Achari Paneer Flatbread
Vaibhav Vishen
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tags:Issue 224
Serves
4Preparation
45 minsCook
10 minsIngredients
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 |
NOTE
You are using about 60g of filling for each 80g of kulcha dough.
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
View the recipe collection here
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