Indian Brunch with Paneer-Mint Kulcha

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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.

 

Indian Brunch with Paneer-Mint Kulcha

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

Paneer Mint Kulcha
Bhindi (Okra) Masala

Chole (Chickpeas) Adraki

Carrot-Raisin Raita

 

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
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Indian Brunch with Paneer-Mint Kulcha

Soft and fluffy kulcha's are the perfect compliment to any Indian meal!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Bread
Cuisine: Indian
Servings: 8

Ingredients

  • 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

Instructions

  • 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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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Srivalli

    Do we like it?..It's fabulous Mir, loved all your dishes, especially the kulchas..so nicely done!..Kudos!..I enjoyed your series so much and you had put in so much hard work!

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