Fresh green peas are laden in a market during winters when they are in full bloom..what a beautiful sight it is to see greens everywhere! During winters every year, these green loveliness drives me crazy to grab them, peel them, clean them and then freeze them for the whole year. Isn’t it the best thing to store the fresh peas from the season when they are the top of its quality and then enjoy it for the whole year until next season. This way, I keep myself away from buying those rocketed priced frozen peas from the market for which I am not even sure if they are real or colour laden peas. Now let’s make something very yummy from these fresh green peas.I am sure, almost all of you are in love with kulchas, and winters are the best season to savour them with choley and relishes along the sides. How about some Paneer Matar Kulcha for today? Yes, here is delicious Paneer matar kulcha I am sharing with you all today.
Sometimes back I have posted the recipe to make best kulchas at home, find the link here for the recipe to make kulcha dough. Paneer Matar Kulcha can not only be relished during breakfast but also for lunch, dinner and even weekend brunch. The best thing is, dough for kulcha and the filling can be made a day ahead ..so the time when you are ready to savour it can be assembled then. Soft, melt in mouth kulchas with spicy, rich aromatic paneer and matar filling is to die for. Let’s quickly go through how to make it, so you all can include this delicious stuffed kulchas in your weekend menu 🙂
Few more recipe where I have used fresh green peas you might love to try:
250 gms, paneer, grated
1&1/2 cup, green peas, blanched
¼ cup, coriander leaves
3 tablespoons, mint leaves
4-5 garlic cloves
1 inch ginger piece, grated
1 teaspoon, cumin seeds
¾ teaspoon, fennel seeds
2-3 green chilies
1 teaspoon chaat masala
¾ teaspoon, ajwain
Black sesame seeds for sprinkling
Salt as per taste
Ghee/butter or oil for frying
Make Kulcha dough as per the recipe given in the link above.
In a chopper, add green peas, coriander leaves, mint leaves, garlic, ginger, green chilies, fennel seeds, cumin seeds. Pulse them all to a coarse paste
Transfer the mixture to a bowl. Add grated paneer, chaat masala, ajwain, salt and mix well.
Divide the kulcha dough into 8-9 equal sized ball.
Also, divide the mixture into equal 8-9 parts.
Take one ball of the dough. Roll it out into a small circle. Take the rolled circle in your palm
Place the paneer matar mixture ball in the center of the rolled small circle
Bring all the edges of the circle together to seal the matar paneer mixture.
On floured surface, gently press the stuffed ball, sprinkle sesame seeds, apply oil to the surface and roll out into a uniform kulcha. Do not apply too much pressure at one place else the kulcha will tear and stuffing will come out.
Place it on the hot griddle and allow it to get brown spots on the lower side. Flip it and repeat for the other side. Apply ghee, butter or oil and fry till you get nice brown spots and kulcha is cooked well.
Enjoy them hot with curd and pickle.