Soft, fluffy leavened flatbreads stuffed with a savory, spiced paneer filling. This Punjabi classic is perfect for a special lunch or dinner, especially when served hot with a dollop of butter or ghee.
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
Protein-packed Paneer Kulcha with creamy Boondi Raita – a kid-approved comfort food everyone loves!
This awadhi dish is perfect for breakfast. With 721.74 calories and 21.93g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
100 g
Onion
(1 medium, finely chopped)
2 pcs Green Chili (Finely chopped)
3 tbsp Coriander Leaves (Finely chopped)
1 tsp Ginger Paste
0.5 tsp Red Chili Powder
0.5 tsp Garam Masala
1 tsp Amchur (Dry mango powder)
1 tsp Nigella Seeds (Kalonji, for sprinkling)
4 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine maida, sugar, salt, baking powder, and baking soda. Whisk well to distribute the leavening agents evenly.
Add the curd and vegetable oil. Mix with your fingertips to form a crumbly texture.
Gradually add lukewarm water and knead for 8-10 minutes until you have a very soft, smooth, and pliable dough. It should be slightly sticky.
Apply a little oil over the dough, cover it with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2 hours.
2
Prepare the Paneer Filling
While the dough is resting, prepare the filling. In a medium bowl, combine the crumbled paneer, finely chopped onion, green chilies, coriander leaves, and ginger paste.
Add the red chili powder, garam masala, amchur, and salt for the filling.
Gently mix everything together until just combined. Avoid mashing the paneer. If the mixture seems wet, gently squeeze out any excess moisture. Set aside.
3
Stuff and Roll the Kulchas
After the dough has rested, gently knead it for one minute. Divide it into 8 equal-sized balls.
Take one dough ball and dust it with dry maida. Flatten it with your fingers into a 3-inch disc, keeping the edges slightly thinner than the center.
Place about 2 tablespoons of the paneer filling in the center of the disc.
Gather the edges of the dough and bring them together to the center, pinching to seal the filling inside completely. Remove any excess dough from the top.
Gently flatten the stuffed ball with your palm. Sprinkle a few nigella seeds on top and press them lightly into the dough.
Dust with a little more flour and gently roll the ball into a 5-6 inch circle or oval. Apply even, light pressure to prevent the filling from tearing through.
4
Cook the Kulchas
Heat a cast-iron tawa or a heavy-bottomed skillet over medium heat.
Once the tawa is hot, take a rolled kulcha and apply a thin layer of water to its plain side (the side without nigella seeds).
Carefully place the kulcha, water-side down, onto the hot tawa. The water will help it stick.
Cook for about 1-2 minutes, or until you see bubbles forming on the surface.
Now, flip the entire tawa upside down and hold it a few inches over a direct medium flame. Cook the top side of the kulcha directly on the flame until golden-brown spots appear. This mimics a tandoor.
Alternatively, if you don't have a gas stove, simply flip the kulcha on the tawa and cook the other side for 1-2 minutes, pressing gently with a spatula until cooked through.
5
Serve Hot
Remove the cooked kulcha from the tawa using tongs.
Generously brush the hot kulcha with melted ghee.
Repeat the stuffing, rolling, and cooking process for all the remaining dough balls.
Serve the Paneer Kulchas immediately with chole, dal makhani, raita, or your favorite pickle.
4
Serving size: 0.5 cup
112cal
5gprotein
9gcarbs
7gfat
Ingredients
1 cup Plain Yogurt (Use full-fat and well-chilled)
0.5 cup Boondi (Plain or salted variety)
0.25 cup Water (Chilled, or as needed for consistency)
0.5 tsp Roasted Cumin Powder
0.25 tsp Kala Namak (Also known as black salt)
0.25 tsp Red Chili Powder (Optional, adjust to taste)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance the tang)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Boondi
Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2
Prepare the Spiced Yogurt
In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
Gradually whisk in the chilled water until you reach your desired consistency.
Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3
Combine and Serve
Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
Gently fold the boondi into the yogurt mixture.
Garnish with finely chopped coriander leaves. Serve immediately for the best texture.