Paneer Kulcha
Soft, stuffed flatbreads with a gently spiced paneer filling and golden brown spots from the tawa. This North Indian favorite is comforting, satisfying, and works beautifully with yogurt, pickle, or a simple curry on the side.
For 4 servings
- knead · ~15 min
Knead the kulcha dough.
1.Add all-purpose flour, baking powder, sugar, salt, yogurt, and oil to a bowl.2.Mix well, then add water a little at a time and knead to a soft, smooth dough.3.Cover the dough and set it aside to rest.TIPKeep the dough soft, not stiff, so the kulchas stay tender after cooking. - mix · ~5 min
Make the paneer filling.
1.Add paneer, onion, green chili, ginger, cilantro, cumin powder, garam masala, red chili powder, dry mango powder, and salt to a bowl.2.Mix until the filling looks evenly seasoned and easy to gather. - assemble · ~10 min
Stuff and shape the kulchas.
1.Divide the dough into 4 equal balls and divide the filling into 4 portions.2.Flatten one dough ball into a small disc and place one portion of filling in the center.3.Bring the edges together to seal, then gently flatten and roll into a thick kulcha.4.Repeat with the remaining dough and filling.TIPRoll gently from the center outward so the filling stays inside and the bread does not tear. - fry · ~15 min
Cook the paneer kulchas on a hot tawa.
1.Heat a tawa over medium heat until hot.2.Place one kulcha on the tawa and cook until small bubbles appear and the base gets light brown spots.3.Flip, spread a little ghee around the edges and on top, and cook the other side until golden brown.4.Flip once more if needed and press lightly so the kulcha cooks through.5.Cook the remaining kulchas the same way.TIPUse medium heat so the dough cooks through before the outside gets too dark. - serve
Serve the paneer kulchas hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough slightly soft and tacky; a stiff dough makes stuffed kulchas dense instead of tender.
- 2If your paneer is moist, squeeze or crumble it well before mixing so the filling does not leak while rolling.
- 3Chop the onion very fine and avoid watery pieces, or the stuffing can tear the dough.
- 4After sealing the stuffed ball, let it rest 2 to 3 minutes before rolling to relax the dough.
- 5Dust lightly with flour while rolling; too much dry flour can burn on the tawa and give a bitter taste.
- 6Cook on medium heat only—high heat browns the outside before the thick center of the kulcha cooks through.
- 7Stack cooked kulchas in a cloth-lined container and cover them to keep them soft until serving.
Adapt it for your goals.
Garlic-coriander
Brush the rolled kulcha with water, then press on chopped coriander and minced garlic before cooking for a stronger tandoori-style aroma.
cheese paneerCheese-paneer
Mix a little grated mozzarella or processed cheese into the paneer filling for a richer, meltier center that kids usually enjoy.
whole wheatWhole-wheat
Replace part of the all-purpose flour with whole wheat flour for a more wholesome kulcha with a slightly heartier texture.
no onionNo-onion
Skip the onion and add extra cilantro, ginger, and a pinch more amchur for a stuffing that is less moist and easier to roll.
Why this is on our healthy list.
Protein from Paneer
Paneer adds satisfying dairy protein, making these kulchas more filling than plain flatbread.
Digestive Spice Support
Ginger, cumin, and green chili bring classic Indian seasoning while also adding warmth and digestive-friendly flavour.
Fermented Dairy in Dough
Yogurt in the dough contributes tenderness and adds the benefits of cultured dairy to the bread.
Frequently asked questions
The filling is usually too wet or too chunky. Finely chop the onion, crumble the paneer well, seal tightly, and roll gently from the center outward.
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