Paneer Kulcha Recipe

Kulcha is an omnipresent dish in the food culture of Punjab and a few other North Indian states. Here, I’m sharing a yum variation of the regular kulcha, that is Paneer Kulcha. This recipe has a spiced, savory and lightly tangy paneer (Indian cottage cheese) filling making for a crisp and soft tender flatbread.

Kulcha At Home

Usually, flatbreads like Chapati, phulka and Paratha are a common feature at my home too, as is at any other Indian household. I make both plain and stuffed versions often.

While these are common, Kulcha is something special. So, made once a while. Other variations like this Paneer Kulcha recipe, Matar Kulcha and even Naan fall in the same category.

Paneer Kulcha sits at the top of the kulcha list for my family. I make it similar to the way I make the Paneer Paratha.

So, you may ask, what exactly is the difference between the two? One important thing that is a feature of distinction between the two is the dough. Unleavened dough is what is used for a paratha and kulchas are prepared with a leavened one.

Yeast or baking soda are used as common leavening agents for the kulcha dough. In this Paneer Kulcha recipe, I have used baking soda. The dough for this and my Aloo Kulcha recipe are alike.

Traditionally, all kulchas are made in a tandoor (clay oven). Residential or home ovens usually do not have high temperatures as compared to a tandoor or commercial ovens.

For this reason, baking in a home oven could result in hard kulchas. So I tend to make them on a cast iron skillet (or tawa) which results in evenly cooked and soft kulcha every time. You too, give it a try.

About Paneer Kulcha

At dhabas (roadside eateries) and restaurants, you will find kulchas made only with all-purpose flour or maida. But at home, I add both whole wheat flour or atta and all-purpose flour in equal quantities. Makes it a little more wholesome.

If you plan to make the Paneer Kulcha completely with whole wheat flour, then it will taste exactly like the aloo paratha.

I have not added onion or garlic in this recipe. But you can freely add some finely chopped onions/garlic in the paneer filling.

The spice level in the paneer filling can be adjusted without a second thought. Whether to make it more or less spicy, that’s in your hand. Green chilies can be added for the extra fieriness.

Paneer Kulcha is a lovely tiffin snack too. A thing to keep in mind is that unlike the Aloo Kulcha, Paneer Kulcha is a bit dry.

Though, the kulcha stays soft even after cooking, it is better to serve it with some Dal Makhani, Chole or Curd, Butter or Mango Pickle for sure. My folks and I really enjoy it with a Mixed Sprouts Curry as well.

How to make Paneer Kulcha

Make Kulcha Dough

1. In a mixing bowl, take 1 cup whole wheat flour and 1 cup all-purpose flour.

2. Then, add the following ingredients:

• ¼ teaspoon baking soda
• 2 tablespoons curd/yogurt
• 1 tablespoon oil or ghee
• 1 teaspoon sugar
• 1 teaspoon salt or as required

3. With a spoon or with your fingers, lightly mix everything.

4. Add water in parts. First add ¼ cup water 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, pliable dough. Cover the dough with a moist kitchen towel or cotton napkin. Set aside for 2 hours to leaven the dough.

Make Paneer Stuffing

7. Before preparing kulcha, crumble or grate 200 grams paneer. If the paneer is fresh and soft, then you can crumble easily.

Make sure to make even and fine crumble. Any bigger chunks or pieces will make for the stuffing to come out of the dough.

8. Add 1 or 2 green chilies (about ½ to 1 teaspoon finely chopped ) and 3 tablespoons chopped coriander leaves (cilantro).

You can also use mint leaves instead of coriander leaves or half-half of both.

9. Then, add the following spices:

• ¼ teaspoon carom seeds (ajwain)
• ¼ teaspoon red chili powder
• ¼ teaspoon garam masala powder
• ½ teaspoon dried mango powder (amchur)
• salt as per taste

Note that instead of carom seeds, you can use cumin seeds. Instead of dried mango powder, you can use chaat masala.

Some other substitutes for dried mango powder are dried pomegranate seeds powder (anardana powder) or lemon/lime juice, added as per taste. There should be just a faint sour taste in the paneer stuffing.

10. Mix the ground spices and herbs with the crumbled or grated paneer to make an even mixture.

Check the taste and add more of the salt, green chilies, red chili powder, garam masala powder and dried mango powder if required. Cover and set aside.

Stuff & Roll Paneer Kulcha

11. After 2 hours, lightly knead the dough again.

12. Make medium size balls from the kulcha dough. If you want, you can keep the dough balls covered with moist kitchen towel to leaven for some 15 to 20 minutes before stuffing and rolling them.

13. 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 chapati or paratha.

14. With a rolling pin, roll it into a disc of 5 to 6 inches diameter.

15. Place 2 to 3 tablespoons of the paneer stuffing in the center. Keep 1 to 1.5 inches space all over the circumference.

16. Bring the edges together and join them at the center.

17. Press the joined edges at the 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.

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

Cook Paneer Kulcha

19. On a hot tawa or skillet, gently place the stuffed kulcha.

20. Flip over when one side is partly cooked.

21. Spread some ghee or oil on this side of kulcha. The amount of ghee or oil to be added, depends on you. You can either add less or more or skip it altogether.

22. Flip again.

23. Now, spread some ghee or oil on this side.

24. Flip again.

25. Press the edges of the kulcha with a spatula to ensure that they are cooked.

26. Flip once or twice to ensure even roasting and cooking. Place them in a roti basket. Add ½ to 1 teaspoon of butter and spread it with a butter knife or spoon.

Prepare all the paneer kulcha with the above method and stack them up. After making each kulcha, wipe the pan or tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles.

You can also serve the kulcha straightaway from the tawa to the plate.

27. Serve Paneer Kulcha hot or warm with butter, curd, mango pickle or chana masala or any chana or legume curry of your choice.

Expert Tips

1. Substitutes: Swap ¼ teaspoon baking powder for baking soda. Use chaat masala, dried pomegranate powder or lemon/lime juice instead of dried mango powder. Sub cumin seeds for carom seeds; mint leaves for coriander leaves, or use half-half of both.
2. Make this kulcha by using an equal ratio of both whole wheat flour and all-purpose flour.
3. While kneading the dough, how much water has to be used will depend on the quality of flour.
4. Sesame seeds is optional in this recipe. It can be skipped.
5. You can roast the Paneer Kulcha on the pan or tawa with ghee, oil or none. Its completely your choice. Make it vegan by using oil and serving with plant-based yogurt.
6. Get rid of the browned or burnt flour particles on the pan by wiping them with a cotton kitchen towel. Do this after cooking each Paneer Kulcha.

FAQs

This Paneer Kulcha recipe from the archives first published in September 2016 has been updated and republished on July 2022.