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
Serve the Paneer Kulchas with butter and coriander Chutney.