Chingari Paneer Broccoli Stuffed Kulcha N Kesar Peda

Take milk in a cup add vinegar and leave to curdle for 10 minutes. our butter milk is ready

In a mixing bowl take maida, salt, powdered sugar, baking soda, 1 teaspoon oil. Add butter milk and knead a medium dough

Red chilli chutney is a dry chilli mix of 3 kinds of chillies powdered together Byadagi, Kashmiri and Guntur. This chutney gives colour and spice to the dish

Heat 2 teaspoon oil add cinnamon, green and black cardamoms, black pepper, cloves, chopped tomatoes, ginger garlic and cook till tomatoes are soft, add salt and 1/2 teaspoon red chilli chutney. Grind to paste

In a pan add 1/2 cup water and 2 sliced onions and boil till they are translucent, strain water and grind to paste

In another pan heat 1 teaspoon oil and add remaining sliced onions and fry till brown. Grind to paste

Soak cashews in hot water

In a nonstick pan fry paneer pieces in hot oil. Remove in a bowl. Sprinkle 1/2 teaspoon red chilli chutney and chaat masala and toss to coat.

Heat oil in the same nonstick pan add cumin seeds, add boiled onion paste and saute.

Now add brown onion paste and saute again

Add capsicum and let cook and soften for few minutes

Then add tomatoe paste

Add the spices, red chilli chutney, cumin and coriander powder, kitchen king masala, salt to the mixture.

Now add the paneer pieces and add crushed kasuri methi

Cover and cook for 3-4 minutes.

Add water as required and butter and cream to the gravy

The Chingari Paneer is ready, garnish with chopped coriander

In a bowl mix grated broccoli, cheese, salt and pepper and your stuffing is ready. The dough must be resting and ready until now

Pinch and take a sweet lime sized dough in your hands roll out a thick puri. Add 2 teaspoon stuffing in the centre. Bring the edges together in the centre, by sealing the stuffing Inside and make a ball. Flatten a little and roll out a big circle using dry flour. Roast kulcha on both sides in a tawa on low flame using oil.

For Peda: in a microwave safe bowl add milk powder, ghee and condensed milk and cook for 30 seconds interval. Soak kesar in hot milk.

Cook for 30 seconds interval 3-4 times till the mixture looks incorporated. It took me 3-4 times.

Finally add cardamom powder and kesar infused milk and mix well.

Let the mixture cool for 10 minutes.

Grease palms and roll pedas and Garnish with almonds

Sunday Brunch is ready for your family and guests