Pan-Roasted Nagaland Chicken Pops with Whole Wheat Paneer & Pea Kulchas
2 hours 10 minutes
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About Pan-Roasted Nagaland Chicken Pops with Whole Wheat Paneer & Pea Kulchas
Indulge in a delightful fusion of North-Eastern flavors with this recipe featuring Licious Nagaland Chicken Pops – succulent chicken lollipops marinated in a blend of galangal, toasted sesame, green chili, garlic, and black pepper. These ready-to-cook pops offer incredible convenience, delivering vibrant tastes without the lengthy prep time.The pops are pan-roasted to crispy perfection, then served alongside fluffy whole wheat kulchas filled with a savory paneer and pea mixture. This satisfying combination of bold, spicy pops and soft, flavorful kulchas makes for a memorable meal, perfect for a quick weeknight dinner or a fun weekend snack.Elevate your culinary experience with this easy-to-follow recipe, blending the convenience of pre-marinated meats with the homemade charm of warm, flavorful kulchas. Get ready for a flavor adventure!
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Recipe Time & More
Prep2 hours
Cook10 minutes
Total2 hours 10 minutes
Ingredients
For the Nagaland Chicken Pops
- 500 gm Nagaland Chicken Pops licious brand recommended
- 2 tbsp Oil for roasting
For the Whole Wheat Kulcha Dough
- 1.75 cup Whole Wheat Flour whole
- 1/4 cup Yogurt
- 1/2 cup Milk lukewarm
- 1 tbsp Oil
- 1/2 tsp Sugar
- 1.5 tsp Salt or to taste
- 1/2 tsp Carom Seed carom seeds
- 1/2 tsp Baking Soda
- 2-3 tbsp Water as needed
For the Paneer and Pea Stuffing
- 125 gm Cottage Cheese crumbled
- 1 cup Peas cooked, fresh or frozen, green
- 2 tbsp Coriander finely chopped
- 1 tbsp Mint Leaves finely chopped, optional
- 1 inch Ginger finely chopped
- 2 clove Garlic minced
- 1 Chili finely chopped, green
- 1/4 tsp Carom Seed carom seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Chaat Masala
- 1 tbsp Sesame Seeds black, for sprinkling
- 2 tbsp Butter for frying kulchas
- 1.5 tsp Salt or to taste
Instructions
Prepare the Kulcha Dough
- Combine whole wheat flour, yogurt, milk, oil, sugar, salt, ajwain, and baking soda in a bowl. Knead into a soft dough, adding lukewarm water as needed. Cover and let rest for at least 2 hours.
Prepare the Paneer and Pea Stuffing
- In a food processor, pulse together cooked green peas, coriander, mint (optional), ginger, garlic, green chili, and cumin seeds until coarsely chopped. Transfer to a bowl and mix in crumbled paneer, chaat masala, ajwain, and salt.
Assemble and Cook the Kulchas
- Divide the dough into equal-sized balls. Divide the paneer mixture equally. Roll out each dough ball into a circle. Place a portion of the paneer mixture in the center. Bring the edges together and seal.
- Gently flatten the stuffed ball, sprinkle with sesame seeds, brush with oil, and roll out into a slightly larger circle. Avoid over-flattening to prevent tearing.
- Heat a griddle or tava. Cook the kulchas until browned on both sides, applying butter/ghee as needed.
Cook the Nagaland Chicken Pops
- While the kulchas cook, heat oil in an iron skillet. Add the Nagaland chicken pops and shallow fry until browned and cooked through, flipping halfway.
Serve
- Serve the pan-roasted Nagaland chicken pops immediately with the hot, freshly made whole wheat paneer and pea kulchas.
Recipe Notes
Expert Tips
- For extra flavor in the kulchas, add a pinch of garam masala to the stuffing.
- If you don't have a food processor, finely chop the stuffing ingredients by hand.
- To ensure evenly cooked kulchas, use medium-low heat on the griddle and cook patiently.
- For a spicier kick, add more green chilies to the stuffing or the chicken pop marinade (if making your own).
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Recipe Nutrition
Calories: 403kcalCarbohydrates: 48gProtein: 15gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 26mgSodium: 1949mgPotassium: 371mgFiber: 9gSugar: 5gVitamin A: 417IUVitamin C: 17mgCalcium: 242mgIron: 3mg
Donna George
Articles: 29
3 Comments
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Great recipe! I’m eager to try it.
This looks so inviting! Thank you.
Yum! This recipe is a must-try.