Topped with aromatic spices, Paneer Kulcha is a delicious flatbread that is crispy on the outside with a melt-in-mouth texture from the inside. It is a popular and delicious variation of the classic kulcha recipe with paneer stuffing.<\/p>\n\n\n\n
The beauty of this recipe is, that you will easily find all the ingredients in any grocery store. And also check out your pantry, you may have them already.<\/p>\n\n\n\n
In this post, you will learn how to make the best paneer kulcha recipe in the oven, on the stovetop as well as in the air fryer. This kulcha is made without yeast. Serve with some piping hot chole or imli-gud ki masala chutney and you got yourself the best meal. \ud83d\ude42<\/p>\n\n\n\n
Kulcha is leavened Indian flatbread. It is a cross between naan and paratha. It has a chewy texture with crispy edges and flaky layers.<\/p>\n\n\n\n
There are two types of kulcha – plain and stuffed. You can make stuffed kulchas with a variety of fillings and here I am sharing a super detailed recipe for paneer kulcha.<\/p>\n\n\n\n
Paneer kulcha is a leavened Indian flatbread made of plain flour with a flavorful paneer filling (Spiced Indian cottage cheese).<\/p>\n\n\n\n
It is a popular variety of kulcha from Amritsar just like aloo kulcha, butter kulcha, and masala kulcha. It is usually made in a clay tandoor, or over hot coals.<\/p>\n\n\n\n
These fluffy kulchas can be enjoyed for a weeknight dinner, special weekend lunch, or special occasions.<\/p>\n\n\n\n
This is one of the best Indian stuffed flatbreads that you should not miss to try out.<\/p>\n\n\n\n
I love making this kulcha in the oven. Oven-baked paneer kulcha is a wonderful combo of crispy and soft. Its texture is melt-in-the-mouth.<\/p>\n\n\n\n
But you can make them on tawa as well as in air-fryer.<\/p>\n\n\n\n
Differences between Naan, paratha, and Kulcha<\/strong><\/h2>\n\n\n\n
Naan: Soft and chewy. Made using plain flour, this flatbread is leavened. Not usually stuffed.<\/li>
Paratha: Soft and flaky. Mostly made using wholewheat atta, this is unleavened bread. You can stuff them or keep them plain.<\/li>
Kulcha: Soft, flaky, and chewy. Made using either plain flour, this bread is leavened. It is often stuffed.<\/li><\/ul>\n\n\n\n
Why you should make this recipe?<\/strong><\/h2>\n\n\n\n
Made with a handful of ingredients, this recipe is easy, simple, and delicious.<\/li>
This is very filling and will not leave you in hunger for the next few hours.<\/li>
The taste is addictive and you keep making it again and again.<\/li>
This recipe does not need huge preparation like any other Indian recipe. But it needs a resting time, where you need to plan.<\/li>
This can be made ahead of time so it’s perfect for any festival, party, or gathering.<\/li><\/ul>\n\n\n\n
Ingredients Needed<\/strong><\/h2>\n\n\n\n
For the dough<\/strong><\/p>\n\n\n\n
All-purpose flour<\/strong> – gives a nice chewy texture to the kulcha. If you feel all-purpose flour is unhealthy, you can use whole wheat flour. This substitution will change the taste and texture a bit.<\/li>
Baking powder and Baking soda<\/strong> – These are leavening agents that help the dough become light. These are the important ingredients and don’t skip them, or else the kulcha will be dense and it will be harder to chew.<\/li>
Curd\/yogurt<\/strong> – Another softening agent. It helps the dough taste rich and unique. You can use either homemade curd or store-bought yogurt. Make sure it is room temperature.<\/li>
You will also need a pinch of sugar<\/strong>, salt<\/strong>, warm milk<\/strong>, and ghee<\/strong>.<\/li><\/ul>\n\n\n\n
Stuffing<\/strong><\/p>\n\n\n\n
Paneer<\/strong> – I prefer to grate it thoroughly but you can also crumble it. I have used fresh homemade paneer. If you don’t have homemade paneer, you can use store-bought paneer too. Make sure it is not too old.<\/li>
Onion<\/strong> – White onion, yellow or red onion can be used. Chop them as fine as possible which helps to roll the kulcha thinner without any huge chunks.<\/li>
Cilantro<\/strong> – gives a refreshing kick to the recipe. You may also combine with fresh mint leaves if you wish to.<\/li>
Spices<\/strong> – For this easy paneer kulcha stuffing you will need regular spice powders like salt and chaat masala.<\/li>
Green chilies<\/strong> – For the spice kick. Adjust according to your liking.<\/li><\/ul>\n\n\n\n
For toppings<\/strong><\/p>\n\n\n\n
I have used crushed coriander seeds, kalonji (also known as onion seeds) chili powder, pomegranate powder (Anardana powder), and cilantro to garnish the kulcha.<\/li><\/ul>\n\n\n\n
<\/figure><\/div>\n\n\n\n
Step by step process<\/strong><\/h2>\n\n\n\n
Dough<\/strong><\/p>\n\n\n\n
In a standing mixer bowl, take warm milk, curd, sugar, and butter, and mix well with a spoon until the sugar dissolves. (image 1)<\/li>
Use a sieve and sift the dry ingredients (All-purpose flour, baking soda, baking powder, and salt) add them to the liquid mixture, and combine well. (Images 2 and 3)<\/li>
Once they all come together, attach the dough hook attachment and on a medium speed, knead the dough for about 8 minutes.<\/li>
It will turn from a sticky mass of the dough to a beautifully soft, and tacky dough. Scrap in between if it sticks to the bowl while kneading.
