Kachapuri

Ingredients list for Kachapuri

• 500 grams Refined Flour
• to taste Mozzarella Cheese
• 10 grams Dry yeast
• 4 tablespoons Warm milk
• for greasing Oil
• 300 grams Chenna
• 150 grams Paneer (cottage cheese)
• 400 grams Mozzarella cheese,grated
• 2 Eggs
• 2 tablespoons Butter

Method

1. Put refined flour in a dough maker, add salt. Mix dry yeast with a little water and add to the flour mixture. Add milk and process till it forms a soft dough. Preheat oven to 200°C/375°F. Grease a baking tray. Divide dough into 2 portions. Dust work top with dry flour, keep one portion of dough on it and spread with finger tips to an as thin as possible round. Mix chenna, paneer and ½ cup mozzarella cheese in a bowl. Place some of this mixture on one side of the dough round and some at the opposite side.
2. Roll from both sides leaving a little space in the centre. Press the two ends to shape into a boat. Place this on the baking tray. Put some of the remaining mozzarella cheese in the centre and bake in the preheated oven at 200°C for 10-15 minutes. Lower the temperature to 180°C and bake for 10 minutes. Meanwhile place the other portion of dough on work top and spread with finger tips into a thick roundel. Shape the cheese mixture into a ball and enclose it in the dough roundel and press the open edges to seal. Roll into a ball and spread into a thick roti.
3. Place this in a non stick pan and cook covered. When half done, place the pan on a hot tawa and continue to cook till the underside is golden. Turn it over and cook the other side similarly. Serve hot. Take the kachapuri cooking in the oven out, break 2 eggs over it, place the butter on top and serve hot.

Nutrition Info