Yummy Indian Bread Quick Paneer Kulche Recipe

Quick Paneer Kulche

 

Quick Paneer Kulche is one of mouthwatering Vegetarian Indian Bread. Below is the complete recipe instructions.

Dough:

 

1/4 Cup Semolina

3 Tsp Baking Powder

1/8 Cup Water for soaking semolina + 1/4 Cup Water for gathering the dough

2 Tsp Sugar

2 Tsp Salt

4 Cup Plain Flour

Few Mustard Oil

 

Indian Bread
Quick Paneer Kulche

Filling:

 

200 Gm Mashed Cottagecheese

4 Tbsp Chopped Coriander

4 Tsp Chopped Green Chillies

1/4 Tsp Red Chilli Powder

1/8 Tsp Salt

1/8 Tsp Black Pepper

 

Preparations:

 

First we mix the Semolina & Sugar in a bowl then we add the 1/8 Cup Water. Mix very well then keep aside for 25-30 minutes. Now we sieve the Plain Flour, Baking Powder & Salt. Add Sugar & semolina. Mix very well. Add water to lightly gather the mixture into a soft dough. Don’t knead the dough. Apply few Mustard Oil on the dough & cover with a moist cloth. Rest the dough for 40 minutes then divide it into 16 balls. Cover them then take one ball flatten with hand. Keep the filling in the middle. Close it up. Roll it using plain flour. Dust off the extra plain flour. Cover the tray of an electric tandoor with aluminium foil. Grease foil then heat the tandoor. Bake till golden in color. Bread is now ready to eat or serve. Apply few butter if needed.

 

Now we are guiding you about some important things which you must need to know about Semolina { Suji }. Semolina which is very wellknown as Pasta Wheat / Macaroni Wheat / Durum Wheat is is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it only represents 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned. It is the predominant wheat that grows in the Middle East. It is a tetraploid wheat, having 4 sets of chromosomes for a total of 28, unlike hard red winter and hard red spring wheats, which are hexaploid for a total of 42 chromosomes each. Commercially produced dry pasta, or pasta secca, is made almost exclusively from durum semolina. Most home made fresh pastas, such as orecchiette and tagliatelle, also use durum wheat or a combination of soft and hard wheats. Husked but unground, or coarsely ground, it is used to produce the semolina in the couscous of North Africa and the Levant. It is also used for Levantine dishes such as tabbouleh, kashk, kibbeh, bitfun and the bulgur for pilafs. In North African cuisine and Levantine cuisine, it forms the basis of many soups, gruels, stuffings, puddings and pastries. When ground as fine as flour, it is used for making bread. In the Middle East, it is used for flat round breads, and in Europe and elsewhere, it can be used for pizza or torte. Couscous is a Middle Eastern dish made from small, boiled balls of durum wheat. The Israeli variant of couscous involves larger pearls of durum called ptitim in Hebrew. Durum flour and semolina are good for making pasta because it does not create doughs hard to shape, e.g. into sheets. Technically, the dough is relatively plastic, contrasting with the strong elastic doughs obtained from bread flours. The French language differentiates strength from hardness, resolving a contradiction present in English language presentations: durum is rich in gluten but that is not readily available as the endosperm is hard to break to release that gluten. Durum wheat is thus less used in breadmaking. Its protein content is almost as high as that of hard spring or winter wheat and so is its gluten content, necessary for bread to rise. Although 100 percent durum wheat breads do exist in most instances bread doughs contain only a portion of durum wheat and are supplemented substantially with commercial white flours, often those higher in gluten necessary to offset the poor contribution of durum flour to the gluten network. Pure durum wheat breads are often dense, containing little air bubbles, with relatively little elastic structure. The uncooked dough splits easily and is easier to shape, as for instance to make pies or pastas. The use of wheat to produce pasta was described as early as the 10th century by Ibn Wahshīya of Cairo. The North Africans called the product itrīya, from which Italian sources derived the term tria during the 15th century. In the Midwestern United States, durum wheat is used almost exclusively for making pasta products such as spaghetti and macaroni. Most of the durum grown today is amber durum, the grains of which are amber-colored and larger than those of other types of wheat. Durum has a yellow endosperm, which gives pasta its color. When durum is milled, the endosperm is ground into a granular product called semolina. Semolina made from durum is used for premium pastas and breads. There is also a red durum, used mostly for livestock feed. The cultivation of durum generates greater yield than other wheats in areas of low precipitation. Good yields can be obtained by irrigation, but this is rarely done. In the first half of the 20th century, the crop was widely grown in Russia.Durum is one of the most important food crops in West Asia. Although the variety of the wheat there is diverse, it is not extensively grown there, and thus must be imported. West amber durum produced in Canada is used mostly as semolina/pasta, but some is also exported to Italy for bread production. In the Middle East and North Africa, local bread-making accounts for half the consumption of durum. Some flour is even imported. On the other hand, many countries in Europe produce durum in commercially significant quantities.

 

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