Kulcha is an omnipresent dish within the meals tradition of Punjab and some different North Indian states. Right here, I’m sharing a yum variation of the common kulcha, that’s Paneer Kulcha. This recipe has a spiced, savory and frivolously tangy paneer (Indian cottage cheese) filling making for a crisp and tender tender flatbread.
Kulcha At Residence
Often, flatbreads like Chapati, phulka and Paratha are a standard characteristic at my residence too, as is at every other Indian family. I make each plain and stuffed variations typically.
Whereas these are frequent, Kulcha is one thing particular. So, made as soon as some time. Different variations like this Paneer Kulcha recipe, Matar Kulcha and even Naan fall in the identical class.
Paneer Kulcha sits on the high of the kulcha record for my household. I make it just like the best way I make the Paneer Paratha.
So, you could ask, what precisely is the distinction between the 2? One essential factor that could be a characteristic of distinction between the 2 is the dough. Unleavened dough is what’s used for a paratha and kulchas are ready with a leavened one.
Yeast or baking soda are used as frequent leavening brokers for the kulcha dough. On this Paneer Kulcha recipe, I’ve used baking soda. The dough for this and my Aloo Kulcha recipe are alike.
Historically, all kulchas are made in a tandoor (clay oven). Residential or residence ovens normally should not have excessive temperatures as in comparison with a tandoor or business ovens.
Because of this, baking in a house oven may lead to onerous kulchas. So I are likely to make them on a forged iron skillet (or tawa) which ends up in evenly cooked and tender kulcha each time. You too, give it a strive.
About Paneer Kulcha
At dhabas (roadside eateries) and eating places, you can see kulchas made solely with all-purpose flour or maida. However at residence, I add each entire wheat flour or atta and all-purpose flour in equal portions. Makes it somewhat extra healthful.
In the event you plan to make the Paneer Kulcha fully with entire wheat flour, then it would style precisely just like the aloo paratha.
I’ve not added onion or garlic on this recipe. However you’ll be able to freely add some finely chopped onions/garlic within the paneer filling.
The spice stage within the paneer filling could be adjusted with out a second thought. Whether or not to make it kind of spicy, that’s in your hand. Inexperienced chilies could be added for the additional fieriness.
Paneer Kulcha is a stunning tiffin snack too. A factor to remember is that in contrast to the Aloo Kulcha, Paneer Kulcha is a bit dry.
Although, the kulcha stays tender even after cooking, it’s higher to serve it with some Dal Makhani, Chana Masala or Curd, Butter or Mango Pickle for positive. My of us and I actually take pleasure in it with a Combined Sprouts Curry as nicely.
The best way to make Paneer Kulcha
Make Kulcha Dough
1. In a mixing bowl, take 1 cup entire wheat flour and 1 cup all-purpose flour.
2. Then, add the next components:
- 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 together with your fingers, frivolously combine all the pieces.
4. Add water in components. First add ¼ cup water after which later whereas kneading, rather less than ¼ cup.
The quantity of water to be added depends upon the standard of flours. So, add accordingly.
5. Combine after which start to knead.
6. Knead to a clean, tender, pliable dough. Cowl the dough with a moist kitchen towel or cotton serviette. Put aside for two hours to leaven the dough.
Make Paneer Stuffing
7. Earlier than getting ready kulcha, crumble or grate 200 grams paneer. If the paneer is recent and tender, then you’ll be able to crumble simply.
Be sure that to make even and superb crumble. Any greater chunks or items will make for the stuffing to return out of the dough.
8. Add 1 or 2 inexperienced chilies (about ½ to 1 teaspoon finely chopped ) and three tablespoons chopped coriander leaves (cilantro).
You can too use mint leaves as a substitute of coriander leaves or half-half of each.
9. Then, add the next spices:
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon crimson chili powder
- ¼ teaspoon garam masala powder
- ½ teaspoon dried mango powder (amchur)
- salt as per style
Observe that as a substitute of carom seeds, you should use cumin seeds. As an alternative of dried mango powder, you should use chaat masala.
Another substitutes for dried mango powder are dried pomegranate seeds powder (anardana powder) or lemon/lime juice, added as per style. There needs to be only a faint bitter style within the paneer stuffing.
