Paneer Kulcha Recipe: Paneer kulcha recipe with step-by-step instructions – simple and delicious kulchas with spiced paneer filling. Traditionally, kulcha are baked in a tandoor. For me, baking them in the oven has not been a pleasant experience. I always cook them on a tawa because they come out crisp and hard.
A well-known and popular kulcha recipe or amritsar kulcha naan recipe that is primarily made with paneer-based stuffing It is typically made with maida or all-purpose flour, but it can also be made with atta or wholemeal wheat flour for a gluten-free recipe.
Paneer kulcha made in the same way as Paneer paratha. So, what’s the difference, you ask? The distinction is in the dough. Parathas are made with unleavened dough, whereas kulchas are made with leavened dough. Yeast or baking soda can be used to leaven kulchas. I used baking soda and baking powder in this recipe. The dough preparation method is the same as for the aloo kulcha that I make.
Because the kulcha recipe originated in Punjabi cuisine, it is also known as amritsari kulcha naan. In Punjab, there are several varieties of kulcha recipes, each with its own filling. This recipe post is primarily about the paneer stuffed kulcha recipe, also known as paneer kulcha recipe.
Kulchas are typically served as a flat bread with a variety of punjabi curries for breakfast or lunch. The combination of channa masala or spicy chole masala (chickpea curry) and kulcha recipe is particularly popular throughout northern India. However, it also goes well with other paneer recipes or paneer sabzis.These kulcha remain soft even after cooking. Unlike Aloo kulcha, paneer kulcha is bit dry. So its better to serve these paneer kulcha with chickpea curry or dal makhani. You can also serve with curd. I had made mixed sprouts curry and it went very well with the kulchas.
The spice and heat level in the paneer stuffing can be adjusted to your preference. Spicy paneer kulcha is created by adding more green chilies. Paneer kulcha can also be packed in a tiffin box.Serve paneer kulcha hot or warm with butter, curd, mango pickle, chana masala, or your favourite chana or legume curry.
But here’s a simple recipe that will show you how to make it in your own kitchen on a stove top. The spicy paneer filling adds just the right amount of zing to these soft, fluffy kulchas, which can be enjoyed for both a weeknight dinner and a special Sunday lunch.
While the recipe is simple and does not require any complicated steps, I would like to share some tips for making a perfect paneer kulcha. First and foremost, I made this kulcha with baking powder and baking soda, but it can also be made with yeast. Second, I roasted these kulchas on a regular tawa before flipping them upside down. Alternatively, it can be baked in the oven. Finally, if you don’t like paneer stuffing, you can make a basic kulcha recipe without it.
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Paneer Kulcha Recipe Card:
Paneer Kulcha Recipe
For The Dough:
- 2 cups maida / plain flour / refined flour / all-purpose flour
- 1/4 cup curd / yogurt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 3 tsp oil
- 1/2 cup water (or as required)
- 2 cups paneer / cottage cheese (grated)
- 1 green chilli (finely chopped)
- 1 tsp ginger paste
- 1/2 tsp kashmiri red chilli powder
- 1/2 tsp garam masala powder
- 1 tsp aamchur / dry mango powder
- 1/2 tsp ajwain / caraway seeds
- 2 tsp coriander (finely chopped)
- 1/2 tsp salt
- 2 tsp black sesame seeds / til
- 3 tbsp coriander leaves (finely chopped)
- 2 tbsp butter
Recipe For Kulcha Dough:
- To begin, combine 2 cups maida, 1/4 cup curd, 1 tsp tsp baking powde/r, 14 tsp baking soda, 1 tsp sugar, 1/2 tsp salt, and 2 tsp oil in a large mixing bowl.
- Mix thoroughly to ensure that everything is well combined.
- 1/2 cup lukewarm water is then added, and the dough is kneaded for 10 minutes.
- If necessary, add more water and knead the dough until it is smooth and soft.
- Using a pastry brush, coat the dough with oil. Cover and rest in a warm place for 2 hours.
Recipe For Paneer Stuffing:
- First, combine 2 cups grated paneer / cottage cheese in a mixing bowl.
- Also add 1 green chilli, 1 teaspoon ginger paste, 1/2 teaspoon chilli powder, 1/2 teaspoon garam masala powder, 1 teaspoon aamchur, 1/2 teaspoon ajwain, 2 teaspoon coriander, and 1/2 teaspoon salt
- After thoroughly combining all of the ingredients, the stuffing is ready. set aside
Preparing The Paneer Kulcha Recipe:
- After 2 hours, slightly knead the dough. to remove any air that may be present in the dough
- Make a ball of dough and dust it with maida.
