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.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Protein-packed paneer kulcha with tangy, gut-friendly dahi – a perfectly spiced comfort food!
This punjabi dish is perfect for breakfast. With 772.9100000000001 calories and 25.96g 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: 1 serving
163cal
9gprotein
13gcarbs
9gfat
Ingredients
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
