Paneer kulcha recipe
- Dish type
A traditional Indian bread from the province of Punjab. If you like naan bread, you will love these kulchas, which are like mini naans with a savoury cottage cheese stuffing.
Cambridgeshire, England, UK
2 people made this
IngredientsMakes: 6 Kulchas
- 300g plain flour, plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 1/4 teaspoon active dried baking yeast
- 50ml milk
- 2 tablespoons natural yoghurt
- 75ml tepid water
- 1/4 teaspoon nigella seeds (black cumin seeds)
- 100g paneer cheese, grated
- 1/4 teaspoon roasted cumin seed, crushed
- 1/4 teaspoon crushed dried red chillies
- fresh coriander leaves, chopped
- 1 tablespoon butter
MethodPrep:40min ›Cook:10min ›Extra time:4hr resting › Ready in:4hr50min
- In a bowl mix together flour, salt, sugar, yeast, milk, yoghurt and water and knead to form a soft dough. Sprinkle nigella seeds and mix again. Cover with cling film and leave to rest in a warm place for at least 4 hours.
- Mix paneer, cumin, chillies, and coriander in a separate bowl and season with salt.
- When the dough has risen to twice its size, uncover and knead again.
- Preheat oven to 250 C / Gas 10.
- Divide dough into six equal balls.
- Flatten into biscuit shaped discs with rolling pin, place a tablespoon or more of the paneer stuffing on the centre of the discs, seal the edge in the centre and flatten the balls.
- Roll the stuffed balls into six chapati shaped discs, about 12 to 15cm in diameter.
- Bake in preheated oven for about 10 to 12 minutes, turning once.
- Smear with butter on each side and serve hot with your favourite curry.
Dunk the paneer into a bowl of just boiled water and cover for about 5 minutes. The paneer becomes soft and easier to grate. You can also blitz in the blender.
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One of my favorite eating places in Vizag is ‘Kebabri’, known for its North Indian and tandoori food. I especially love their stuffed flats breads prepared in a tandoor. I tried to re-create the same at home a few days ago. So, prepared Kulchas stuffed with paneer, cooked over stove top and served them with Channa Masala. Made for a hearty filling meal. I more or less followed this Paneer Kulcha recipe and am quite happy with the outcome. Tastes best hot off the stove/tandoor.
How to prepare home style Kulcha:
Dough resting: 2 hrs Prep & Cooking: 20 mts
2 cups all purpose flour/maida
For stuffing: Mix all the ingredients and make small balls
2 finely chopped green chilies
1 Sieve flour, baking pwd and salt. Place the sieved flour on a wide plate. Make a well in the center of the flour and pour sugar, milk, yogurt and slowly combine, to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.
2 After two hrs, knead the dough gently for a mt. Dust the working surface with some flour, pinch a large lemon sized dough and roll into a small thick roti. Place a ball of stuffing in the center of the roti and enclose it from all sides and roll into a ball.
3 Dust the working surface with flour and roll the ball into a 6″ diameter thick roti. Sprinkle few sesame seeds on top and lightly roll with a rolling pin. Prepare rotis with rest of the dough.
4 Heat an iron tawa, once hot, place the kulcha and cook for 15-20 secs on high flame. Brown spots begin to appear. Flip over and cook the other side for another 15-20 secs. Drizzle some ghee or butter and roast for a few seconds on each side and remove.
5 Serve hot with any curry of your choice like Methi Matar Malai or Nilgiri Chicken Korma or Amritsari Chole.
- Maida (All Purpose Floor) 2 cups
- Dahi ( Yoghurt) 1 tablespoon
- Cooking Soda 1/4 teaspoon
- Sugar 1 teaspoon
- Salt 1/2 teaspoon
- Milk 1/2 cup
Ingredients fo Paneer Stuffing
- Paneer (India Cottage Cheese) 200 grams Grate it or mash it
- Red Chilli Powder 1/2 teaspoon
- Chat Masala 1/2 tea spoon
- Finely chopped green coriander
- Roasted Jeera Powder 1 teaspoon
- Salt as per taste
- Take a mixing bowl.
- Add the maida in the bowl.
- Now add Salt
- Add Yoghurt
- Add Cooking Soda
- Add Sugar
- Add milk.
- Knead into a soft dough (Add more milk if needed)
- Cover it with a damp cloth and leave it for 10 minutes
- Take another mixing bowl.
- Add the Paneer in it and mash it by hand
- Add Salt
- Add some Red Chilli powder
- Add Chat Masala
- Add the Roasted Jeera Powder.( Dry Roast 1 teaspoon of Cumin Seeds on a fry pan and once the colour starts changing remove it from the heat. Slightly crush it with hand once cooled)
- Add the chopped coriander leaves.