Note – you can knead the dough with your hands too. Knead it for at least 12-15 minutes while stretching it, if you are kneading it with your hands. The dough should be smooth, soft & stretchy.<\/li><\/ul><\/li>
Take the kneaded dough in hands shape in a big size dough ball by tucking inwards to make a smooth surface. <\/li>
Apply some oil over the dough surface and cover it with a cling wrap or a lid.<\/li>
Rest the dough in a warm place for at least an hour. (image 4)
Note – You can use the Instant pot yogurt function and rest the dough for 30 minutes to speed up the process.<\/li><\/ul><\/li><\/ul>\n\n\n\n
<\/figure><\/div>\n\n\n\n
Meanwhile, let’s prepare the paneer stuffing<\/strong><\/p>\n\n\n\n
Take grated or crumbled paneer, green chilies, cilantro, salt, amchur powder, and chaat masala in a big mixing bowl. (image 1 to 3)<\/li>
Divide the mixture into 8 equal parts. Make round balls and keep them aside (Covered). (image 4)<\/li><\/ul>\n\n\n\n
<\/figure><\/div>\n\n\n\n
Second proofing of the dough<\/strong><\/p>\n\n\n\n
After the rest, knead the dough once again and divide it into 8 equal parts. Make smooth balls. (image 9)<\/li>
Cover the balls and let them rest for 30 more minutes, make sure to keep them covered with a damp cloth.<\/li><\/ul>\n\n\n\n
Making paneer kulcha<\/strong><\/p>\n\n\n\n
Preheat your oven to 500 degrees F. If you are using a pizza stone, place it in the oven while preheating. If you don’t have Pizza Stone, you can use a cookie pan sheet, pizza pan, or pizza wire tray.<\/li>
Take one dough ball and gently press it out. Place the prepared paneer stuffing ball in the middle and close it into a ball. Do the same process with the rest of the balls. (image 9 to 12)
Note – Keep prepared balls covered until all the dough balls are stuffed with stuffing.<\/li><\/ul><\/li><\/ul>\n\n\n\n
<\/figure><\/div>\n\n\n\n
Take one stuffed ball and spread the dough using your finger or rolling pin into a disk, not too thin not too thick. (image 13)<\/li>
Sprinkle some coriander seeds, crushed anardana, kalonji, chili powder, and cilantro. Press them very well so that it sticks to the kulcha well. (image 14)<\/li><\/ul>\n\n\n\n
Bake in oven<\/strong><\/p>\n\n\n\n
Place it in the oven on a pizza stone or grease a baking sheet. (image 15)<\/li>
Bake it in a preheated oven at 500 degrees F (250 degrees C) for about 8 minutes or until the top is golden brown. (image 16)<\/li><\/ul>\n\n\n\n
<\/figure><\/div>\n\n\n\n
Remove from the oven and immediately apply butter on top.<\/li>
Make all the paneer Kulcha the same way. Serve it with tamarind-jaggery-onion chutney (recipe given in notes section), curd, chole, or dal makhani.<\/li><\/ul>\n\n\n\n
<\/figure><\/div>\n\n\n\n
(Note – Tawa kulcha and air-fryer kulcha method are given in the recipe card down below.)<\/strong><\/p>\n\n\n\n
Notes, pro-tips, and quick FAQs<\/strong><\/h2>\n\n\n\n
The spice and heat in the paneer stuffing can be adjusted as per your taste. Add some more green chilies and you get a Spicy paneer kulcha. Or skip green chilies if you are making for kids.<\/li>
I have prepared this kulcha recipe using baking powder and baking soda, however, it can be prepared from yeast too. Refer to my Amritsari Kulcha dough recipe to make it with yeast.<\/li>
Make sure to preheat your oven well before baking the kulchas.<\/li>