- roll to a 5 inch circular disc
- In the centre, place a ball of prepared paneer stuffing.
- Bring the edge of the fabric to the centre and begin pleating.
- Also, join the pleats and secure them tightly.
- Turn the ball over and sprinkle with black sesame seeds and coriander leaves.
- Turn it over so that the coriander leaves and sesame seeds are facing down.
- Using a rolling pin, gently roll into an oval shape. Make sure it's not too thin or too thick. Keep the size in mind as well. It should not be larger than the size of your tawa.
- Brush the kulcha with water. Make sure to coat evenly. This helps the kulcha stay on the tawa.
- Moreover, slowly flip the kulcha and place it on a hot tawa. Remember to be gentle when applying the water-coated side to the tawa. Also, avoid using nonstick tawa.
- Press the kulcha gently. This helps the kulcha adhere to the tawa, and when you flip the tawa upside down, it will remain intact.
- After a minute, flip the tawa upside down and cook the kulcha directly on the flame until golden brown and puffy.
- Remove the kulcha by gently scraping it from the bottom.
- Also apply some butter (this is optional, however, helps to make your kulcha stays soft for longer time)
- Finally, serve hot paneer kulcha with your favourite curry, such as paneer butter masala.
- First, knead the dough to make a smooth, soft dough; otherwise, the kulcha will be chewy.
- In addition, instead of a tawa, you can bake the kulcha in an oven or a tandoor. However, never use a nonstick tawa because it slips when reversing.
- To make plain kulcha, simply skip the stuffing step. To make aloo kulcha, stuff the kulcha with aloo stuffing.
- It is necessary to use water. This allows the naan or kulcha to stick to the tawa and allows you to flip the tawa and cook directly on the flame.
- Finally, paneer kulcha is best served hot.
What is the distinction between kulcha and naan?
Kulcha are Indian flatbreads similar to naan, but the main difference is that kulcha are made with maida or refined white flour, whereas naan are made with wheat flour. To make it soft and light, Naan dough is leavened with yoghurt and yeast, whereas Kulcha dough is not.
What exactly is Keema Kulcha?
Keema Kulcha is a delectable Indian dish that can be served as a meal on its own. Keema Kulcha is traditionally made with mutton mince, but it can also be made with chicken, paneer, or potatoes. Onion, garlic, coriander, and spices are also used. It’s the ultimate comfort food and a complete meal when paired with curd and pickles.
What can be made from Kulcha?Kulcha recipes (445)
- Kulcha prepared with Wheat Flour. Cooking Oil for applying on Kulcha•wheat flour•Salt•sugar•baking soda. …
- Chapata chana and amritsari kulcha. …
- Stuffed kulcha. …
- Desi matar Kulcha. …
- Grilled Cheese Kulcha Sandwich. …
- Pizza on kulcha base. …
- Kulche with Chole. …
- Amritsari kulcha Or Chuchur Naan.
What is the English name for Kulcha?
noun. A small, round Indian bread made of flour, milk, and butter that is usually stuffed with meat or vegetables. ‘On the menu are whole-wheat rotis, kulchas, garlic naan, and stuffed parathas.’ Breads of all kinds, including Indian breads such as rotis, naans, and kulchas, round out a meal.
Is Kulcha beneficial to one’s health?
“Kulchas have no fibre and a high glycemic index, which wreaks havoc on blood sugar levels,” warns Samaddar. Make it healthier by doing the following: Without the kulcha, eat your chhole. Try whole-wheat kulchas instead.
How do you heat ready made Kulcha?
rolling and making kulcha
- Make small balls of the dough. …
- With the rolling pin flatten the dough and roll each into a small-sized kulcha.
- Heat a griddle or a tava. …
- Cook one side partly till its 1/4 cooked. …
- Apply ghee or oil on both sides of kulcha whilst cooking.
- Cook them till it gets golden spots and is evenly cooked.
Is maida used to make naan?
Tips for making naan
All-purpose flour (or maida) is always used to make naan. You can substitute wheat flour for all-purpose flour, but your naan will not have the same fluffy, soft, and chewy texture.
Does Kulcha cause weight gain?
Maida, or all-purpose flour, is used to make kulcha. Consuming maida can result in elevated blood sugar levels, which can be uncomfortable for diabetics. Because this meal is high in calories, eating it on a regular basis may result in unhealthy weight gain.
Is naan better for you than roti?
“When it comes to your carb intake, your choice of roti makes no difference. However, tandoor ki roti is made from wheat, whereas butter naan contains more maida (flour), resulting in a significant difference in calories and fats “Dr. Sharma says
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