- Mix well with hand.
- Make small balls of the dough which you prepared earlier ( in Step 9). Use some dry floor if the dough tends to stick to your fingers..
- Take a dough ball and spread it slightly.
- Now add put some paneer mixture on it.
- Now pick the sides of the flattened dough and close together. so that the paneer stuffing is enclosed in it.
- Now roll this into a roti. Use your hands or a rolling pin.
- If you are using an Oven then preheat the oven to the maximum temperature.Avoid the fan forced option as it will dry it out the kulcha like a biscuit …
- Put the rolled Kulcha ( step 22) on a non stick baking tray.
- Put it in the oven ( keep it as near as possible to the heating element or the fire)
- In about 4 to 5 minutes it will be done, if needed cook it on the other side
- If you do not have the oven then cook it on a Tava (Griddle Pan or a fry pan) on maximum heat.
- Once done on both sides put it directly on the flame so that slightly burnt marks appear (if you do not have a gas flame stove then omit this step)
- Smear it with butter
Eat with a blob of soft butter and / or Dahi ( Yoghurt)
Note: Add some variations by using some of the following before cooking it.
If you wish you can smear some red chilly powder on the top of the kulcha ( after step 22)
You can also smear some crushed or dried garlic flakes on the top.( after step 22)
You can also smear some dried Kasoori Methi leaves on the top. ( after step 22)
Paneer Kulchas, Paneer Kulcha Made with Yeast
Kulchas might taste heavenly and feel exotic, but the fact is that they are not difficult to make, if only you know the right method. Here is an easy-to-follow recipe to make perfectly-textured kulchas.
The secret lies in handling the yeast properly. Make sure the water is warm, and not too hot or cold, because that will fail to activate the yeast. Once you see bubbles after five minutes or so, it means your yeast mixture is ready to use.
Now, just follow the rest of the procedure to make tasty Paneer Kulchas stuffed with a succulent mixture of crumbled and spiced paneer.
All in all a completely lip smacking kulcha which can be enjoyed with curds , pickles and chutney. Chole or dals like Dal Makhani and Moong Dal with Spinach also make a good combo with the Paneer Kulchas.
Hyderabadi Paneer Potato Kulcha recipe - How to make Hyderabadi Paneer Potato Kulcha
Preparation Time: 20 mins    Cooking Time: 15 mins    Total Time: 35 mins     6 Makes 6 servings
Show me for servings
- For the dough
- Combine all the ingredients in a deep bowl and knead into a soft dough without using any water.
- Cover with a lid and keep aside for 15 minutes.
- How to proceed
- Divide the stuffing into 5 equal portions. Keep aside.
- Divide the dough into 5 equal portions.
- Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
- Put a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly and roll out again into a 150 mm. (6") diameter circle, using a little plain flour for rolling.
- Heat a non-stick tava (griddle) and cook the kulcha, using ghee, till golden brown spots appear on both the sides.
- Repeat steps 3 to 5 to make 4 more kulchas.
- Serve hot.
Easy To Prepare Paneer Kulcha Recipe
It is a well-known fact that paneer or cottage cheese is very healthy for your body. It contains calcium and other vitamins and minerals that are necessary for the healthy being of all, whether young or old.
So, if your kids run away at the name of paneer, you can serve them paneer kulchas with their favourite achaar, raita or even sauce. Here are the ingredients and the recipe of paneer kulcha. Have a look and do try it at home.
For The Stuffing:
Paneer (crushed) - 200 grams
Green chillies (finely chopped) - 4
Garam masala powder - 1 tsp
Coriander leaves (finely chopped) - 2 tbsp
1. Take a vessel and add flour and baking powder into it. Keep it aside.
2. Now, take the milk jar and add butter, sugar and salt into it. Mix it well.
3. Then, pour that milk mixture into the flour and prepare the soft dough. Cover it with a soft muslin cloth and keep it resting for around 40 minutes.
4. Now, it's time to make the stuffing. Take a big bowl and add grated paneer, onions, coriander, green chillies, salt, garam masala powder, red chilli powder and chaat masala.
5. Mix all the ingredients well and keep it aside.
6. Take out a portion from the dough and roll it out into a thick disc.
7. Now, place the disc on your palm and stuff it with the stuffing you prepared.
8. Press the stuffing and gather the edges to seal the dough.
9. Now, apply flour on a surface and roll the dough with a light hand.
10. Take an oven tray and grease it with little oil.
11.Pre-heat the oven at 200 degree Celsius and bake those for 10-15 minutes.
