon ground coriander seeds | |
| ½ teaspoon salt | |
| 1 teaspoon Indian pickle (store bought) | |
| 200g paneer | |
| fried curry leaves and fresh coriander leaves, to serve |
My first memory of kulchas (flatbreads) was the daily lunch my mum packed for school (which made me despise them), but after an 11-year break, I rediscovered my love for these delightful stuffed treats
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Instructions
| 1. | KULCHA DOUGH |
| 2. | Put all the ingredients into a stand mixer and mix the dough for at least 15 minutes. |
| 3. | This knead time develops the gluten structure/elasticity of the dough. |
| 4. | The final dough should be soft, not firm (like a slightly firmer pizza dough). If too firm, add a little extra milk to soften it. |
| 5. | Roll into balls about the size of a tennis ball. |
| 6. | ACHARI AIOLI |
| 7. | Put soy milk, achar, salt, vinegar, garlic and sugar in a food processor. |
| 8. | Blend and add oil, pouring in a thin stream, until the mixture has emulsified. |
| 9. | Add a splash of water if needed. |
| 10. | PANEER KULCHA |
| 11. | Put all the ingredients, except the paneer, into a food processor and process for around a minute. |
| 12. | Add diced paneer and blend until evenly mixed and the mixture starts to look a little sticky (do not over-mix). |
| 13. | Shape the paneer into 60g balls (about the size of a golfball) and leave to chill in the refrigerator for about 20 minutes to firm up. |
| 14. | When ready to make, put a ball of kulcha dough in your palm then the paneer mix over the top of the dough. |
| 15. | Press the paneer into the dough ball and shape it up like you would for scotch eggs. |
| 16. | Once the paneer is encased, drench in flour then roll out to about 15cm in diameter. |
| 17. | Fry flatbreads in a dry hot pan until both sides are golden brown. |
| 18. | You can brush with a little oil while cooking to achieve better caramelisation. |
| 19. | Serve scattered with fried curry leaves and coriander leaves and with aioli on the side. |
Food and recipe styling Vaibhav Vishen / Photography Amber-Jayne Bain