Baking, too, could be done in the tandoor or griddle. Many like khamiri, chapattiyan, sheermal, bakarkhani, kulcha, phulkey, paranthe and naan were traditionally cooked in the city by the local ...
Their dish – Goda Masala Paneer Stuffed Kulcha, served with a Kiwifruit Panch Phoron Chutney – doffs a chef’s hat to the flavours of Vishen and Toorkey’s respective childhoods in Kashmir and Mumbai in ...
Cover with a weight and rest. Mush up the paneer in a bowl with chopped onion, coriander and the goda masala. Divide the mixture into golf-sized balls. Combine the kulcha ingredients in a bowl and mix ...