Chingari Paneer Broccoli Stuffed Kulcha N Kesar Peda

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Chingari Paneer Broccoli Stuffed Kulcha N Kesar Peda


Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min


Serves : 5
  • Chingari Paneer: Paneer 200 grams

  • Onions 4-5

  • Capsicum 1

  • Tomatoes 3-4

  • Garlic 8-10 cloves

  • Ginger 1 inch piece

  • Cashewnuts 8-10 nos.

  • Cumin seeds 1 teaspoon

  • Cinnamon stick 1/2 inch

  • Cloves 2

  • Black Pepper pods 2-3

  • Green cardamom 1

  • Black cardamom 1

  • Kasuri Methi 1 teaspoon

  • Red chilli chutney 3-4 teaspoon

  • Chaat masala 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Kitchen king masala 1 teaspoon

  • Salt 2 teaspoon

  • Chopped coriander 1 tablespoon

  • Butter 1 tablespoon

  • Cream 1 tablespoon

  • For Kulcha: 2 cups all purpose flour

  • Milk 1/2 cup

  • Vinegar 1 tablespoon

  • Salt 1/2 teaspoon

  • Powdered Sugar 1 teaspoon

  • Oil 1/2 cup for cooking curry and kulchas

  • Baking soda 1/2 teaspoon

  • For stuffing: Grated broccoli flower 3/4 cup

  • Grated cheese 1/2 cup

  • Salt 1 teaspoon

  • Black pepper 2 teaspoon

  • For Peda: Milk powder 100 grams

  • Condensed milk 180 ml

  • Cardamom powder 1 pinch

  • Kesar 1 pinch

  • Milk 1 teaspoon

  • Almond slices 1 tablespoon for garnish

  • Ghee 2-3 tablespoons


  • 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