Paneer kulcha

Indian cottage cheese or paneer cooked in Italian mayonnaise with a pinch of spices from around the globe when stuffed in a desi kulcha turns out to be very flavorful and delicious, so I thought why not share this amazing homemade recipe that might change your mind, next time you crave something spicy yet comfortable food.

So here is the recipe of my restaurant style stuffed kulcha which will definitely steal your heart with its simplicity and taste.

Preparation time- 15mins
Cooking time- 20mins
Servings- 3 servings

Ingredients:

• 1 cup onions ( cubed two large)
• 1 cup capsicum (cubed two large)
• 1 cup tomatoes (chopped and deseeded)
• 250gm paneer ( cubed)
• beans (small cup)
• Schezwan sauce
• Green chilli sauce
• Eggless mayonnaise 
• some green chillies
• A packet of raw kulchas

Procedure: 

       Preparation of stuffing

• The first step would be to heat oil in a pan. 
•  saute onions and capsicum on a high flame until onions turn brownish.
• Add tomatoes and beans and wait until they become completely mushy.
• then add 3-4 green chillies, some red chilli powder and salt (according to taste)  and saute for 1 min until mixed completely.
• Next, add schezwan sauce and green chilli sauce and saute until it turns fragrant.
• Add cubed paneer and toss for 1 to 2 mins. Set all these aside.

      Preparation of kulche

• Heat a non-stick pan over medium flame. sprinkle a few drops of water,. of the water drops sizzle and evaporates within seconds, the pan is hot enough to cook. Take a raw kulche and spread it over the pan and cook it on the butter. toss it 3-4 times until gets a little brown. 
• Repeat the procedure with one more kulcha, after this transfer the paneer stuffing on one of them and put another kulcha on the top of it, so as to make a sandwich.  
• Flip 1-2 times to make the stuffing stay inside two kulchas.

Take it on a plate and serve hot! you can also cut out the kulchas in four quarters or in half and enjoy its sizzle flavour as you like it. 

Taste: Spicy and Cheesy

Pointers:

•  Make sure your raw kulchas are not expired.
• Don't forget to wipe the tawa before spreading kulchas.