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.
- 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