Recipe – Easy Homemade Paneer Kulcha

Recipe for Easy homemade Paneer Kulcha. Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. It is a Punjabi variation of Naan.


Prep Time: 2 Hours

Cook Time: 20 minutes

Serves: 5 (enough for 2-3 people)


For the dough

  • Plain Flour (maida): 2 Cups
  • Warm Water: 1 Cup or as required
  • Salt: 1 teaspoon
  • Sugar: 1 Teaspoon
  • Active dry yeast: ½ teaspoon
  • Oil: 1 Tablespoon

For the Filling

  • Grated Paneer: 1 Cup
  • Grated Carrot: ¼ Cup
  • Chopped Onion: 1 small
  • Green chili: 2, finely chopped
  • Ginger Paste or crushed: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Red chili Powder: ½ Teaspoon
  • Garam Masala Powder: ¼ Teaspoon
  • Aamchur Powder: ¼ Teaspoon


  • Ghee / Butter: for greasing
  • Black seeds (Kalonji): 1 Teaspoon
  • Coriander Leaves: 1 Tablespoon, chopped
  • Flour (Maida): ¼ cup for rolling the kulchas


  • In a bowl, add grated paneer, grated carrot, chopped onion, green chili, ginger, salt, red chili powder, garam masala and amchur powder. Mix well and divide it into 5 equal portions. Keep it aside.
  • In a small bowl, add the active yeast, salt and sugar. Add ¼ cup of warm water and mix well. Cover it for 5 minutes.
  • Take another deep bowl with lid. Add the flour and yeast water. Mix well.
  • Using warm water knead a soft dough.
  • Add oil and knead again.
  • Cover the bowl with a lid and keep it aside for 1-2 hours.
  • Remove the lid. You will see the dough has slightly raised in size.
  • Knead the dough again and divide into 5 equal portions and roll into balls.
  • Roll each ball into 3-inch diameter circle.
  • Add 1 portion of the paneer filling in the middle and seal all the edges. On the sealed side, spread some black seeds and coriander leaves. Sprinkle some dry flour and flip it carefully. Sprinkle some more dry flour on the other side and gently press it so all the seeds and coriander leaves get stuck to the kulcha. Now roll it to a 6-7-inch diameter circle or oval shape.
  • Heat Tawa in high flame.
  • Brush water in one side of the kulcha, where no black seeds are attached. Place the water brushed side of the circle, on the tawa. Press it gently so it gets stuck on the tawa. Wait for 1 and 1/2 minutes and flip the tawa with the kulcha stick on it, over the gas. In medium flame cook for 2-3 minutes
  • As I am using induction cooktop, it does not have flame. So, I do not brush the kulcha with water. I simply put the kulcha on tawa and cook it on tawa itself flipping both sides in every 30 seconds until it is cooked.
  • You may bake it as well in 375 F / 190 C degree pre-heated oven for 8-10 minutes flipping it after 4-5 minutes.
  • Using a spatula or tong take the kulcha out of the tawa.
  • Brush with ghee / butter and serve with some creamy gravy or dal.


Cook’s Note

  • Instead of yeast, you may use 1/4 cup of curd / yogurt to make the dough.
  • For more softer kulchas, you may knead the dough with milk, instead of water. It is called as doodhie kulcha

Variety of Uttapam Thali

For all the Uttapam or Uttapa lovers like me, here is the ultimate Uttapam-Thali with 5 different uttapas:



Recipe – Veggie Fajita with Black Beans



Recipe: Veggie Fajita with Black Beans

Prep Time: 5-6 Hours

Cooking time: 45 mins

Serves: 9 Medium size Tacos (Ideal for 3 people)


For Veggie Fajita

  • Bell pepper (Green, Red, Yellow, Orange, any of your choice): 4, thinly sliced
  • Mushroom: 10-12 small, thinly sliced
  • Yellow Onion: 1 large, thinly sliced
  • Cilantro: 1 tablespoon, chopped
  • Olive Oil: 2 Tablespoon
  • Salt: 1/2 Teaspoon or to taste
  • Black pepper powder: ¼ teaspoon
  • Red Chili Powder: ¼ Teaspoon
  • Garlic Cloves: 3-4, minced
  • Soy sauce: 2 Teaspoon
  • Hot Chili Sauce: 1 teaspoon (optional)
  • Lemon juice: 1 teaspoon

For the Beans

  • Black beans: 3/4 cup
  • Salt: 1 teaspoon
  • Water: 1/2 Cup
  • Oil: 1 teaspoon

For Tomato Salsa

  • Tomato: 3 small, finely chopped
  • Tomato sauce: 2 tablespoons
  • Onion: 1 small, finely chopped
  • Green chili: 1 small, finely chopped
  • Salt: ¼ Teaspoon
  • Black Pepper powder: ¼ teaspoon

For Avocado Paste

  • 1 large Avocado
  • 2 Tablespoon Cilantro
  • ¼ teaspoon salt
  • 2 tablespoon milk


  • Tortilla: 9 medium sized corn/wheat/flour tortillas
  • Fresh Coriander leaves: chopped, 2 Tablespoon
  • Grated Cheddar / Mozzarella Cheese: 3 tablespoons
  • Fresh Sour Cream: 3 Tablespoon
  • Tortilla Chips: as you like (optional)


For the Black Beans:

  • Soak the black beans in 7-8 cups of water for minimum 4-5 hours or overnight. Drain the excess water.
  • Pressure cook the beans with 1 cup of water, 1 teaspoon oil, salt, black pepper powder till 3 whistles in high flame.
  • Turn off the heat. Let it cool for 10 minutes.
  • Transfer the cooked beans to a bowl. If water is more, drain the excess water.

For the Veggies

  • In a deep bowl, add all the ingredients mentioned in the fajita section.
  • Toss everything well.
  • Cover the bowl and let it marinate for 2 hours.
  • Now in a thick bottom pan/skillet saute the fajita mixes in high flame for 8-10 minutes.
  • Turn off the heat.

For Tomato Salsa

  • Mix all ingredients mentioned in the salsa section above in a bowl and keep it aside.

For Avocado Paste

  • Blend the avocado pulp, cilantro salt and milk.
  • Transfer the paste in a small bowl and keep it aside.

For the Tortilla

  • Heat the tortillas one by one in a tawa /pan, greasing both sides with little butter.
  • Keep them covered.

For assembling:

  • Take a tortilla, add little black beans in the middle of the tortilla. Spread it lengthwise.
  • Add little veggie fajita.
  • Add little tomato salsa
  • Add little grated cheese
  • Add some avocado paste
  • Add some sour cream on top
  • Add some crunchy tortilla chips
  • Serve immediately.
  • Lift both the edges to fold the fillings and eat. Or, roll it and Enjoy!

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