Kulcha is an omnipresent dish within the meals tradition of Punjab and some different North Indian states. Right here, I’m sharing a yum variation of the common kulcha, that’s Paneer Kulcha. This recipe has a spiced, savory and flippantly tangy paneer (Indian cottage cheese) filling making for a crisp and gentle tender flatbread.
Kulcha At Residence
Normally, flatbreads like Chapati, phulka and Paratha are a standard function at my dwelling too, as is at another Indian family. I make each plain and stuffed variations usually.
Whereas these are widespread, Kulcha is one thing particular. So, made as soon as some time. Different variations like this Paneer Kulcha recipe, Matar Kulcha and even Naan fall in the identical class.
Paneer Kulcha sits on the high of the kulcha record for my household. I make it much like the best way I make the Paneer Paratha.
So, you could ask, what precisely is the distinction between the 2? One essential factor that may be a function of distinction between the 2 is the dough. Unleavened dough is what’s used for a paratha and kulchas are ready with a leavened one.
Yeast or baking soda are used as widespread leavening brokers for the kulcha dough. On this Paneer Kulcha recipe, I’ve used baking soda. The dough for this and my Aloo Kulcha recipe are alike.
Historically, all kulchas are made in a tandoor (clay oven). Residential or dwelling ovens normally don’t have excessive temperatures as in comparison with a tandoor or industrial ovens.
Because of this, baking in a house oven might lead to arduous kulchas. So I are inclined to make them on a forged iron skillet (or tawa) which ends up in evenly cooked and gentle kulcha each time. You too, give it a attempt.
About Paneer Kulcha
At dhabas (roadside eateries) and eating places, you will discover kulchas made solely with all-purpose flour or maida. However at dwelling, I add each complete wheat flour or atta and all-purpose flour in equal portions. Makes it a bit extra healthful.
For those who plan to make the Paneer Kulcha fully with complete wheat flour, then it’s going to style precisely just like the aloo paratha.
I’ve not added onion or garlic on this recipe. However you may freely add some finely chopped onions/garlic within the paneer filling.
The spice degree within the paneer filling could be adjusted and not using a second thought. Whether or not to make it roughly spicy, that’s in your hand. Inexperienced chilies could be added for the additional fieriness.
Paneer Kulcha is a beautiful tiffin snack too. A factor to bear in mind is that in contrast to the Aloo Kulcha, Paneer Kulcha is a bit dry.
Although, the kulcha stays gentle even after cooking, it’s higher to serve it with some Dal Makhani, Chana Masala or Curd, Butter or Mango Pickle for positive. My people and I actually take pleasure in it with a Mixed Sprouts Curry as effectively.
Step-by-Step Information
Tips on how to make Paneer Kulcha
Make Kulcha Dough
1. In a mixing bowl, take 1 cup complete wheat flour and 1 cup all-purpose flour.
2. Then, add the next substances:
- ¼ teaspoon baking soda
- 2 tablespoons curd/yogurt
- 1 tablespoon oil or ghee
- 1 teaspoon sugar
- 1 teaspoon salt or as required
3. With a spoon or together with your fingers, flippantly combine all the things.
4. Add water in elements. First add ¼ cup water after which later whereas kneading, rather less than ¼ cup.
The quantity of water to be added is dependent upon the standard of flours. So, add accordingly.
5. Combine after which start to knead.
6. Knead to a easy, gentle, pliable dough. Cowl the dough with a moist kitchen towel or cotton serviette. Put aside for two hours to leaven the dough.
Make Paneer Stuffing
7. Earlier than making ready kulcha, crumble or grate 200 grams paneer. If the paneer is recent and gentle, then you may crumble simply.
Be certain to make even and positive crumble. Any larger chunks or items will make for the stuffing to come back out of the dough.
8. Add 1 or 2 inexperienced chilies (about ½ to 1 teaspoon finely chopped ) and three tablespoons chopped coriander leaves (cilantro).
You too can use mint leaves as a substitute of coriander leaves or half-half of each.
9. Then, add the next spices:
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon purple chili powder
- ¼ teaspoon garam masala powder
- ½ teaspoon dried mango powder (amchur)
- salt as per style
Be aware that as a substitute of carom seeds, you should utilize cumin seeds. As a substitute of dried mango powder, you should utilize chaat masala.
Another substitutes for dried mango powder are dried pomegranate seeds powder (anardana powder) or lemon/lime juice, added as per style. There needs to be only a faint bitter style within the paneer stuffing.
