Paneer Kulcha: Fluffy Punjabi leavened flatbread with a spiced paneer filling, cooked on a griddle for crisp, charred perfection. The filling is usually made with crumbled paneer, onions, green chillies, and spices like amchur and garam masala. It’s often served hot with butter, chole, or raita for a satisfying North Indian meal.
In a large bowl, mix the flours, baking soda, sugar, and salt. Add the yoghurt and oil, rubbing it in with your fingertips. Gradually add water and knead into a soft, pliable dough. Cover and rest for 15-20 minutes.
Description - Step 2
Make the paneer filling
Combine the crumbled paneer, coriander leaves, green chillies, chilli powder, garam masala, carom seeds, amchur, and salt in a bowl. Mix well, mashing the paneer slightly. Set aside.
Description - Step 3
Stuff the kulchas
Divide the dough into 8 equal portions. Roll each into a small disc. Place 2-3 tbsp of paneer filling in the centre, bring the edges together and seal. Gently roll out into a 5-6 inch round.
Description - Step 4
Cook the kulchas
Heat a tawa or griddle. Place the kulcha on the hot tawa, cook for 30 seconds. Flip and brush the surface with water. When it begins to puff up, flip again and cook, pressing gently, until crisp and charred in spots. Brush with ghee or butter.
Description - Step 5
Serve hot
Sprinkle nigella seeds on the hot stuffed paneer kulchas. Serve immediately with pickle, yoghurt, or curry of your choice.
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Indian
Intermediate
Main Course
