Category Archives: Bread

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

Recipe – Cheese Bread Tikki



Prep Time: 15 Minutes

Cook Time: 20 Minutes

Serves: 2 tikki for 2 people


  • Bread slices: 4
  • Grated Mozzarella Cheese: 4 Tablespoon
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Butter: 1 tablespoon or as required to roast


  • In a bowl, mix grated cheese, salt and black pepper powder. Toss well.
  • Take 1 bread slice, dip it in cold water and immediately take it out. Using both hand palms squeeze out all the water.
  • Take 1 tablespoon of the cheese-mix and put in the middle of the bread. Seal the edges of the bread and roll into balls, then flatten the ball pressing gently. There should be no crack, otherwise cheese will come out while cooking.
  • If it is wet and sticky, freeze them for 30 minutes or roll in corn flour or flour.
  • Heat a non-sticky tawa or flat pan. Grease it with butter.
  • Place the bread cheese tikkis on the tawa. Spread some butter on top of each tikki, flip those after 1 minute. Spread some butter on the other side too. Let it cook until both sides are golden brown and crispy flipping every 1 minute for 3-4 minutes.
  • Serve hot with tomato ketchup.

Recipe – Shahi Tukda



Cooking time: 40 minutes

Serves: 8


  • Full cream Milk: 4 cups
  • Sugar: 3/4 cup or as required
  • Cardamom (Elaichi Powder): 1/2 teaspoon
  • Roasted cashew: 7-8
  • Almond nuts: 7-8
  • Bread: 8 white bread slices
  • Ghee: 2 and ½ Tablespoon


  • In a heavy pan, boil the milk, reduce the heat to medium and let it simmer on heat until milk reduce to half quantity approx. 30 minutes. Keep Stirring occasionally.
  • Add sugar and cardamom powder. Mix well and cook until sugar melts properly.
  • Turn of the heat, keep the milk rabdi aside.
  • Take the bread slices and discard the brown sides. Cut the middle white square diagonally into 2 triangles. Likewise make 8 triangles with the 4 bread slices.
  • Heat a tawa or flat bottom pan. Brush both sides of the bread triangles with 2 tablespoon ghee and roast till crispy and dark golden brown.
  • In the same pan roast the cashew and almond nuts in ½ tablespoon ghee. Chop them and keep aside.
  • Place the roasted bread pieces in a serving plate. Pour the prepared milk rabdi all over bread slices. Garnish with roasted cashew and almond nuts.
  • Serve hot, or let it cool completely. Then refrigerate for 1 hour and serve cool.

Recipe – Jalapeno Cheese Toast

jalepeno cheese toast


Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4


  • Bread slices / buns: 8 (Any bread bun as per your preference)
  • Grated mozzarella cheese: ½ cup
  • Jalapeno: 1 medium sized, chopped into thin circles
  • Garlic: 2-3 cloves, finely chopped or crushed
  • Butter: 2 Tablespoon
  • Water: 2 Tablespoon
  • Salt: ½ teaspoon or to taste
  • Black pepper powder: ¼ teaspoon
  • Dried oregano: ¼ teaspoon


  • Heat butter in a small pan. Saute garlic for 1 minutes. Add salt, black pepper powder, 2 tablespoon water and dried oregano Mix well and turn off the heat.
  • Preheat the oven to 180 C / 350 F.
  • Place bread slices on a baking tray
  • Brush all bread pieces with the garlic-sautéed butter.
  • Spread some jalapeno pieces on top.
  • Bake them for 7-8 minutes
  • Take the baking tray out. Spread little on each bread slice. Bale again for 5 minutes or till cheese melts.
  • If you are not using oven and cooking on tawa, then place the bread pieces on tawa, lower the heat to slow and cover the tawa with a lid until cheese melts. Keep an eye on the bottom side of the slices as if you increase the heat, it may burn from bottom but upper cheese layer will not melt.
  • Serve hot.

Cook’s Note

  • Depending on the bread type and thickness baking time may vary, so keep any eye until it is done.