10. Combine the bottom spices and herbs with the crumbled or grated paneer to make an excellent combination.
Test the style and add extra of the salt, inexperienced chilies, purple chili powder, garam masala powder and dried mango powder if required. Cowl and put aside.
Stuff & Roll Paneer Kulcha
11. After 2 hours, flippantly knead the dough once more.
12. Make medium measurement balls from the kulcha dough. If you need, you may maintain the dough balls lined with moist kitchen towel to leaven for some 15 to twenty minutes earlier than stuffing and rolling them.
13. Mud the dough balls with complete wheat flour. Right here, I’ve positioned it in the entire wheat flour container, which I take advantage of for sprinkling flour whereas making chapati or paratha.
14. With a rolling pin, roll it right into a disc of 5 to six inches diameter.
15. Place 2 to three tablespoons of the paneer stuffing within the middle. Maintain 1 to 1.5 inches house everywhere in the circumference.
16. Convey the perimeters collectively and be part of them on the middle.
17. Press the joined edges on the high and sprinkle some sesame seeds. Press the sesame seeds together with your fingers or very flippantly with the rolling pin in order that they get caught to the dough.
Including sesame seeds is elective. You’ll be able to skip them.
18. Sprinkle some flour and gently roll to a big disc of about 6 to 7 inches in diameter.
Cook dinner Paneer Kulcha
19. On a scorching tawa or skillet, gently place the stuffed kulcha.
20. Flip over when one facet is partly cooked.
21. Unfold some ghee or oil on this facet of kulcha. The quantity of ghee or oil to be added, is dependent upon you. You’ll be able to both add much less or extra or skip it altogether.
22. Flip once more.
23. Now, unfold some ghee or oil on this facet.
24. Flip once more.
25. Press the perimeters of the kulcha with a spatula to make sure that they’re cooked.
26. Flip a couple of times to make sure even roasting and cooking. Place them in a roti basket. Add ½ to 1 teaspoon of butter and unfold it with a butter knife or spoon.
Put together all of the paneer kulcha with the above methodology and stack them up. After making every kulcha, wipe the pan or tawa with a cotton kitchen towel to eliminate the browned or burnt flour particles.
You too can serve the kulcha straightaway from the tawa to the plate.
27. Serve Paneer Kulcha scorching or heat with butter, curd, mango pickle or chana masala or any chana or legume curry of your alternative.
Skilled Suggestions
- Substitutes: Swap ¼ teaspoon baking powder for baking soda. Use chaat masala, dried pomegranate powder or lemon/lime juice as a substitute of dried mango powder. Sub cumin seeds for carom seeds; mint leaves for coriander leaves, or use half-half of each.
- Make this kulcha through the use of an equal ratio of each complete wheat flour and all-purpose flour.
- Whereas kneading the dough, how a lot water must be used will depend upon the standard of flour.
- Sesame seeds is elective on this recipe. It may be skipped.
- You’ll be able to roast the Paneer Kulcha on the pan or tawa with ghee, oil or none. Its fully your alternative. Make it vegan through the use of oil and serving with plant-based yogurt.
- Do away with the browned or burnt flour particles on the pan by wiping them with a cotton kitchen towel. Do that after cooking every Paneer Kulcha.
FAQs
Sugar is added because it helps the dough to leaven.
It takes about 6 to eight minutes to knead a gentle and easy dough.
No, as a paratha is made with an unleavened dough and a kulcha is made with a leavened dough.
I’d recommend not to take action as utilizing solely complete wheat flour will lead to a kulcha with a style much like that of an aloo paratha.
Extra Paneer Recipes To Strive!
Paneer Recipes
Paneer Recipes
Breakfast Recipes
Avenue Meals Recipes
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Paneer Kulcha Recipe
Paneer kulcha are leavened flatbreads full of a spiced and savory Indian cottage cheese filling. These flatbreads are made on a skillet or tawa to make for crispy but gentle and tender kulcha.
Prep Time 2 hrs 30 minutes
Cook dinner Time 30 minutes
Whole Time 3 hrs
Stop your display screen from going darkish whereas making the recipe
Make kulcha dough
In a mixing bowl take all of the substances talked about “for kulcha dough” above, besides water.
Then with a spoon or together with your fingers flippantly combine all the things.
First add ¼ cup water. Add water in elements whereas kneading. The quantity of water to be added, is dependent upon the standard of flours. So add accordingly.
Combine after which start to knead.
Add 2 to three tablespoons extra water or as required and knead to a easy gentle dough. Cowl the dough with a moist kitchen towel and maintain apart for two hours for it to leaven.
