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homemade paneer kulchas served on a brass plate
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Paneer Kulcha Amritsari Kulcha

Paneer kulcha is a popular and delicious variation of classic kulcha recipe with a spicy paneer stuffing. These are a variation of delicious Amritsari style aloo kulcha. These flatbreads are super delicious, filling and makes for a hearty comforting meal on a winter evening.
In this post you will learn how to make best paneer kulcha recipe that is delicious, flaky bread with crispy edges and absolutely moreish. Serve with some piping hot chole and you got yourself a best meal:)
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: Amritsari kulcha, paneer kulcha
Servings: 12 kulchas
Calories: 158kcal
Author: Harini

Ingredients

For flatbread

  • 2.5 cups plain flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons yogurt
  • 1/2 tablespoon oil
  • salt to taste
  • water 1/2 to 1/3 cups
  • butter for brushing

For Paneer filling

  • 200 grams paneer
  • 1 onion
  • 1/2 cup coriander leaves
  • 2 green chilies
  • 1 inch ginger peeled
  • 3 garlic cloves peeled
  • 1/2 teaspoon amchur powder
  • 1/2 teaspoon garam masala powder
  • 1/4 teaspoon black pepper
  • 2 teaspoons kasuri methi
  • salt to taste

Instructions

Making Kucha Dough

  • Add 2.5 cups plain flour or maida to a large mixing bowl. To that add 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, salt to taste & 1/2 teaspoon sugar.
  • Mix thoroughly with a spoon & make a well in the center.
  • Add 1/2 tablespoon oil
  • Next add 2 tablespoons yogurt. Mix well thoroughly. Start adding water gradually and make a dough. I added around 1/2 cup water.
  • Knead the dough well for 5-7 minutes. The dough should soft and supple and a bit loose. We are not going for a very stiff dough. We need a smooth and soft dough here.
  • Set the dough aside for 2-3 hours, keep covered with a damp kitchen towel.

Making Paneer Stuffing

  • Thaw the block of paneer for few minutes if it is refrigerated. Once it is a bit soft, crumble it well or grate it and set aside.
  • Next finely chop one medium onion, a small bunch of coriander leaves, peel and mince 1 inch ginger,2 green chilies and 3 garlic cloves. I have used a food processor for this.
  • Process until everything is well minced and combined.
  • Add the minced to the crumbled paneer. Also add 1/ teaspoon garam masala powder, 2 teaspoons kasuri methi, 1/2 teaspoon amchur powder, salt to taste and a pinch of black pepper. You can also add 1/2 teaspoon coriander powder.
  • Mix everything thoroughly. The mixture should resemble a sticky dough. Now make 12 equal sized balls out of it. Each portion should be of about 2 tablespoons worth mixture.

Shaping Paneer Kulcha

  • Bring out the prepared dough and knead it again slightly. Divide the dough into 12 equal sized balls.
  • Dust a working surface or countertop with some loose flour. Also dust a dough ball with some flour.
  • Place the dough ball on the surface and roll it into a thick small circle with a rolling pin.
  • Place a portion of filling in the center.
  • Bring the edges together.
  • Seal the edges well and slightly flatten the ball. You can sprinkle some seeds like black sesame seeds or nigella seeds now as topping.
  • Now gently roll it again to a thick circle very carefully without breaking it. Now spread some water on the top using a basting brush or fingers.

Frying Paneer Kulcha

  • Heat a heavy pan or tawa with handle over medium heat. Do not apply any oil or butter. Place a rolled kulcha with watered side sticking to the pan. Increase the flame and cook for 30-40 seconds. Cooking in high flame at this point is necessary as water creates steam and lends that smoky flavor.
    As it gets cooked, many bubbles will be formed on the surface.
  • Now flip the pan and let the other side get cooked on direct flame. Cook for another 40-50 seconds.
    Now revert the pan and gently flip the kulcha.

Notes

Baked Paneer Kulcha

To make baked Amritsari paneer kulcha prepare the dough, filling and shape into round kulcha as mentioned in the detailed recipe.
Preheat oven at 220 C or 425 F. Brush a baking sheet with oil or cooking spray. Brush some butter or milk on shaped kulchas and arrange them on the baking sheet. Bake bread for 18-22 minutes or until the kulchas turn golden brown.
Serve baked kulcha hot.

Nutrition

Serving: 12kulchas | Calories: 158kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 55mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg