Stuffed Paneer Kulcha Recipe
Paneer Kulcha on stove top without yeast is stuffed kulcha with paneer, thiese Kulcha is a delicious alternative for naan and tandoori roti and can be prepared at home. Learn how to make soft and delicious stuffed punjabi style!
| Servings | Prep Time |
| 5 | 120minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
For Kulcha
- 2Cups plain flour(maida)
- 1/4tsp Soda
- 1/2tsp baking powder
- 1/2tsp Saltto taste
- 2tsp sugar
- 2tsp oil or ghee
- 1/4Cup Yogurt (Curd)
- 1/2Cup Warm Milk
- oil/ghee/butter for frying
For Stuffing
- 1Cup grated paneer
- 1large onion thinly sliced
- 3 Green chilieschopped
- 2tbsp coriander leaveschopped
- 1tsp Cumin powder
- 1/2tsp chat masala
- Saltto taste
Instructions
- Sieve flour, baking powder, soda, salt in a bowl. Add 2 tsp oil, sugar, curd, milk and mix well.
- Knead and make smooth dough. Apply little oil over dough, cover with a damp clean cloth and keep aside dough to ferment 2 hours or you can also keep the dough to ferment for 4-6 hours, over night in fridge. After 2 hours knead dough again for 2-3 minutes and divide in to equal portions and make smooth balls, we can let the balls again sit for 10 minutes covered with damp cloth.
- Meanwhile prepare stuffing, finely chop onion, green chilli, coriander leaves and mix together in a bowl with grated paneer, chaat masala, jeera powder and salt.
- Dust one piece of dough with flour, flatten with hand or roll in medium size roti, place 2-3 tbsp of paneer mixture and bring all the sides of kulcha together and seal it, flatten the ball with hand gently. Dust with flour and roll into medium size kulcha, cover the kulcha again with dump cloth until we roll remaining kulchas. Repeat the same for rest of dough.
- Heat a tava or griddle, brush rolled kulcha one side with water and place water brushed side facing tawa. Keep the tawa in medium to high flame.
- Let it cook for a minute or until bubbles starts to appear and kulcha starts to puff up, flip kulcha cook for another minute. Use a tong and roast kulcha directly on flame (keep in medium to slow) for 10 seconds each side, and roast sightly on edges to make sure edges doesn’t remain raw. Apply ghee or butter on kulcha, repeat same for rest of dough.
Recipe Notes
If you have time prepare the dough and keep aside for over night in refrigerator or you can also keep it in 24 hours in refrigerator, the kulcha will be very soft. The longer we keep the dough the better it is. If you fermenting the dough more than 6 hours keep it in refrigerator.
For paneer stuffing you can add red chili powder, garam masala too, and you can skip onion.
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