Paneer kulcha at home
Easy paneer kulcha recipe with step by step instructions and video. Learn how to make stuffed paneer kulcha recipe at home.
Kulcha are everyone's favorite. And paneer kulcha is yummy, delicious and healthy. It is for all the foodies who loves to cook healthy and nutritious foods for their families. Paneer kulcha is extremely easy to make at home with some basic ingredients from your kitchen. And the best part is you don't even need a tandoor to make paneer kulcha like restaurant style like topping them with kalonji and coriander leaves. Here I bring you the best paneer kulcha recipe with step by steps guide. If you have been looking for such a paneer kulcha recipe at home then you have come to the right place.
What is paneer kulcha ?
Paneer kulcha is a stuffed flatbread made with a spiced fillings of paneer ( cottage cheese) . Paneer fillings are stuffed inside a all purpose flour dough and cooked traditionally in a tandoor. These kulcha are topped with black sesame seeds and chopped coriander leaves.
Though paneer kulcha are made only with maida flour you can mix wheat flour as well with maida to make the dough. Kulcha dough is leavened with curd to enhance the taste. Sometimes baking powder and baking soda are also used.
Basic ingredients need to make it
Flour : all purpose flour is generally used but you can mix wheat flour with it.
Paneer : fresh paneer or malai paneer is best for this kulcha recipe.
Herbs : fresh coriander leaves, green chili
Spice powder : garam masala powder, turmeric powder, chat masala.
Carom seeds : ajwain is used for a good digestion.
Nigella seeds : also known as kalonji is used as a topping to make kulcha.
Other ingredients : salt, oil and butter.
What to serve with it ?
Chole is a preferred choice that best to serve with any kulcha. Paneer kulcha is such a versatile dish that goes well with all indian vegetable curry or gravies. Dal, mix vegetable curry, curd and pickle can also be serve with it
Make ahead options
It is not advisable to refrigerate paneer kulcha fillings for more than 6 hours as paneer slowly start to become sour in taste due to the spice powder like chat masala. You can refrigerated the kulcha dough for upto 2 days in a air tight container. It hardly takes five minutes to make the fillings so it is better to refrigerate the dough than the fillings.
Otherwise you can partially cook them and stack each kulcha with parchment paper seperately after cooling them completely for upto 2 days.
Leftover paneer kulcha
You can keep them in a fridge after cooling them completely but best to use them next day in morning breakfast with tea or chole. Reheat them on a hot pan with some butter till become crisp. Otherwise microwave them for a minute.
Steps to make paneer kulcha
1. Making kulcha dough
All purpose flour ( maida) is generally used to make the dough for kulcha. And leavening agent like curd and baking powder are used to enhance the taste and texture of the kulcha. You can add some whole wheat flour along with all purpose flour to make the dough. Milk can also be used with water while kneading the dough. It makes the kulcha healthy and nutritious.
Take the flour in a mixing bowl and add curd, baking powder, sugar, salt and cooking oil. Mix them nicely with a spoon or hands. Add water slowly and start to knead. You can add milk at this stage along with water. Make a soft and palpable dough without sticky to your hands. If the dough become sticky then add some more flour and knead further.
Grease some cooking oil over the dough and keep aside for fifteen minutes to set by covering.
2. Making the fillings
Fresh malai paneer is best to make the fillings for paneer kulcha. And it is pretty easy to crumble as well. Otherwise you can use a grater to grate the paneer just make sure that there is no big chunks present. After that add half teaspoon garam masala powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon carom seeds (ajwain), two green chili chopped, salt as per your taste, 1/4 teaspoon chat masala and some fresh chopped coriander leaves. Mix everything nicely.
Ajwain is used for a good digestion purpose only. You can add cumin seeds instead of it. If you use red chilli powder then escape to use green chili.
3. Stuffing and rolling kulcha
When the kulcha dough is set divide it into equal size small parts and roll them between the palm of your hands to make round shape balls. Use some flour while rolling them between hands. You can rest the dough balls for five more minutes to become soft. After that take one dough ball and dust with flour. With a roller pin oll into 3 to 4 inch diameter.
Now place 2 to 3 tablespoon paneer fillings in the centre of the rolled dough and bring the edges together and join them at the centre and sealed.
Dust this stuffed dough again with some flour and gently press using your finger tips.
Roll it again and place some kalonji and chopped coriander leaves on one side. Roll into 5 to 6 inch diameter size kulcha.
4. Making paneer kulcha
Paneer kulcha is traditionally made in a tandoor but it is not possible for everyone to have a tandoor at home to make the kulcha. So you can use a tawa or pan to make paneer kulcha at home.
Heat a tawa over medium high heat flame fire and when it become hot lower the gas flame to low. Place the kulcha carefully on the tawa and cook by increasing the heat flame to medium.
Flip the kulcha when one side is partially cooked to another side and cook that side. Apply some butter or ghee on upside and flip again.
Similarly apply butter on the other side of the kulcha as well. Flip again and cook until both side become golden.
Remove the paneer kulcha and serve hot. Make more kulcha with the remaining dough balls and fillings.
