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    Home » Recipes » Indian Bread

    Paneer Kulcha | Easy Paneer Stuffed Kulcha Recipe

    Published: Jan 6, 2017 · Modified: Feb 26, 2022 by Ramya · 24 Comments

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    Easy and quick Paneer Kulcha recipe with step by step pictures. Delicious Paneer stuffed Kulcha recipe - best with any paneer or egg based curry!

    There is no end to the number of Indian bread recipes, be it the everyday roti or chapathi or paratha to the exotics like Naan, Kulcha, Rumali Roti and such like. After stuffed Parathas, I love homemade Kulcha and having made it many a times, I thought of trying out stuffed variations of Kulcha. That’s how I made this delicious Paneer stuffed Kulcha.

    Kulcha for the uninitiated is the leavened Indian bread that is quite fluffy and light. Made with yeast and curd, it turns of soft and pillowy. However making Kulcha at home is not so easy, without special equipment. And that’s why this shortcut version of Paneer Kulcha works great.

    I technically used my no yeast Kulcha recipe for this paneer stuffed version too. But the fact that there is some spiced cottage cheese/Paneer stuffing in the Kulcha made it extra soft and oh-so delicious. I served it up with a special Low Calorie Paneer Kofta Curry (recipe coming up next) and it was simply out of the world.

    How to make Paneer Kulcha

    📖 Recipe

    Paneer Kulcha

    Ramya
    Easy and quick Paneer Kulcha recipe with step by step pictures. Delicious Paneer stuffed Kulcha recipe - best with any paneer or egg based curry!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Resting Time 1 hour hr
    Total Time 1 hour hr 35 minutes mins
    Course Indian Bread
    Cuisine North Indian
    Servings 5 Paneer Kulcha

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For the Kulcha -

    • 1.5 cups Maida/All Purpose Flour
    • ½ cup Milk or less
    • 2 tablespoon Curd/Thick Yogurt
    • ¼ teaspoon Baking Soda
    • ½ teaspoon Baking Powder
    • 1 teaspoon Sugar
    • Salt as required
    • Oil/Butter as required
    • 1 teaspoon Sesame seeds/ Onion Seeds optional

    For the Paneer Stuffing –

    • ½ cup Grated Paneer/Cottage Cheese
    • Salt as needed
    • ¼ teaspoon Red Chilli Powder
    • â…› teaspoon Garam Masala Powder optional
    Prevent your screen from going dark

    Instructions
     

    • In a bowl, add all ingredients for Paneer stuffing and mix well. Set it aside.
    • In a mixing bowl, add flour along with salt, sugar, cooking soda and baking powder. Mix well. Make a well in the center and add the curd and milk. Mix well. The flour would be crumbly. Add few tablespoon of milk if required and knead it into a soft pliable dough. Add a teaspoon of oil on top and let it rest for at least an hour.
    • Make 5 equal sized balls of the rested dough. Take a ball of dough and roll it into a thin circle. If the dough is sticky, apply some oil to make it easy to roll. Add 1.5 tablespoon of paneer stuffing at the center and close it by bringing all edges together. Sprinkle some sesame/onion seeds (if adding) and slightly press them. Add few drops of oil on top and gently roll the dough into a circle.
    • Meanwhile, heat a flat tawa on medium heat and put the kulcha on it (the plain side on the tawa). In few seconds, there would be bubbles coming up. Gently flip it to cook on the other side on medium flame. Apply oil/butter. Flip again and apply oil/butter on the other side. As the kulcha gains a lot of golden brown spots, remove it onto a plate. Repeat the same with rest of the dough.
    • Serve hot with any North Indian Side Dishes.

    Notes

    • Finely chopped coriander can be added to the paneer stuffing. If desired, finely chopped onions can be added too.
    • I didn’t use any water and the milk quantity was just enough the flour quantity. Adjust as per preference.
    • While rolling the Kulcha, make sure it’s as thin as possible as the dough quickly contracts and can become thick while cooking. Also, roll each kulcha only when ready to cook.
    • I used oil to cook the kulcha, applying butter enhances the taste.
    • If required, Kulcha can be put on open flame for 5 secs on each side.
    • It is better to serve Kulcha hot although it was not rubbery on cooling down.
    Keyword Indian Bread
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    Paneer Kulcha Recipe with Step by Step Pictures

    Prep Work

    1. In a bowl, add all ingredients for Paneer stuffing and mix well. Set it aside.

    2. In a mixing bowl, add flour along with salt, sugar, cooking soda and baking powder. Mix well. Make a well in the center and add the curd and milk. Mix well. The flour would be crumbly. Add few tablespoon of milk if required and knead it into a soft pliable dough. Add a teaspoon of oil on top and let it rest for at least an hour.