If you are baking in the oven, and don’t have a pizza stone, use any baking tray you have.<\/li>
The dough should be sticky and wet.<\/li>
Your stuffing should be dry.<\/li>
Leaving the dough for resting for an hour is very important to get the soft kulchas.<\/li>
Milk must be warm, around 110 to 115 degrees F.<\/li>
Curd\/yogurt must be at room temperature.<\/li><\/ul>\n\n\n\n
Is baking powder compulsory to add?<\/strong>
Yes. Baking powder is a key ingredient in the dough for soft Kulcha with defined air bubbles and good layers.<\/p> <\/div>
How to serve paneer kulcha?<\/strong>
These kulchas taste super delicious on their own. However, these kulchas make for a wonderfully hearty and filling meal when served with dal makhani, or chole. I love it with special tamarind chutney.<\/p> <\/div>
Is paneer kulcha vegan?<\/strong>
No, this is not a vegan recipe. To make it vegan use tofu, vegan butter, and plant-based milk instead of paneer, butter(ghee), and regular milk.<\/p> <\/div>
Could I grill or barbecue this?<\/strong>
Absolutely. This is a delicious way to cook Kulcha and is perfect for the upcoming grilling season.<\/p> <\/div>
Can we freeze this?<\/strong>
Yes. Cook the kulcha all the way through and allow it to cool. Freeze in a stack, each Kulcha separated with sheets of baking parchment or butter paper. Reheat straight from frozen in a hot frying pan, tawa, or in the oven.<\/p> <\/div>
How to reheat?<\/strong>
In a hot frying pan or tawa. Cook on both sides until golden and crispy.<\/p> <\/div>
How to Make Ahead?<\/strong>
You can make both the filling and dough three days ahead and make kulchas as required. Store the filling and dough in airtight containers in the refrigerator.<\/p> <\/div>
What to do with leftover dough?<\/strong>
You can make pizza with leftover dough.<\/p> <\/div>
What to make with leftover stuffing?<\/strong>
Leftover paneer stuffing can be sued to make paneer paratha, paneer patty, or paneer sandwiches.<\/p> <\/div> <\/div>\n\n\n\n
Variation<\/strong><\/h2>\n\n\n\n
You can stuff this kulcha with any other stuffing. You can also add vegetables to the paneer to make it more interesting and delicious. Reduce paneer to half and add vegetables like grated carrots, cooked and mashed peas, and cauliflower.<\/p>\n\n\n\n
![\"Paneer](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/07\/Paneer-Kulcha.jpg\")
<\/figure><\/div>\n\n\n[feast_advanced_jump_to]\n\n\n![\"Pre-measured](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/07\/Paneer-Kulcha-2.jpg\")
<\/figure><\/div>\n\n\n\n![\"Collage](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/07\/Paneer-Kulcha-9.jpg\")
<\/figure><\/div>\n\n\n\n![\"Collage](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/07\/Paneer-Kulcha-6.jpg\")
<\/figure><\/div>\n\n\n\n![\"stuffing](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/07\/Paneer-Kulcha-7.jpg\")
<\/figure><\/div>\n\n\n\n![\"baking](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/07\/Paneer-Kulcha-8.jpg\")
<\/figure><\/div>\n\n\n\n![\"Close](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/07\/Paneer-Kulcha-1.jpg\")
<\/figure><\/div>\n\n\n\n![\"Showing](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/07\/Paneer-Kulcha-3.jpg\")
<\/figure><\/div>\n\n\n\n![\"Paneer](\"https:\/\/www.cookingcarnival.com\/wp-content\/uploads\/2015\/07\/Paneer-kulcha-4-150x150.jpg\")
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