Easy Paneer Kulcha Recipe: Delicious Stuffed Indian Flatbread

Name: Easy Paneer Kulcha Recipe: Delicious Stuffed Indian Flatbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cups All-purpose flour; 1/4 cup Yogurt (plain, unsweetened); 1 teaspoon Sugar; 1/2 teaspoon Salt; 1/2 teaspoon Baking powder; 1/4 teaspoon Baking soda; 1 tablespoon Oil or Ghee; 1/2 cup Warm water (or as needed for dough); 1 cup Paneer (grated or crumbled); 1/4 cup Onion (finely chopped); 1 piece Green chili (finely chopped (adjust to taste)); 2 tablespoons Coriander leaves (chopped); 1/2 teaspoon Garam Masala; 1/2 teaspoon Red chili powder ((adjust to taste)); 1/2 teaspoon Cumin powder; to taste Salt (for filling); as needed Ghee or Butter (for cooking and brushing)

Learn how to make delicious Paneer Kulcha, a traditional Indian flatbread stuffed with a flavorful spiced paneer filling. Perfect for a hearty meal or snack, this recipe guides you through preparing the dough and the rich stuffing.

#Paneer Kulcha

#Indian flatbread

#Vegetarian recipe

#Homemade bread

#Stuffed bread

Golden Brown Paneer Kulcha

Recipe Information

20m

Prep Time

15m

Cook Time

35m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

350

Calories

15g

Protein

40g

Carbs

15g

Fat

Kulcha cooking on the griddle

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Paneer filling being added

Instructions

0/4 completed

1
In a large bowl, combine all-purpose flour, yogurt, sugar, salt, baking powder, baking soda, and 1 tablespoon of oil or ghee. Gradually add warm water and knead to form a soft, pliable dough. Cover and let it rest for 30 minutes.
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10m
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In a large bowl, combine all-purpose flour, yogurt, sugar, salt, baking powder, baking soda, and 1 tablespoon of oil or ghee. Gradually add warm water and knead to form a soft, pliable dough. Cover and let it rest for 30 minutes.
10m
Ensure the water is warm, not hot, to activate the leavening agents without killing them.
2
For the filling, combine grated paneer, finely chopped onion, green chili, coriander leaves, garam masala, red chili powder, cumin powder, and salt to taste in a separate bowl. Mix well.
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10m
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For the filling, combine grated paneer, finely chopped onion, green chili, coriander leaves, garam masala, red chili powder, cumin powder, and salt to taste in a separate bowl. Mix well.
10m
Adjust the green chili and red chili powder to your preferred spice level.

3
Divide the dough into equal portions. Take one portion, flatten it slightly, place a spoonful of the paneer filling in the center, and bring the edges together to seal it. Gently flatten and roll it into a kulcha of about 6-7 inches diameter.
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5m
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Divide the dough into equal portions. Take one portion, flatten it slightly, place a spoonful of the paneer filling in the center, and bring the edges together to seal it. Gently flatten and roll it into a kulcha of about 6-7 inches diameter.
5m
Dust your rolling surface lightly with flour to prevent sticking, but avoid using too much.
4
Heat a tawa or flat griddle over medium heat. Place a rolled kulcha on it. Cook for 1-2 minutes until bubbles appear, then flip and cook the other side until golden brown spots appear. Brush with ghee or butter on both sides while cooking.
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5m
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Heat a tawa or flat griddle over medium heat. Place a rolled kulcha on it. Cook for 1-2 minutes until bubbles appear, then flip and cook the other side until golden brown spots appear. Brush with ghee or butter on both sides while cooking.
5m
Press gently with a spatula to ensure even cooking and a crispy texture.