Recipe for Paneer Kulcha
India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Paneer Kulcha Recipe from India that’s not only quick but, can be easily made at home. The Paneer Kulcha recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Paneer Kulcha recipe at home is an easy way to get a delicious meal.
Here is the Authentic Paneer Kulcha Recipe:
2 cups Maida (all purpose flour)
3/4 teaspoon Baking Powder
1/2 cup Luke Warm Milk
1 teaspoon Sugar
1/3 teaspoon Salt
3 tablespoons Curd (Yogurt)
2 tablespoons Oil
1 tablespoon Ghee
3/4 cup grated Paneer
1/2 teaspoon grated Ginger
2 tablespoons finely chopped Coriander Leaves
2 Green Chillies, finely chopped
1/2 teaspoon Chaat Masala Powder
1/4 teaspoon Black Pepper Powder
1. Sieve maida in a large bowl. Add baking powder, salt, sugar, milk, curd, ghee and 2 tablespoons oil and mix well.
2. Add water as required and knead smooth dough. Place dough in a bowl and cover it with a wet cloth. Let it set at room temperature for 2 hours.
3. After 2 hours, knead it again for 1-2 minutes and divide it into 9 equal portions. Give each portion a round shape of ball. Place them in a bowl and cover with a cheesecloth. Now proceed to make a paneer based stuffing.
1. Take grated paneer, grated ginger, chopped coriander leaves, chopped green chilli, chaat masala powder, black pepper powder and salt in a medium bowl.
2. Mix well and divide prepared paneer stuffing into 9 equal parts.
For Paneer Kulcha
1. Take one dough ball and roll it out into small puri like circle (approx. 4-5 inch diameter) on rolling board using rolling pin. If required, dust some dry flour over it while rolling to avoid sticking. Put one portion of stuffing (approx. 1½ tablespoons) in the center of the circle. Wrap and enclose it with all sides of dough circle and seal its top merging point. This process will make a stuffed ball.
2. Now, gently press it and flatten its surface from top and bottom (like pattie).
3. Dust rolling board a little and roll it out into 6-7 inch diameter circle (like paratha).
4. Heat tawa over medium flame. Once it’s hot enough, place raw kulcha over it and cook on medium flame for 30 seconds. Flip it and cook for 20-30 seconds. Flip and cook until brown spots appear on the bottom side, flip again and cook until brown spots appear on another side.
5. Take it away from heat and spread butter or ghee as per your preference. Prepare remaining kulchas in similar way and serve hot.
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- 3-1/2 cups All Purpose Flour (Maida)
- 1/3 cup Curd (Dahi / Yogurt) , at room temperature
- 3/4 cup Milk , warm
- Oil , as needed
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 3/4 teaspoon Salt
- 2 teaspoon Sugar
- Black sesame seeds , for sprinkling For filling
- 250 grams Paneer (Homemade Cottage Cheese) , grated
- 1-1/2 cup Green peas (Matar) , blanched
- 3 tablespoon Mint Leaves (Pudina)
- 1/4 cup Coriander (Dhania) Leaves
- 5 cloves Garlic , minced
- 1 inch Ginger , grated
- 1 teaspoon Cumin seeds (Jeera)
- 3/4 teaspoon Fennel seeds (Saunf)
- 3 Green Chillies
- 1 teaspoon Chaat Masala Powder
- 3/4 teaspoon Ajwain (Carom seeds)
- Black sesame seeds , to sprinkle
- Salt , to taste
- Ghee , as needed
Paneer Kulcha Recipe – Ingredients, Method of Cooking
Paneer Kulcha are the kulchas, which are stuffed with paneer and some spices. It can be served with any of the gravy based curries. It can be easily prepared at home. They are prepared in tandoor, the traditional way of cooking the Indian flat breads. It can also be prepared on tawa. Here, we have used tawa for making paneer kulchas.
Ingredients for making Paneer Kulcha
For making paneer kulcha, firstly we have to make the dough for kulcha and then the paneer stuff which is to be stuffed in kulchas. Instead of getting confused, we will make one by one rather than mixing both the methods of making kulchas and stuffing.
Ingredients for making Kulcha
- 1 cup Plain flour (Maida)
- 1 teaspoon fresh Yeast
- 1/2 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Oil
Ingredients for making Stuff
- 1 teaspoon Oil
- 1 finely chopped Green chilli
- 1/2 cup Paneer (Cottage Cheese), crumbled
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/3 teaspoon Kasuri Methi (dried fenugreek leaves)
- Salt as per taste
Method for making Paneer Kulcha
Under this, we have again first the method for making kulcha and then the paneer stuff.