Thursday, July 2, 2015

Paneer Kulcha


For Dough of Kulcha

4 cup Maida or All Purpose Flour
1 tsp Yeast or 1/2 cup Curd
1 Tsp Sugar 
2 tsp oil 
Salt to taste
Water to prepare Dough

For Stuffing

50-80gms Paneer
1/8th tsp Kalonji Seeds or Black Seeds
Bit of Ajwain
1/8th Tsp Chaat Masala
1 Green Chillies finely chopped
1/8th Tsp Red Chilli powdwer
Coriander leaves
Salt to taste

Amul Butter for cooking kulchas


1) For preparing dough if you have yeast then do this: Take all purpose flour, yeast , sugar, salt and oil in a bowl and mix it nicely.

2) Now add water slowly-slowly to prepare a smooth dough. When it is ready cover it nicely and keep aside for atleast 30-45 minutes.

3) But if you don't have yeast then use curd instead of that and prepare your dough. You have to keep this dough for at least 5-6 hours aside then use it to make kulchas.

4) Now for your stuffing: Take a small plate or bowl and mash the paneer nicely. Now add all the stuffing ingredients to it and mix them nicely.

5) Now when your dough is ready divide it into medium size balls and roll them.

6) Take first piece of dough and roll it a bit like we do for stuff parathas. Now take the stuffing (little bit) and keep it at the center and fold it. Now again roll it down. (It should not be too thin as kulcha's are bit thick)

7) Now heat the pan on high flame. When its heated up keep the rolled kulcha on it and put the flame on medium-low.

8) Turn it to other side when the first side is cooked a bit. Now put some amul butter on it and and again turn it. On the other side also again put some amul butter and spread it nicely.

9) Now use your masher to cook it really crispy or you can even use your spatula. You have to press it uniformly along all the sides so its cooked properly.

10) Your Kulcha is ready to be served. Serve it hot with Chola, or Allo Dam or with Sweet Tomato Chutney. You can even use any of the combinations of these.


1) Make sure you serve your kulchas really hot. Don't cool them down as then it wont be that tasty because we are using all purpose flour. As we serve naan's really hot same is with kulcha.

2) Here i have given punjabi chole link . To give it a variation you can add around 2tsp of tamarind paste to it. When you add tamarind paste to chole it tastes great with kulchas. Make sure that after adding this paste you bring chole to a boil and let it simmer for around 5 minutes on low flame.

3) For stuffing if you don't have paneer then you can even use boiled, peeled the mashed potatos.

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