Paneer kulcha recipe | Paneer stuffed kulcha. A famous and popular variety of kulcha recipe or amritsar kulcha naan recipe which is mainly made with paneer based stuffing. It’s usually made with maida or all-purpose flour, but it can also be made with atta or whole wheat flour for a gluten-free recipe.
Traditionally, the kulcha recipe comes from Punjabi cuisine and hence it is also called amritsari kulcha naan. There are several varieties of kulcha recipe in Punjab which differs in its stuffing. This article mainly talks about the paneer stuffed kulcha recipe which is popularly known as the paneer kulcha recipe.
In general, kulcha are served as a flatbread for breakfast or lunch with the choice of Punjabi curries. In particular, the combination of channa masala or spicy chole masala (chickpea curry) and kulcha recipe is extremely popular throughout northern India. However, it is also delicious with other paneer or paneer sabzi recipes. Personally, I like it with the simple aloo gobi masala and usually make it for my weekend lunch. My favorite recipe is aloo kulcha, but my husband’s favorite is paneer kulcha naan.
While the recipe is very simple without overly complicated steps, I would however like to share some tips for a perfect paneer kulcha recipe. First, I made this kulcha recipe using baking powder and baking soda, but it can also be made from yeast. secondly, i used normal tawa to roast these kulcha and cook them later upside down. alternatively, it can also be baked. Finally, if you don’t prefer the paneer stuffing, you can do without a basic kulcha recipe.
for the dough:
▢ 2 cups of maida / plain flour / refined flour / all-purpose flour
▢ ¼ cup curd / yogurt
▢ 1 teaspoon of baking powder
▢ ¼ teaspoon baking soda
▢ 1 teaspoon of sugar
▢ ½ teaspoon of salt
▢ 3 teaspoon of oil
▢ ½ cup of water (or as needed)
for the stuffing:
▢ 2 cup paneer / cottage cheese (grated)
▢ 1 green chili (finely chopped)
▢ 1 teaspoon of ginger paste
▢ ½ teaspoon Kashmiri red pepper powder
▢ ½ teaspoon garam masala powder
▢ 1 teaspoon aamchur / dry mango powder
▢ ½ teaspoon of ajwain / caraway seeds
▢ 2 teaspoon cilantro (finely chopped)
▢ ½ teaspoon of salt
▢ 2 teaspoon black sesame seeds / til
▢ 3 tablespoons coriander leaves (finely chopped)
▢ 2 tablespoon of butter
- Pinch a dough the size of a ball and sprinkle with maida.
- Another roll and paneer stuffing.
- Bring the edge back to the center and start creasing.
- Invert the ball and sprinkle with black sesame seeds and coriander leaves.
- Using a rolling pin, gently roll into an oval shape.
- Brush the kulcha with water and turn the kulcha over the hot tawa.
- Gently press the kulcha.
- Now after a minute turn the tawa upside down and cook the kulcha directly on the flame until it turns golden brown and puffs.
- From the bottom, gently scrape the kulcha and remove it.
- Brush with butter as well.
- Finally, serve the hot paneer kulcha with your favorite curry like paneer masala butter.