Achari Paneer Flatbread - Cuisine Magazine - From New Zealand to the World

Ingredients

• KULCHA DOUGH
• 300g all-purpose flour, plus extra for coating
• ½ teaspoon active dry yeast
• 85g plain yoghurt
• 1 tablespoon neutral oil
• ¾ teaspoon salt
• 1 teaspoon sugar
• 110ml warm milk
• ACHARI AIOLI
• 80ml soy milk
• 1½ tablespoons mango achar (Indian mango pickle)
• ¼ teaspoon salt
• ½ teaspoon white vinegar
• 1 clove garlic, peeled
• ½ teaspoon sugar
• 160ml oil
• PANEER KULCHA
• 1 teaspoon chopped fresh coriander
• ½ onion, chopped
• ½ teaspoon ground anardana (ground dried pomegranate seeds)
• 1 teaspoon dried fenugreek leaves (kasoori methi)
• ¼ teaspoon ground Kashmiri red chillies
• ¼ teaspoon ground coriander seeds
• ½ teaspoon salt
• 1 teaspoon Indian pickle (store bought)
• 200g paneer
• fried curry leaves and fresh coriander leaves, to serve