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paneer kulcha recipe, how to make easy paneer kulcha recipe on tawa

paneer kulcha recipe with step by step photos – easy and tasty kulchas made with a spiced paneer filling. usually kulchas are baked in a tandoor. baking them in an oven has not been a good experience for me. they always turn out crisp and hard, so i always cook them on tawa.

i prepare flat breads like chapatis, parathas (both stuffed and plain) often. while both chapatis and parathas are made regularly, kulchas are made once in a while. usually leavened flat breads like naan or kulcha is not made everyday in most indian homes. what we prepare everyday are chapatis or phulkas.

i make paneer kulcha similar to the way i make paneer parathas. so what is the difference you may ask? the difference is in the dough. while parathas are made with unleavened dough, kulchas are prepared with leavened dough. kulchas can be leavened using yeast or baking soda. in this recipe i have used baking soda and the dough preparation method is the same as that for aloo kulcha i prepare.

the restaurant and dhaba versions of kulcha are made with all purpose flour (maida). but i have added both whole wheat flour and all purpose flour in equal quantities. if you make completely with whole wheat flour, then the taste will be similar to aloo paratha. this recipe is a no onion no garlic recipe. though if you want you can add some finely chopped onions in the paneer stuffing.

these kulchas remain soft even after cooking. unlike aloo kulcha, paneer kulcha is bit dry. so its better to serve these paneer kulchas with chana masala or dal makhani. you can also serve with curd. i had made mixed sprouts curry and it went very well with the kulchas. the spice and heat in the paneer stuffing can be adjusted as per your taste. add some more green chilies and you get a spicy paneer kulcha. you can also pack paneer kulcha in the tiffin box.

serve paneer kulchas hot or warm with butter, curd or mango pickle or punjabi chole or any chana or legume curry of your choice like peshawari chole or amritsari chole or dal makhani.

if you are looking for more paneer recipes then do check paneer 65, paneer ghee roast, paneer kathi roll, paneer gassi and paneer schezwan recipe.

paneer kulcha recipe card below:

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paneer kulcha recipe
prep time
2 hr 30 mins
cook time
30 mins
total time
3 hr
 

paneer kulcha are leavened flat breads stuffed with a spiced cottage cheese filling.

course: north indian
cuisine: north indian, Punjabi
servings: 2 to 3 (makes 12 kulchas)
author: dassana amit
ingredients (1 cup = 250 ml)
for kulcha dough:
  • 1 cup whole wheat flour (atta) or 120 grams whole wheat flour
  • 1 cup all purpose flour (maida) or 125 grams all purpose flour
  • ¼ teaspoon baking soda
  • 2 tablespoons curd (yogurt or dahi)
  • 1 tablespoon oil or ghee
  • 1 teaspoon sugar
  • 1 teaspoon salt or add as per taste
  • ⅓ to ½ cup water or add as required
for paneer kulcha stuffing:
  • 200 grams paneer (cottage cheese)
  • 3 tablespoons chopped coriander leaves (dhania patta)
  • 1 or 2 green chilies, chopped (hari mirch)
  • ¼ teaspoon red chilli powder (lal mirch powder)
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon ajwain (carom seeds) - you can add cumin (jeera) in place of ajwain
  • ½ teaspoon dry mango powder (amchur powder)
  • salt as required
  • oil or ghee as required for roasting
  • butter as required
  • sesame seeds (til) as required - optional
how to make recipe
making kulcha dough:
  1. in a mixing bowl take all the ingredients mentioned "for kulcha dough" above, except water.

  2. then with a spoon or with your hands lightly mix everything.

  3. first add 1/4 cup water. add water in parts while kneading. the amount of water to be added, depends on the quality of flours. so add accordingly.

  4. mix and then begin to knead.

  5. add more water as required and knead to a smooth soft dough. cover the dough and keep aside for 2 hours for it to leaven.

making paneer kulcha stuffing:
  1. before preparing kulchas, crumble or grate paneer. if the paneer is fresh and soft, then you can crumble easily.

  2. add all the herbs, spices powders and salt to the paneer.

  3. mix the spices and herbs with the crumbled paneer very well. 

  4. check the taste and add more of the salt, green chilies, red chili powder, garam masala powder and dry mango powder if required. cover and keep aside.

stuffing and rolling paneer kulcha:
  1. after 2 hours, lightly knead the dough again.

  2. make medium sized balls from the kulcha dough. if you want you can keep the dough balls covered for another 15 to 20 minutes before stuffing and rolling.

  3. dust the dough balls with some whole wheat flour.

  4. with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.

  5. place 2 to 3 tablespoons of the paneer stuffing in the center. keep 1 to 1.5 inches space all over the circumference.

  6. bring the edges together and join them at the center.

