Paneer Kulcha (cottage Cheese Stuffed Punjabi Fermented Chapaati)
Paneer Kulcha has been my favourite whenever I visit any Punjabi Dhaba. In my first attempt to make Paneer kulcha, I used the packaged Paneer and I failed miserably. The packaged paneer is comparatively hard than the home made paneer, even after thawing. In my second attempt I tried it with home made paneer and I got really soft and buttery kulchas. The secret to get the best taste is make the paneer at least an hour before and then keep it in refrigerator. This will ease stuffing. Also use of Kallonji is must as it combines well with the flavours.....last but most important always serve it warm to enjoy the real taste.