Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Paneer kulcha. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Paneer kulcha Recipe. Paneer Kulcha Recipe is a popular variety of leavened flat bread stuffed with cottage cheese and seasoned with spices. Popular in North India, especially during winters.
You can have Paneer kulcha using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Paneer kulcha
It’s of Onions.
Prepare of tomatoes.
Prepare of capsicum.
You need of Paneer.
It’s of Masale.
Make ready of Readymade kulche.
You need of Mayonise.
Make ready of Chesse.
Paneer Kulcha recipe is a popular Indian Flat Bread.Kulcha is a traditional preparation made with plain flour and curds.The curds add a yummy tanginess to the kulcha.Here the kulcha has been stuffed with a rich and spicy paneer filling.
Paneer kulcha step by step
First make kadai paneer with onion tomato n capsicum n masale as per ur taste and in end lil bit of ketchup.
Take one kulcha spread mayo on it dn paneer mix dn chesse (optnal) n cover with another kulcha.. n grilled it with garlic butter…
Dn cut n serve… Enjoy ur meal😊.
Paneer Kulcha - Restaurant Style Paneer Kulcha on stove top, Paneer Kulcha without yeast is classic Indian flat bread stuffed with How to make paneer kulcha, paneer kulcha recipe at stove top.Paneer Kulcha is an easy Indian food recipe that is traditionally prepared in a tandoor.Grated paneer and spices are stuffed in a dough made of flour, milk, yogurt and baking powder.
Masaledaar paneer stuffed kulcha - the ultimate in Delhi street foods.Our app consists of all these Paneer Kulcha Recipes: PANEER MATAR KULCHA, PANEER KULCHA WITHOUT OVEN, Amrtisari Paneer Kulcha, Paneer Kulcha.Paneer Kulcha is a lip smacking snack from the Rajasthani cuisine.Learn how to make/prepare Paneer Kulcha by following this easy recipe.Read to know how to prepare easy paneer kulcha recipe.
