Cheesy Matar Kulcha With Schezwan Paneer Masala

Published On February 1, 2023
In Video
By Guest Author
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Prep Time
30 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING SCHEZWAN PANEER MASALA :
Dry red chilli / Sukhi lal mirch - 4 to 5
Bay leaf / Tej patta - 1
Black cardamom / Badi elaichi - 1
Cardamom / Elaichi - 2
Clove / Laung - 3 to 4
Cinnamon / Dal chini - 1 Stick
Black peppercorn / Kali mirch - 4 to 5
Fennel seeds / Saunf - 1 tsp
Oil - 2 tbsp
Cumin seeds / Jeera - 1 tsp
Green chilli / Hari mirchi - 1 Chopped
Ginger / Adarak - 1 Inch grated
Onion / Pyaz - 1 Finely chopped
Salt - As per taste
Tomato / Tamatar - 2 Finely chopped
Water - As required
Butter - 2 tsp
Red chilli powder / Lal mirch powder - 1 tsp
Turmeric powder / Haldi powder - 1/2 tsp
Cumin seeds powder / Jeera powder - 1 tsp
Coriander powder / Dhaniya powder - 1 tsp
Schezwan sauce - 1 tbsp
Coriander leaves / Hara dhaniya - A handful + For garnishing
Cottage cheese / Paneer - 1 Cup diced
Dry fenugreek leaves / Kasuri methi - 1/2 tsp
Fresh cream / Homemade malai - 1/2 Cup
FOR PREPARING CHEESY MATAR KULCHA :
Green peas / Matar - 1 Cup
Green chilli / Hari mirchi - 2 Chopped
Ginger / Adrakh - 1 Inch chopped
Oil - 2 tsp + 1 tsp for moyan
Cumin seeds / Jeera - 1/2 tsp
Asafoetida / Hing - A pinch
Salt - As per taste
Turmeric powder / Haldi powder - 1/2 tsp
Red chilli powder / Lal mirch powder - 1/2 tsp
All spice mix powder / Garam masala - 1/2 tsp
Dry mango powder / Aamchur - 1/2 tsp
Whole wheat flour / Gehu ka aata - 1 Cup
Sugar - A pinch
Baking soda - 1/4 tsp
Baking powder - 1/2 tsp
Salt - As per taste
Water - As required
Grated cheese - As required
Onion seeds / Kalonji - As required
Coriander leaves / Hara Dhaniya - As required
Clarified butter / Ghee - As required
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING SCHEZWAN PANEER MASALA :
Take dry red chilli, bay leaf, black cardamom, cardamom, cloves, cinnamon stick, black peppercorns, and fennel seeds in a pan. Roast it for 1 to 2 minutes on low flame till the nice aroma begin to rise.
Let it cool down. Then transfer it to a grinding jar. Grind it for a few seconds. Keep it aside.
Heat oil in a pan. Add cumin seeds, green chilli, ginger, onion and salt. Mix well. Saute it for 2 to 3 minutes on medium flame.
Now add tomato. Mix well and saute it for 2 to 3 minutes on medium flame.
Now add butter, red chilli powder, little salt, turmeric powder, cumin seeds powder, and coriander powder. Mix well.
Add little water and mix well. Saute it for 2 to 3 minutes on medium flame.
Further, add schezwan sauce and coriander leaves. Mix well. Add ground dry masala mixture. Mix well and saute it for 2 to 3 minutes on medium flame.
Now add paneer and Mix well. Add little water, dry fenugreek leaves, and fresh cream. Mix well and saute it for 1 to 2 minutes on medium flame.
Once done, garnish it with coriander leaves and take it out to a serving bowl.
FOR PREPARING CHEESY MATAR KULCHA :
Take green peas. green chilli, and ginger in a grinding jar. Coarsely grind it for a few seconds. Take it out in a bowl and keep it aside.
Heat oil in a pan. Add cumin seeds, asafoetida, and ground green peas mixture. Mix well. Add salt, turmeric powder, red chilli powder, all spice mix powder, and dry mango powder. Mix well.
Saute it for 2 to 3 minutes on low flame. Stir it occasionally. Once done, turn off the flame and let it cool down.
Take wheat flour in a bowl. Add sugar, baking soda, baking powder, salt, and 1 tsp of oil. Mix well.
Now add water gradually and prepare a medium soft dough. Keep it aside and let it rest for 30 minutes.
Take the wheat dough and make round shaped big circular peda from the dough. Dust it with flour and roll a peda.
Put the green peas stuffing and cheese in the centre. Cover and seal it properly. Press it with your fingers and make little flat.
Apply a little water to it. Sprinkle some kalonji and coriander leaves on top. Then flip it and dust it with flour. Roll it using a rolling pin to prepare thick kulcha.
Meanwhile, heat a tawa. Place the prepared kulcha on it and cook it on one side. Flip it, once it is slightly brown.
Apply ghee on both sides and cook on a medium flame till it becomes nice golden brown. Once done, transfer it to a serving plate and apply butter to it.
'Cheesy Matar Kulcha With Schezwan Paneer Masala' is ready to be served.