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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
Paneer Kulcha (Punjabi Style Stuffed Flatbread)
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
-
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.
-
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.
-
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.
-
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.
Plate and Serve!
Serve the Paneer Kulchas with butter and coriander Chutney.
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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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