The kulcha has long been a cute Indian bread, which is known to the perfect pair with its soft texture and rich curry. Whether it is a classic nectar kulcha or a stuffed version with potatoes, onions or cheese, this Northern Indian staple has found its way in the kitchen and hearts across the country. Over time, food lovers have used exciting twists – from cheese -stuffed kulche to fusion flavor. But have you ever tried Perry Peri Paneer Kulcha? This flavor-pack version leads a notch up with the signature zing of spicy grated cheese and peri peri sauce. The recipe was shared by the Instagram page @Thespicystory.
Also read: 6 game-changing tips to make perfect Aloo Kulche on your pan
What is Perry Perry Paneer Kulcha?
The Perry Perry Paneer Kulcha is a spicy, flavor-pack version of the traditional Indian Kulcha. It is filled with grated cheese in a tangi peri peri sauce, which gives it a bold and modern twist. It is great to serve in dinner parties or enjoy as an evening treatment.
Do you need a oven to create a peri peri cheese kulcha?
No, you do not need a oven. You can easily make the peri peri cheese kulcha on a regular griddle or in an oven, allowing it to be perfect for cooking in the house. Just make sure that you cook it on high heat for that crisp, chart finish.
What are the best side dishes to serve with Perry Perry Paneer Kulcha?
Serve it with mint chutney, mayonnaise or a simple curd-based dip. A fresh salad or pickle also beautifully complements spicy tastes.
How to make Perry Perry Paneer Kulcha. Paneer Kulcha Recipe
- Start by preparing the dough. To do this, add atta, maida, ghee, sugar, yogurt, baking powder, baking soda and salt to a large bowl.
- Add a little water when needed, mix well to make a smooth dough. Set it apart for 1-2 hours.
- To fill, add grated potatoes, cheese, peri peri sauce, chopped onion and grated cheese with coriander.
- Once the dough is ready, take a part and roll it into a small circle. Place the filling in the center and seal the edges.
- Roll it again gently, then top with coriander leaves, green chillies, red chili powder and kalonji.
- Brush the underscore with water and place it on a warm griddle.
- Turn the tawa upside down on top of the flame and cook until the kulcha becomes soft and alcoholic.
Watch the full recipe video below:
See this post on Instagram
Post shared by Malvika Hada Kumar | Recipe developer (@Thespicystory)
Also read: Want street-style pea kulcha at home? Follow these specialist tips
Will you try this Perry Perry Paneer Kulcha recipe? Tell us in the comments below!
