Paneer kulcha recipe

Paneer Kulcha is a amazing recipe has a spiced, savory and lightly tangy paneer (Indian cottage cheese) filling making for a crisp and soft tender flatbread.

Paneer Kulcha is a simple and mouthwatering snack recipe that you can make at any time of the day and eat with tomato ketchup or on its own. This simple meal, which is laden with fresh cottage cheese that is nutritious and healthy, is an alternative to fried food, which will boost your calorie consumption. The ingredients for this kulcha recipe include paneer, cottage cheese, kulchas, green chilies, and a variety of typical spices that are simple to obtain in your kitchen. This dish’s paneer (Indian cottage cheese) filling is spiced, savory, and mildly tangy, resulting in a crisp, tender flatbread.

Ingriedient for paneer kulcha

For Kulcha Dough

• 1 cup whole wheat flour – 120 grams
• 1 cup all purpose flour – 125 grams
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoon ghee
• 1/4 tablespoon yoghurt (curd)
• ½ cup water or add as required

For Paneer Stuffing

• 2 cup crumbles cottage cheese (paneer)
• 2 green chilies (fine chopped)
• 1 tbsp. fresh green coriander
• ½ tsp. amchoor powder
• ½ tsp. cumin seeds
• 3 tsps sesame seed
• 2 tbsps butter/ghee
• 1/2 teaspoon garam masala powder
• salt as required

Instructions for paneer kulcha

Make Kulcha Dough

1. Combine the flour ,wheat flour, salt, sugar, and baking powder in a big bowl. To blend, stir. Yogurt and water are added to the centre well that has been created. For a dough, thoroughly combine. Spend 3–4 minutes kneading
2. Make the dough flexible, soft, and smooth. A cotton napkin or moist kitchen towel should be used to cover the dough. To leaven the dough, set aside for two hours.

To make the paneer filling:

1. 2 cups of paneer should be crumbled or grated before making kulcha. When paneer is young and soft, it is simple to crumble.
2. In a large bowl, combine the paneer, chillies, amchur, coriander leaves, salt and cumin seed. Use your hands to combine the filling ingredients well.

To fill the Kulcha:

1.  After 2 hours, lightly knead the dough again.
2. Take a piece of the dough, and keep the remaining portions wrapped in a damp tea towel. Start by spreading the dough out to a diameter of 8 to 10 cm, keeping the centre portion somewhat thicker than the sides.
3. A piece of paneer filling should be placed on top, and the sides of the dough should be delicately brought around without tearing or pulling the filling. In order to completely encompass the filling inside, pinch the dough together. The filler shouldn’t be able to escape during rolling through any gaps or holes. Repeat with the remaining parts of filling and dough.
4. Sprinkle some sesame seeds on top after pressing the top edges together. To make the sesame seeds adhere to the dough, softly roll the seeds with a rolling pin or press them with your fingers.
5. Place a portion of filled dough a wooden board or clean work surface, drizzle with a small amount of oil.
6. Next, pat the dough with your fingers into a thick, spherical disc, working from the centre outward. The filling will be more uniformly distributed as a result.

Cook Paneer Kulcha

1. The stuffed kulcha should be placed carefully on a heated tawa or skillet.
2.  Flip over when one side is partly cooked.
3. Drizzle some ghee or butter and roast for a few seconds on each side and remove.
4. The amount of ghee or oil to be added, depends on you.
5. Press the edges of the kulcha with a spatula to ensure that they are cooked.
6. Flip once or twice to ensure even roasting and cooking.
7. Remove from the heat and spread the Kulcha with butter. Serve hot.
8. Repeat this process for the remaining Kulcha.

Serving Suggestions

Serve Paneer Kulcha hot or warm with butter, curd, mango pickle or chana masala or any chana or legume curry of your choice.