    Procedure

    1. Make 5 equal sized balls of the rested dough. Take a ball of dough and roll it into a thin circle. If the dough is sticky, apply some oil to make it easy to roll. Add 1.5 tablespoon of paneer stuffing at the center and close it by bringing all edges together. Sprinkle some sesame/onion seeds (if adding) and slightly press them. Add few drops of oil on top and gently roll the dough into a circle.

    2. Meanwhile, heat a flat tawa on medium heat and put the kulcha on it (the plain side on the tawa). In few seconds, there would be bubbles coming up. Gently flip it to cook on the other side on medium flame. Apply oil/butter. Flip again and apply oil/butter on the other side. As the kulcha gains a lot of golden brown spots, remove it onto a plate. Repeat the same with rest of the dough.

    3. Serve hot with any North Indian Side Dishes.

    Recipe Notes

    • Finely chopped coriander can be added to the paneer stuffing. If desired, finely chopped onions can be added too.
    • I didn’t use any water and the milk quantity was just enough the flour quantity. Adjust as per preference.
    • While rolling the Kulcha, make sure it’s as thin as possible as the dough quickly contracts and can become thick while cooking. Also, roll each kulcha only when ready to cook.
    • I used oil to cook the kulcha, applying butter enhances the taste.
    • If required, Kulcha can be put on open flame for 5 secs on each side.
    • It is better to serve Kulcha hot although it was not rubbery on cooling down.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    1. srividhya

      January 06, 2017 at 10:08 am

      wow.. paneer kulcha with paneer kofta. very yummm. Love the idea of stuffing the kulcha. 🙂

      Reply
      • chcooks

        January 06, 2017 at 1:21 pm

        Thanks Vidhya 🙂 Stuffed Kulcha is sure very tasty!

        Reply
    2. kavitaparvathi

      January 06, 2017 at 11:07 am

      Lovely post. Bookmarked. Looks tempting.

      Reply
      • chcooks

        January 06, 2017 at 1:21 pm

        Thank you dear 🙂

        Reply
    3. Cook with Smile..

      January 06, 2017 at 8:54 pm

      Lovely...I loved it ?... But when ever I stuff paneer in any dish, i feel paneer gets dried??...Do you use paneer from Indian store or cottage cheese from other stores

      Reply
      • chcooks

        January 09, 2017 at 3:02 pm

        Thanks 🙂 Oh as I live in India, there is never an issue finding Paneer 🙂 I never saw the paneer getting dried on stuffing...

        Reply
    4. Hilda

      January 06, 2017 at 9:17 pm

      I always enjoy learning about new bread recipes. This one is very tempting, and thanks for all the helpful tips too!

      Reply
      • chcooks

        January 09, 2017 at 3:01 pm

        Thank you so much Hilda 🙂

        Reply
    5. Freda @ Aromatic essence

      January 07, 2017 at 6:46 am

      Yum Yum!! I made aloo kulcha today, was planning to make the paneer ones next week 🙂

      Reply
      • chcooks

        January 09, 2017 at 3:01 pm

        Oh yumm 🙂

        Reply
    6. Jhuls

      January 07, 2017 at 7:34 pm

      I absolutely love this! Looks so good!

      Reply
      • chcooks

        January 09, 2017 at 3:00 pm

        Thank you Jhuls 🙂

        Reply
    7. Loretta

      January 07, 2017 at 8:44 pm

      It looks so good. I'll be trying my hand at these soon.

      Reply
      • chcooks

        January 09, 2017 at 3:00 pm

        Thanks Loretta 🙂 Would surely love to know about your experience!

        Reply
    8. petra08

      January 07, 2017 at 9:21 pm

      I first read this post in bed in the middle of the night when I couldn't sleep, needless to say it didn't out me to sleep, it just made me hungry! 🙂 They look delectable!

      Reply
      • chcooks

        January 09, 2017 at 2:59 pm

        Thank you so much Petra 🙂

        Reply
    9. Angie | Fiesta Friday

      January 13, 2017 at 5:22 pm

      I've never tried kulcha. I don't even know if I've ever heard of this bread before! Sounds and looks absolutely tempting! Yum! ??

      Reply
      • chcooks

        January 17, 2017 at 9:45 pm

        Thanks much Angie! I am sure you will love it 🙂

        Reply
    10. Sadhna Grover

      January 16, 2017 at 3:26 pm

      Lovely recipe of paneer kulcha, coming to your blog first time, seen on Fiesta Friday. Come and see my space

      Reply
      • chcooks

        January 17, 2017 at 9:46 pm

        Thanks Sadhna 🙂 Welcome to my blog! Sure - checking out yours now.

        Reply
    11. Mari

      February 20, 2017 at 6:07 pm

      Oh I love Indian bread. All delicious kinds of it! Thank you for this one, looking forward to kofte recipe!

      Reply
      • chcooks

        February 21, 2017 at 9:47 am

        Thanks Mari 🙂 Hope you will enjoy it as much I do! btw, I have posted the Kofte recipe, pls check this - https://cookingfromheart.com/2017/01/09/malai-kofta-curry/

        Reply

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    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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