10. Combine the bottom spices and herbs with the crumbled or grated paneer to make a good combination.
Verify the style and add extra of the salt, inexperienced chilies, crimson chili powder, garam masala powder and dried mango powder if required. Cowl and put aside.
Stuff & Roll Paneer Kulcha
11. After 2 hours, frivolously knead the dough once more.
12. Make medium dimension balls from the kulcha dough. If you’d like, you’ll be able to preserve the dough balls coated with moist kitchen towel to leaven for some 15 to twenty minutes earlier than stuffing and rolling them.
13. Mud the dough balls with entire wheat flour. Right here, I’ve positioned it in the entire wheat flour container, which I take advantage of for sprinkling flour whereas making chapati or paratha.
14. With a rolling pin, roll it right into a disc of 5 to six inches diameter.
15. Place 2 to three tablespoons of the paneer stuffing within the heart. Maintain 1 to 1.5 inches area everywhere in the circumference.
16. Deliver the sides collectively and be part of them on the heart.
17. Press the joined edges on the high and sprinkle some sesame seeds. Press the sesame seeds together with your fingers or very frivolously with the rolling pin in order that they get caught to the dough.
Including sesame seeds is non-compulsory. You may skip them.
18. Sprinkle some flour and gently roll to a big disc of about 6 to 7 inches in diameter.
Cook dinner Paneer Kulcha
19. On a scorching tawa or skillet, gently place the stuffed kulcha.
20. Flip over when one aspect is partly cooked.
21. Unfold some ghee or oil on this aspect of kulcha. The quantity of ghee or oil to be added, depends upon you. You may both add much less or extra or skip it altogether.
22. Flip once more.
23. Now, unfold some ghee or oil on this aspect.
24. Flip once more.
25. Press the sides of the kulcha with a spatula to make sure that they’re cooked.
26. Flip a few times to make sure even roasting and cooking. Place them in a roti basket. Add ½ to 1 teaspoon of butter and unfold it with a butter knife or spoon.
Put together all of the paneer kulcha with the above technique and stack them up. After making every kulcha, wipe the pan or tawa with a cotton kitchen towel to do away with the browned or burnt flour particles.
You can too serve the kulcha straightaway from the tawa to the plate.
27. Serve Paneer Kulcha scorching or heat with butter, curd, mango pickle or chana masala or any chana or legume curry of your selection.
- Substitutes: Swap ¼ teaspoon baking powder for baking soda. Use chaat masala, dried pomegranate powder or lemon/lime juice as a substitute of dried mango powder. Sub cumin seeds for carom seeds; mint leaves for coriander leaves, or use half-half of each.
- Make this kulcha through the use of an equal ratio of each entire wheat flour and all-purpose flour.
- Whereas kneading the dough, how a lot water must be used will rely on the standard of flour.
- Sesame seeds is non-compulsory on this recipe. It may be skipped.
- You may roast the Paneer Kulcha on the pan or tawa with ghee, oil or none. Its fully your selection. Make it vegan through the use of oil and serving with plant-based yogurt.
- Eliminate the browned or burnt flour particles on the pan by wiping them with a cotton kitchen towel. Do that after cooking every Paneer Kulcha.
Sugar is added because it helps the dough to leaven.
It takes about 6 to eight minutes to knead a tender and clean dough.
No, as a paratha is made with an unleavened dough and a kulcha is made with a leavened dough.
I might recommend not to take action as utilizing solely entire wheat flour will lead to a kulcha with a style just like that of an aloo paratha.
Extra Paneer Recipes To Strive!
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Paneer Kulcha Recipe
Paneer kulcha are leavened flatbreads full of a spiced and savory Indian cottage cheese filling. These flatbreads are made on a skillet or tawa to make for crispy but tender and tender kulcha.
Prep Time 2 hrs 30 minutes
Cook dinner Time 30 minutes
Complete Time 3 hrs
Forestall your display from going darkish whereas making the recipe
Make kulcha dough
In a mixing bowl take all of the components talked about “for kulcha dough” above, besides water.
Then with a spoon or together with your fingers frivolously combine all the pieces.
First add ¼ cup water. Add water in components whereas kneading. The quantity of water to be added, depends upon the standard of flours. So add accordingly.
Combine after which start to knead.
Add 2 to three tablespoons extra water or as required and knead to a clean tender dough. Cowl the dough with a moist kitchen towel and preserve apart for two hours for it to leaven.