In restaurants paneer kulcha are made and cooked in a preheated tandoor. These kulcha are crisp from one side and golden from other side.
If you want to make paneer kulcha like restaurant style then follow the below steps
- Heat a iron skillet or tawa over medium heat flame fire. When the tawa become hot lower the gas flame to low.
- After stuffing the paneer fillings into a dough ball sprinkle some kalonji and chopped coriander leaves.
- Slightly press the dough with your finger tips and start to roll with a roller pin into 5 to 6 inch diameter.
- Lift the kulcha on the palm having toppings downwards and brush little water on the upside
- Now gently place the kulcha on tawa and cook over medium low heat flame. And when small bubbles start to appear flip the tawa and place the kulcha over the heat flame.
- Cook the kulcha evenly from all sides by moving the tawa over the gas flame. Dark brown spots indicates that the kulcha is cooked.
- Now flip the tawa and place over the gas flame. Cook for another 30 to 40 seconds.
- Remove the kulcha and apply some butter to serve hot.
Watch paneer kulcha recipe video
If you love paneer kulcha recipe then I am sure you would love the following kulcha recipe as well.
Frequently ask questions
Can I make jain paneer kulcha?
Yes ofcourse paneer kulcha can be made without onion, garlic and ginger. And it taste extremely delicious, there is no need to add them. Infact this paneer kulcha recipe is without onion, garlic and ginger.
Do I need to cook the paneer fillings separately ?
No, you don't need to cook the fillings separately for making paneer kulcha. The fillings will get cooked with the kulcha simultaneously. If you want to make a crisp and crunchy paneer kulcha like amritsari kulcha then you need to cook the paneer fillings separately to evaporate the moisture from paneer.
Can I eat paneer kulcha while on diet?
Yes you can eat paneer kulcha while on diet. 100 gm of paneer has around 270 kcal and rich in protein as well. Paneer kulcha get digested slowly by your body and that makes you feel fuller for long. It reduce appetite and helps burning belly fats as well.
- In place of ajwain you can use jeera. Ajwain helps to enhance digestion so it is recommended to use in the recipe.
- You can use a mix of wheat and all purpose flour to make the dough or use only whole wheat flour to make paneer kulcha
- Use very little water to grease the kulcha dough and keep the temperature of the tawa at medium heat.
- If you use more water then there is a chance that the kulcha dough may bounce back while placing on hot tawa.
Paneer kulcha is a popular stuffed flatbread with spiced paneer fillings inside a all purpose flour dough. Traditionally cooked in a tandoor and best to serve with chole, dal, mix vegetable, curd and pickle.
Prep time 15 min Cook time 10 min serve 6 Author Mobasir hassan
- 2 cup maida ( all purpose flour)
- 1/4 teaspoon baking powder
- 2 tablespoon curd
- 1/2 teaspoon sugar ( optional)
- 3 tablespoon cooking oil
- Salt as per taste
- Water as required
- 200 gm paneer
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- 2 green chili finely chopped
- 1/4 teaspoon chat masala
- 1/4 teaspoon carrom seeds
- Salt as per taste
- 2 teaspoon Nigella seeds ( kalonji)
- Some chopped coriander leaves
- Ghee or butter for brushing the kulcha
- Take the flour in a mixing bowl and add curd, baking powder, sugar, salt and 2 tablespoon cooking oil.
- Mix all the ingredients nicely with a spoon or hands. Then add water slowly and start to knead.
- Add water as required to make a soft smooth dough without sticky to your hands.
- Grease the rest one tablespoon oil over the dough and cover. Keep it aside to set for twenty minutes.
- Take the paneer in a mixing bowl and grate. You can crumble the paneer as well just make sure there is no big chunks present.
- Then add the garam masala powder, turmeric powder, carom seeds, chopped green chillies, salt, chat masala and chopped coriander leaves.
- Mix all the spices nicely with the paneer to make a smooth fillings for the kulcha. Taste the seasoning and if required add some more salt and chilli.
- Cover and keep aside to proceed for the next steps.
- Divide the above dough into small equal parts and roll them between the palm of your hands to make round shape balls. Dust them with some flour.
- Take one dough ball and roll with a roller pin into 3 to 4 inch diameter.
- Now place two tablespoon paneer fillings in the centre and bring the edges together and join them at the centre and sealed.
- Again dust this stuffed dough ball with some flour and roll slightly. Then place some kalonji and chopped coriander leaves over it.
- Press lightly and roll again into 5 to 6 inch diameter. You can even roll into oval shape like naan.
Making paneer kulcha
- Gently place the rolled kulcha on a medium hot tawa or non stick pan.
- Flip it to another side when one is is partially cooked. Similarly flip it again when the other side is partially cooked.
- Spread some butter or ghee over the kulcha on both sides and roast till become lightly golden brown and crisp.
- Similarly make more paneer kulcha with the remaining dough balls and roast and cook like this way till golden crisp.
- You can serve them hot immediately or stack them up.
- Serve them either with chole, mix vegetable, dal, curd or pickle.
- Calorie : 220
- Fats : 9g
- Protein : 7g
- Carbohydrate : 28g