Making paneer stuffing
- Earlier than making ready kulcha, crumble or grate paneer. If the paneer is recent and gentle, then you may crumble simply.Be certain that you make a positive crumble and never uneven with giant chunks as these could come out from the dough whereas rolling.
Add all of the herbs, floor spices powders and salt to the paneer.
Combine the spices and herbs with the crumbled paneer very effectively.
Test the style and add extra of the salt, inexperienced chilies, purple chili powder, garam masala powder and dry mango powder if required. Cowl and maintain apart.
Stuffing and rolling paneer kulcha
After 2 hours, flippantly knead the dough once more.
Make medium sized balls from the kulcha dough. If you need you may maintain the dough balls lined with moist kitchen serviette for one more 15 to twenty minutes earlier than stuffing and rolling.
Mud the dough balls with some complete wheat flour.
With a rolling pin, roll it right into a diameter of 5 to six inches diameter.
Place 2 to three tablespoons of the paneer stuffing within the middle. Maintain 1 to 1.5 inches house everywhere in the circumference.
Convey the perimeters collectively and be part of them on the middle.
Press the joined edges at high and sprinkle some sesame seeds.
Press the sesame seeds together with your fingers or very flippantly with the rolling pin in order that they get caught to the dough. Including sesame seeds is elective. You’ll be able to skip it.
Sprinkle some flour as wanted and gently roll to a big disc of about 6 to 7 inches in diameter.
Making paneer kulcha
On a scorching tava or skillet, gently place the stuffed kulcha.
- Flip over when one facet is partly cooked. Unfold some ghee or oil on this facet of paneer kulcha. The quantity of ghee or oil to be added, relies upon upon you. You’ll be able to both add much less or extra or skip it altogether.
Flip once more and unfold some ghee or oil on this second cooked facet.
Flip once more a number of instances as wanted to make sure even roasting and cooking. Press the perimeters with a spatula to make sure that they’re cooked.
As soon as evenly cooked and roasted, place the paneer kulcha in a roti basket. Add ½ to 1 teaspoon of butter and unfold it with a butter knife or spoon.
Make all of the paneer kulcha with the above methodology and stack them up within the roti basket. You too can select to serve them straightaway from the skillet or tawa to the plate.
After making every paneer kulcha, wipe the skillet or tawa with a cotton kitchen towel to eliminate the browned or burnt flour particles.
Serve paneer kulcha scorching or heat with butter, curd or mango pickle or punjabi chole or any chana curry of your alternative.
Substitutions
- Baking soda – use ¼ teaspoon baking powder as a substitute
- Dry mango powder – chaat masala or dry pomegranate powder or lemon juice to present a slight tangy style to the paneer stuffing.
- Coriander leaves – swap with recent mint leaves
Extra Suggestions
- The recipe could be made completely with complete wheat flour however the style and texture will likely be extra like paneer paratha. You could possibly additionally make the paneer kulcha with solely all-purpose flour.
- Use gentle do-it-yourself paneer. Ensure that the paneer is recent and never rancid or tasting bitter.
- If you don’t want the everyday aroma of baking soda, add 1 to 2 pinches of it or use baking powder.
- You should utilize prompt yeast too to leaven the dough. If you’re skilled in utilizing yeast, then use about ¼ teaspoon prompt yeast (fast rise yeast) and proof and work on the dough accordingly. Omit including baking soda or baking powder if utilizing yeast.
- Knead the dough to get a easy and gentle texture.
- Any leftover dough can be utilized to make a easy plain kulcha or flavored ones.
Diet Information
Paneer Kulcha Recipe
Quantity Per Serving
Energy 190 Energy from Fats 108
% Day by day Worth*
Fats 12g18%
Saturated Fats 4g25%
Trans Fats 0.1g
Polyunsaturated Fats 1g
Monounsaturated Fats 5g
Ldl cholesterol 16mg5%
Sodium 310mg13%
Potassium 58mg2%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 82IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.1mg5%
Vitamin B12 0.02µg0%
Vitamin C 1mg1%
Vitamin D 0.04µg0%
Vitamin E 2mg13%
Vitamin Ok 1µg1%
Calcium 97mg10%
Vitamin B9 (Folate) 24µg6%
Iron 1mg6%
Magnesium 19mg5%
Phosphorus 55mg6%
Zinc 0.4mg3%
* % Day by day Values are based mostly on a 2000 calorie weight loss plan.
This Paneer Kulcha recipe from the archives first revealed in September 2016 has been republished and up to date on 5 July 2022.
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