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Paneer Kulcha

Kulcha is one type of all purpose flour bread. Normally it goes best with Chole, paneer butter mashala or palak paneer. The other format is to make a sandwich stuffing it with Paneer. It is very popular in north India. You can find it in bakery shops of New Delhi also.


All purpose flour (maida) 2 cupspaneer kulcha1
Salt 1/2 tsp
Yogurt 1 tbsp
Soda bicarbonate 1/4 tsp
Sugar – 1 tsp
Milk – 1/2 cup
Butter 1/2 cup
For Stuffing:
Cottage Cheese (Paneer) grated – 300 grams
Red chilli powder 1 tsp
Chat masala – 1/2 tsppaneer kulcha3
Carom seeds 1/4 tsp
Few sprigs of cilantro, chopped finely
Salt as taste


Place all the dry ingredients for the dough together and mix well. Add yogurt, milk and knead into soft dough. Cover with a damp cloth and rest for an hour.

Take paneer in a bowl, add salt, half teaspoon red chilli powder, chat masala, chopped cilantro, carom seeds and mix well. Divide the dough into six to eight equal portions and form them into smooth balls.

Flatten a portion of all purpose flour dough, place a spoon of the paneer mix in the centre and fold the edges over to form a ball. Bring all the sides of the dough together to the top, covering the filling.

Now lightly use your palm and press down the dough. Using a rolling pin, very gently roll the filled dough. Roll out to a desired thickness making sure that you don’t press it too hard and that the filling does not come out of the dough.

Heat the tawa on medium flame and place the kulchas on hot tawa, cook on both sides. Brush some butter both side when frying kulchas.

If you want to bake, place the rolled out kulchas on the greased baking tray and bake in a preheated oven for about six to eight minutes. Cut into halves the kulcha and serve hot.

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