  7. press the joined edges at top and sprinkle some sesame seeds. 

  8. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough. adding sesame seeds is optional. you can skip it.

  9. sprinkle some flour and gently roll to a large disc of about 6 to 7 inches in diameter.

making paneer kulcha on tawa:
  1. on a hot tava or griddle, gently place the stuffed kulcha.

  2. flip over when one side is partly cooked. spread some ghee or oil on this side of paneer kulcha. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.

  3. flip again. now spread some ghee or oil on this side.

  4. flip again. press the edges with a spatula to ensure that they are cooked.

  5. flip once or twice to ensure even roasting and cooking. place the paneer kulcha in a roti basket. add ½ to 1 teaspoon of butter and spread it with a butter knife or spoon.

  6. make all the paneer kulchas with the above method and stack them up. 

  7. after making each paneer kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles. you can also serve paneer kulchas straightaway from the tawa to the plate.

  8. serve paneer kulchas hot or warm with butter, curd or mango pickle or punjabi chole or any chana or legume curry of your choice.

recipe notes

substitutions:

  1. baking soda - 1/4 teaspoon baking powder
  2. dry mango powder - chaat masala or dry pomegranate powder or lemon juice

 


how to make paneer kulcha recipe on tawa:

a) preparing kulcha dough:

1. in a mixing bowl take 1 cup whole wheat flour and 1 cup all purpose flour.

2. then add ¼ tsp baking soda, 2 tablespoons curd/yogurt/dahi, 1 tablespoon oil or ghee, 1 teaspoon sugar, 1 teaspoon salt or as required.

3. with a spoon or with your hands lightly mix everything.

4. add water. i added water in parts. first ¼ cup and then later while kneading a little less than ¼ cup. the amount of water to be added, depends on the quality of flours. so add accordingly.

5. mix and then begin to knead.

6. knead to a smooth soft dough. cover the dough and keep aside for 2 hours for it to leaven.

b) preparing the paneer stuffing:

7. before preparing kulchas, crumble or grate paneer. if the paneer is fresh and soft, then you can crumble easily.

8. add the 1 or 2 green chilies (chopped ) and 3 tablespoons chopped coriander leaves. you can also use mint leaves instead of coriander leaves or half-half of both.

9. then add ¼ teaspoon ajwain/carom seeds, ¼ teaspoon red chili powder, ¼ teaspoon garam masala powder and ½ tsp dry mango powder (amchur). also add salt as per taste. instead of carom seeds, you can use cumin seeds. instead of dry mango powder, you can use chaat masala. some other substitutes for dry mango powder are dry pomegranate seeds powder (anardana powder) or lime juice. lime juice can be added as per your taste. there should be just a faint sour taste or tang in the paneer stuffing.

10. mix the spices and herbs with the crumbled paneer very well. check the taste and add more of the salt, green chilies, red chili powder, garam masala powder and dry mango powder if required. cover and keep aside.

assembling and preparing paneer kulcha:

1. after 30 minutes lightly knead the dough again.

2. make medium sized balls from the kulcha dough. if you want you can keep the dough balls covered to leaven for some 15 to 20 minutes before stuffing and rolling them.

3. dust the dough balls with whole wheat flour. here i have placed it in the whole wheat flour container, which i use for sprinkling flour while making chaaptis or parathas.

4. with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.

5. place 2 to 3 tablespoons of the paneer stuffing in the center. keep 1 to 1.5 inches space all over the circumference.

6. bring the edges together and join them at the center.

7. press the joined edges at top and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough. adding sesame seeds is optional. you can skip them.

8. sprinkle some flour and gently roll to a large disc of about 6 to 7 inches in diameter.

9. on a hot tava or griddle, gently place the stuffed kulcha.

10. flip over when one side is partly cooked.

11. spread some ghee or oil on this side of paneer kulcha. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.

12. flip again.

13. now spread some ghee or oil on this side.

14. flip again.

15. press the edges of paneer kulcha with a spatula to ensure that they are cooked.

15. flip once or twice to ensure even roasting and cooking. place the paneer kulcha in a roti basket. add ½ to 1 teaspoon of butter and spread it with a butter knife or spoon. prepare all the paneer kulchas with the above method and stack them up. after making each paneer kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles. you can also serve kulchas straightaway from the tawa to the plate.

16. serve paneer kulchas hot or warm with butter, curd or mango pickle or punjabi chole or any chana or legume curry of your choice like pindi chole, kadai chole, aloo chole or dal makhani.




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This post was last modified on October 5, 2017, 12:53 pm

    Categories Indian Breads & ParathasIndian Breakfast RecipesIndian Street FoodKids RecipesNo Onion No GarlicNorth Indian RecipesPopular Indian RecipesPunjabi RecipesTiffin Recipes