250gmsWholewheat/ All purpose flourYou can use a mix of the 2 as well.
2tspDry active yeast+ 1/4 cup slightly warm water.
PANEER BHURJI/SCRAMBLED PANEER
250gmsPaneerCrumbled. You can use tofu if you want to make it vegan
1Green chilliAdd more if you like
1TbspFresh coriander/ cilantro for garnish
Salt to taste
Preheat your oven to 200C.
Dissolve the yeast and sugar in 1/4 cup water. Keep in a draught-free place till it gets frothy.
Now mix together the flour, salt, oil with the yeast mixture. Slowly add the water and knead it to make a soft, sticky dough.
Cut into equal sized balls, oil your hands well and press down on each ball to flatten it into an oval or round shape, about 1/4" in thickness. I don't use a rolling pin as the dough is quite soft.
Carefully place each kulcha and place it carefully on a lightly greased baking tray. Cover and leave to proof for about 15-20 minutes in a draught-free place.
Bake for 9-12 minutes, depending on your oven. Your kulchas are now ready to eat!
Heat oil in a pan. Add cumin seeds. As soon as they splutter, add onions and green chilli. Let it cook for a few minutes to soften the vegetable.
Add in the tomatoes , garam masala, coriander powder, turmeric and salt. Let it cook on medium heat till the tomatoes soften. Now add the crumbled paneer. Cook on high heat for 5-6 minutes, stirring constantly till the paneer is nicely coated with all the masala. Taste and adjust for seasoning. Add the coriander leaves and your bhurji is ready!
Spread a layer of paneer bhurji on one kulcha. Cover with another kulcha to make a sandwich. Place on hot, greased griddle pan and toast till slightly browned and crisped on each side. Cut it into half and enjoy!