Making paneer stuffing
- Earlier than getting ready kulcha, crumble or grate paneer. If the paneer is recent and tender, then you’ll be able to crumble simply.Be certain that you make a superb crumble and never uneven with giant chunks as these might come out from the dough whereas rolling.
Add all of the herbs, floor spices powders and salt to the paneer.
Combine the spices and herbs with the crumbled paneer very nicely.
Verify the style and add extra of the salt, inexperienced chilies, crimson chili powder, garam masala powder and dry mango powder if required. Cowl and preserve apart.
Stuffing and rolling paneer kulcha
After 2 hours, frivolously knead the dough once more.
Make medium sized balls from the kulcha dough. If you’d like you’ll be able to preserve the dough balls coated with moist kitchen serviette for an additional 15 to twenty minutes earlier than stuffing and rolling.
Mud the dough balls with some entire wheat flour.
With a rolling pin, roll it right into a diameter of 5 to six inches diameter.
Place 2 to three tablespoons of the paneer stuffing within the heart. Maintain 1 to 1.5 inches area everywhere in the circumference.
Deliver the sides collectively and be part of them on the heart.
Press the joined edges at high and sprinkle some sesame seeds.
Press the sesame seeds together with your fingers or very frivolously with the rolling pin in order that they get caught to the dough. Including sesame seeds is non-compulsory. You may skip it.
Sprinkle some flour as wanted and gently roll to a big disc of about 6 to 7 inches in diameter.
Making paneer kulcha
On a scorching tava or skillet, gently place the stuffed kulcha.
- Flip over when one aspect is partly cooked. Unfold some ghee or oil on this aspect of paneer kulcha. The quantity of ghee or oil to be added, relies upon upon you. You may both add much less or extra or skip it altogether.
Flip once more and unfold some ghee or oil on this second cooked aspect.
Flip once more just a few occasions as wanted to make sure even roasting and cooking. Press the sides with a spatula to make sure that they’re cooked.
As soon as evenly cooked and roasted, place the paneer kulcha in a roti basket. Add ½ to 1 teaspoon of butter and unfold it with a butter knife or spoon.
Make all of the paneer kulcha with the above technique and stack them up within the roti basket. You can too select to serve them straightaway from the skillet or tawa to the plate.
After making every paneer kulcha, wipe the skillet or tawa with a cotton kitchen towel to do away with the browned or burnt flour particles.
Serve paneer kulcha scorching or heat with butter, curd or mango pickle or punjabi chole or any chana curry of your selection.
- Baking soda – use ¼ teaspoon baking powder as a substitute
- Dry mango powder – chaat masala or dry pomegranate powder or lemon juice to provide a slight tangy style to the paneer stuffing.
- Coriander leaves – swap with recent mint leaves
- The recipe could be made completely with entire wheat flour however the style and texture will probably be extra like paneer paratha. You might additionally make the paneer kulcha with solely all-purpose flour.
- Use tender selfmade paneer. Ensure that the paneer is recent and never rancid or tasting bitter.
- If you don’t want the standard aroma of baking soda, add 1 to 2 pinches of it or use baking powder.
- You need to use immediate yeast too to leaven the dough. If you’re skilled in utilizing yeast, then use about ¼ teaspoon immediate yeast (speedy rise yeast) and proof and work on the dough accordingly. Omit including baking soda or baking powder if utilizing yeast.
- Knead the dough to get a clean and tender texture.
- Any leftover dough can be utilized to make a easy plain kulcha or flavored ones.
Paneer Kulcha Recipe
Quantity Per Serving
Energy 190 Energy from Fats 108
% Day by day Worth*
Saturated Fats 4g25%
Trans Fats 0.1g
Polyunsaturated Fats 1g
Monounsaturated Fats 5g
Ldl cholesterol 16mg5%
Vitamin A 82IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin B12 0.02µg0%
Vitamin C 1mg1%
Vitamin D 0.04µg0%
Vitamin E 2mg13%
Vitamin Okay 1µg1%
Vitamin B9 (Folate) 24µg6%
* % Day by day Values are primarily based on a 2000 calorie eating regimen.
This Paneer Kulcha recipe from the archives first revealed in September 2016 has been republished and up to date on 5 July 2022.