Know How To Prepare Goda Masala Paneer Stuffed Kulcha, With A Kiwifruit Panch Phoron Chutney

Ingredients:

For Kulcha

Ingredients:

For Goda Masala Paneer

Ingredients:

For Kiwifruit Chutney

Method To Prepare: Kiwi Chutney

Add panch phoran spice mix to the oil in a pan. Add 250 gm of diced kiwifruit and red chilli/cayenne. Stir in the sugar.

Garnish:

Turn the heat up a bit and simmer for about 25 mins to let the chutney reduce. Let cool and pop into the fridge. Garnish with freshly chopped coriander.

Method To Prepare: Goda Masala Paneer:

Add a bit of oil to pan, and the milk. Heat to 55-60 degrees. Pour and stir in half the vinegar. Once the milk starts to curdle, turn the heat off and add the remaining vinegar and mix it in.

Crumble Paneer:

Strain the mixture into a cheesecloth and gently press out the whey best you can. Cover with a weight and rest. Mush up the paneer in a bowl with chopped onion, coriander and the goda masala. Divide the mixture into golf-sized balls.

Method to Prepare Kulcha: Dough:

Combine the kulcha ingredients in a bowl and mix well by hand. As the dough comes together, add a splash of oil to finish kneading. Cover the dough and let it rest.

Stuff And Roll:

Flatten each dough ball into a small, thick disc. Stuff the paneer into each of the dough balls, pinch and seal. Roll out each kulcha gently, avoid rolling them out too large, small is good.

Serve:

Toast the kulchas in a heated pan and brush with ghee to finish (clarified butter). Serve with the kiwifruit chutney.

Recipe by:

Chef Vaibhav Vishen from New Zealand