Last Updated on December 14, 2020 by Chef Mireille
Paneer-Mint Kulcha are a soft and fluffy Indian flatbread that make this Indian brunch complete with with Bhindi (Okra) Masala, Chole Adraki (Ginger Chickpeas) and Carrot Raita.
Hope you all have enjoyed this week’s brunch menu’s – whether you are in the mood for Czech, Turkish or Indian, a wonderful weekend brunch menu is now at your fingertips..so get in the kitchen and treat your family this weekend!
Today we are doing an Indian themed brunch. This menu takes inspiration from several North Indian states, including Punjab & Jharkand. Many South Asian and Middle Eastern countries use yogurt to create very soft and fluffy flatbreads, as demonstrated in Turkish Bazlama here. Here is another case where yogurt creates a delectable bread that’s hard to resist.
Indian Weekend Brunch Menu
Bhindi (Okra) Masala
IN THE MAKING – HOW TO MAKE PANEER-MINT KULCHA
Make these kulcha’s part of your next Indian themed brunch.
If you’d like to try Kulcha stuffed with potato instead, try my post here for Amritsari Aloo Kulcha
Indian Brunch with Paneer-Mint Kulcha
- 4 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup plain yogurt
- 2 teaspoons ghee
- 1/2-3/4 cup milk
- 2 teaspoons oil
- Filling Ingredients:
- 1 cup paneer grated or crumbled
- salt to taste
- 1/4 teaspoon red chile powder cayenne pepper
- 1/2 teaspoon dhana-jeera
- 1/4 cup mint leaves finely chopped
- 1 tablespoon cilantro leaves finely chopped
- In a large bowl, combine flour, baking powder, baking soda, sugar and salt.
- Add yogurt, ghee and milk a little at a time as needed. Knead for about 5 minutes until you have a soft dough.
- Cover with a damp cloth and let it rest for 30 minutes.
- Beat down the dough. Add oil and mix. Cover and let it rest for another 30 minutes.
- Meanwhile, make the filling by combining paneer, chile, chaat masala, cumin and salt and stir to combine.
- Divide the dough into 8 and with your hands, form into 8 smooth balls.
- On a lightly floured board, roll into a circle about 7" in diameter. Place 2 tablespoons of filling in the center. Bring up the sides of the dough around the filling to seal.
- Roll out again into a circle.
- Brush a little ghee on a skillet or tawa. Place rolled out circle on skillet. Brush a little ghee on the top side and sprinkle a little of the onion seed on top. Cook until air bubbles appear.
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