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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.
For 4 servings
Prepare the Dough
Prepare the Paneer Filling
Stuff and Roll the Kulchas
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.
This punjabi recipe takes 170 minutes to prepare and yields 4 servings. At 610.34 calories per serving with 17.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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Cook the Kulchas
Serve Hot
Replace half of the maida with whole wheat flour (atta) for a more fibrous kulcha. The texture will be slightly denser.
Add 1/2 cup of grated mozzarella or processed cheese to the paneer filling for a gooey, cheesy twist.
Increase the amount of green chilies and add 1/4 teaspoon of crushed black pepper to the filling for an extra kick.
For a satvik version, simply omit the onion and ginger paste from the filling. You can add a pinch of asafoetida (hing) for flavor.
Paneer is an excellent source of high-quality protein, which is crucial for muscle building, cell repair, and overall body function.
The combination of paneer and curd provides a significant amount of calcium, essential for maintaining strong bones and healthy teeth.
The carbohydrates from the flour serve as a primary source of energy, making this a fulfilling and satisfying meal.
Paneer Kulcha is moderately healthy. It's a good source of protein and calcium from the paneer and curd. However, it is made with refined flour (maida) and cooked with ghee, making it high in carbohydrates and fats. It's best enjoyed as an occasional treat.
One serving, which consists of two Paneer Kulchas, contains approximately 450-550 calories, depending on the amount of ghee used and the exact ingredients.
The most common reasons are an under-kneaded or stiff dough, or not allowing the dough to rest for the recommended 2 hours. A soft, well-rested dough is key to fluffy kulchas.
Yes, you can prepare the dough, cover it, and refrigerate it for up to 24 hours. Bring it to room temperature for about 30-45 minutes before you start making the kulchas.
Yes. Preheat your oven to 220°C (425°F). Place the rolled kulchas on a baking sheet, brush with milk or water, and bake for 8-10 minutes, or until they are puffed and golden brown. Brush with ghee once they are out of the oven.
Paneer Kulcha pairs wonderfully with classic Punjabi dishes like Chole (chickpea curry), Dal Makhani, or a simple Boondi Raita and mango pickle.
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