Ingredients

  • Serves 6 people
  • For the Kulcha dough:

    200 g all-purpose flour

    200 g whole wheat flour

    3 g granulated sugar

    2 g baking soda

    2 g salt

    30 g fresh yogurt

    10 g Ghee

    200 ml warm water

     

    For the Paneer stuffing:

    200 g Paneer (cottage cheese), shredded 

    5 g chopped coriander leaves

    2 green chilies, finely-chopped

    2 g red chili powder

    2 g Garam Masala powder

    2 g Ajwain (carom seeds)

    4 g Amchur powder (dry mango powder)

    2 to 3g salt to taste

Paneer Kulcha (Punjabi Style Stuffed Flatbread)
Recipe Courtesy of
Asian Food Network

Paneer Kulcha (Punjabi Style Stuffed Flatbread)

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Paneer Kulcha is a widely popular snack from the streets and Dhabas (highway-side restaurants) of Amritsar, a famous city in the northern state of Punjab, India. Amritsar is a destination for any food enthusiast as it showcases the best of Punjabi cuisine. Paneer Kulcha can be enjoyed slathered in butter by itself, or with Amritsari Chhole (chickpea curry).
  • Medium
  • 40 min
  • 30 min
  • 15 min
  • 4 steps
  • 16 Ingredients
  • Medium
  • 4 steps
  • 16 Ingredients
  • 40 min
  • 30 min
  • 15 min

Instructions

  1. Make the Kulcha dough

    • In a large bowl, add the flour, baking soda, sugar, and salt. Mix well.
    • Add the yogurt and Ghee, and incorporate with your hands.
    • Slowly add the warm water while mixing continuously.
    • Knead the dough until the flour comes together and the dough ball has a smooth, shiny surface.
    • Cover the dough with a damp napkin and refrigerate for 1 hour.


  2. Making the Paneer stuffing

    • In a large bowl, add all the ingredients needed for Paneer stuffing. 
    • Mix all the ingredients well to incorporate all powdered spices with the Paneer.
    • Make about 20 to 25 g portions of the stuffing and set aside.
    Making the Paneer stuffing


  3. Stuffing the Kulcha dough

    • Divide the Kulcha dough into 6 equal portions.
    • On a smooth surface, sprinkle some flour. Take one dough portion and start rolling it out on the floured surface to a 2-inch diameter and 1 cm thickness.
    • Take some of the Paneer stuffing and place in the center of the dough round. 
    • Fold the dough over the stuffing and bring together to form a stuffed dough ball.
    • Roll the stuffed Kulcha dough into a circle of about 4-inch diameter and 1 cm thickness. Make sure the Paneer stuffing does not tear through the Kulcha dough.
    • Repeat the same process with all of the dough portions.
    • Flatten the stuffed-up dough with a rolling pin.
     Stuffing the Kulcha dough


  4. Cook the Paneer Kulchas

    • In a large pan or heavy-bottomed skillet, over medium heat, add Ghee. 
    • Once the Ghee is hot, turn the heat to medium and cook the Kulchas one at a time.
    • If one side of the Kulcha is evenly golden-brown, flip the Kulcha and repeat the cooking process on the second side. 
    • Cook all of the Kulchas in the same way.
    Cook the Paneer Kulchas


Plate and Serve!

Serve the Paneer Kulchas with butter and coriander Chutney.

Plate and Serve!
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    Ingredients
    • Serves 6 people
    • For the Kulcha dough:

      200 g all-purpose flour

      200 g whole wheat flour

      3 g granulated sugar

      2 g baking soda

      2 g salt

      30 g fresh yogurt

      10 g Ghee

      200 ml warm water

       

      For the Paneer stuffing:

      200 g Paneer (cottage cheese), shredded 

      5 g chopped coriander leaves

      2 green chilies, finely-chopped

      2 g red chili powder

      2 g Garam Masala powder

      2 g Ajwain (carom seeds)

      4 g Amchur powder (dry mango powder)

      2 to 3g salt to taste

    Nutrition
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