Paneer Kulcha Recipe

Ingredients

• For the bread: For the bread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (120ml) yogurt 1/2 cup (120ml) yogurt
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon oil 1 tablespoon oil
• Water, as needed Water, as needed
• For the paneer filling: For the paneer filling:
• 1 cup (200g) paneer, crumbled 1 cup (200g) paneer, crumbled
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 teaspoon ginger paste 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste 1/2 teaspoon garlic paste
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• Salt, to taste Salt, to taste
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped
• For cooking: For cooking:
• Ghee or oil, as needed Ghee or oil, as needed

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, yogurt, baking powder, salt, and oil. Mix well.
2. 2.
   Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix the crumbled paneer, chopped onion, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and fresh coriander leaves. Mix well to combine all the ingredients.
4. 4.
   Divide the dough into equal-sized portions and roll each portion into a small circle.
5. 5.
   Place a spoonful of the paneer filling in the center of each circle and bring the edges together to seal the filling.
6. 6.
   Gently flatten the stuffed dough and roll it into a slightly thick kulcha.
7. 7.
   Heat a tawa or griddle over medium heat and cook the kulcha on both sides until golden brown, applying ghee or oil as needed.
8. 8.
   Serve the Paneer Kulcha hot with a side of pickle or yogurt.

Treat your ingredients with care...

• Paneer — Ensure the paneer is crumbled well to evenly distribute it throughout the filling.
• Yogurt — Use thick yogurt to achieve a soft and pliable dough.
• Green chilies — Adjust the quantity according to your spice preference.
• Fresh coriander leaves — Finely chop the leaves for a burst of freshness in the filling.
• Ghee or oil — Use ghee for an authentic flavor, but oil works well too.

Tips & Tricks

• For a softer bread, add a tablespoon of yogurt to the dough.
• You can add finely chopped vegetables like capsicum or carrots to the paneer filling for added texture and flavor.
• Brush the cooked kulcha with melted butter for a glossy finish.
• If you don't have a tawa or griddle, you can cook the kulcha on a non-stick pan.
• Experiment with different spices and herbs in the filling to customize the flavor according to your taste.

Serving advice

Serve the Paneer Kulcha hot off the griddle to enjoy its softness and flavors. Accompany it with a side of tangy pickle or cooling yogurt for a balanced meal.

Presentation advice

Arrange the Paneer Kulcha on a platter, garnished with fresh coriander leaves. Serve it alongside a small bowl of pickle or yogurt to enhance the visual appeal.