To begin making the Matar Paneer Kulcha, first of all sift the all purpose flour in a bowl. Add salt, sugar, baking soda, baking powder to it and combine well.

Then, make a well in center and add oil and yogurt. Combine with your fingers till it all comes together.

Next, gradually add milk a little bit at a time, as required and mix some more until all the flour comes together to form a dough that is not sticky and runny. It should be smooth, pliable and soft.

Knead the dough well for 4-5 minutes until it is very soft and smooth. Place the kneaded dough in large bowl and cover it with clean damp kitchen towel and set it aside in a warm place for 4-5 hours or overnight.

This period is known as the proofing period. After proofing, dough becomes very soft and fluffy. Turn the dough over on a flat surface and gently knead it again for a minute or two. The dough is now ready. Set it aside while you prepare the filling.

To prepare the filling, using a chopper or a grinder, coarsely grind the green peas, coriander leaves, mint leaves, garlic, ginger, green chilies, fennel seeds, cumin seeds. Pulse them into a rough mix, taking care not to make it a fine or smooth paste. It should be rough and coarse.

Transfer the mix into a bowl. Into the bowl, grate in the paneer, add chaat masala, ajwain, salt and mix well. The filling is ready.

To prepare the Matar Paneer Kulcha, first divide the dough into 8-9 equal sized portions. Also divide the peas, paneer filling mixture into an equal number of parts.

Working with one portion at a time, roll out the dough into small circle about 2.5-3 inches in diameter. Take the rolled circle in your palm, place a spoonful of the matar-paneer filling in the center, while cupping it in your palm.

Bring all the edges of the circle together to seal the matar paneer mixture inside, like a tight pouch. Make sure there are no air pockets within.

Gently press the stuffed ball out once again slightly with your fingers.

Next, sprinkle sesame seeds, apply oil to the surface so that the seeds stick and roll out into a kulcha. Do not apply too much pressure at one place else the kulcha will tear and stuffing will come out. Kulchas are usually thicker than parathas.

Meanwhile, place a skillet or tawa on the heat. When hot, place the kulcha on the pan and cook until bubbles begin to appear on the surface. Apply a little oil or ghee on the top and flip the Matar Paneer Kulcha over to brown the other side.

Repeat, applying ghee, butter or oil and cooking the Matar Paneer Kulcha until it attains a nice even brown hue with some spots.

Serve the Matar Paneer Kulcha along with Peshawari Chole or Aloo Tamatari and Lachedar Kakdi Pyaz Kachumber for a comforting weeknight meal.