Paneer Kulcha Recipe-Cottage Cheese Stuffed Leavened Flatbread
A vegetarian North Indian Recipes recipe with all purpose flour (maida), sooji (semolina/ rava), curd (dahi / yogurt). Ready in 2h 50m, serves 2.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Paneer Kulcha recipe, first mix together the sooji and yogurt in a large mixing bowl and set aside for ten minutes
sooji (semolina/ rava)(1 tablespoon)paneer (homemade cottage cheese)(1 cup) - 2
Once the sooji has soaked in the yogurt, add maida, oil, baking soda, sugar and salt to it and knead together into a smooth dough
sooji (semolina/ rava)(1 tablespoon)baking soda(1/2 teaspoon)sugar(1 teaspoon)salt(1 teaspoon)salt - to taste - 3
The dough should be firm and hold together, but supple and soft to touch
- 4
Cover the dough with a lid and let it refrigerate for two hours to leaven
- 5
Meanwhile, prepare the stuffing
- 6
Place a pan on the heat and warm some oil in it
- 7
Add the chopped onions to it and saute along with the green chilies until the onions are softened and translucent
green chilli - chopped(1)onions - chopped(1/4 cup) - 8
Next, add the paneer, turmeric powder and salt to the softened onions and cook for two minutes more
salt(1 teaspoon)onions - chopped(1/4 cup)paneer (homemade cottage cheese)(1 cup)cumin powder (jeera)(1/4 teaspoon)salt - to taste - 9
Turn the heat off and set the filling aside to cool
- 10
Once the dough has been in the refrigerator for two hours, take it out to start making the kulchas
- 11
Portion out the dough into golf ball sized pieces
- 12
Working with one portion at a time, roll out the dough into small circle about 2
- 13
5-3 inches in diameter
- 14
Take the rolled circle in your palm, place a spoonful of the paneer filling in the center, while cupping it in your palm
paneer (homemade cottage cheese)(1 cup) - 15
Bring all the edges of the circle together to seal the filling inside, like a tight pouch
- 16
Make sure there are no air pockets within
- 17
Gently press the stuffed ball out without adding too much flour, roll the kulcha out to a thick disc
all purpose flour (maida)(2 cups) - 18
Next, sprinkle water on the kulcha, sprinkle kalonji and press down so they stick
kalonji (onion nigella seeds) - for sprinkling - 19
Do not apply too much pressure at one place else the kulcha will tear and stuffing will come out
- 20
Kulchas are usually thicker than parathas
- 21
Place the kulcha on the pan and cook until bubbles begin to appear on the surface
- 22
Apply a little oil on the top and flip the kulcha over to brown on the other side
- 23
Repeat, applying ghee, butter or oil and cooking the kulcha until it attains a nice even brown hue with some brown spots
butter - melted - 24
Serve Paneer Kulcha with Tandoori Cauliflower & Chickpea Curry or Dhabewali Dal and Carrot Cucumber Tomato Salad with Lemon and Coriander for lunch or dinner
paneer (homemade cottage cheese)(1 cup)
Nutrition Facts
Per serving
Rate this recipe
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Paneer Kulcha Recipe-Cottage Cheese Stuffed Leavened Flatbread
A vegetarian North Indian Recipes recipe with all purpose flour (maida), sooji (semolina/ rava), curd (dahi / yogurt). Ready in 2h 50m, serves 2.
Curated byKavya Sharma🇮🇳
Directions
24 steps- 1
To begin making the Paneer Kulcha recipe, first mix together the sooji and yogurt in a large mixing bowl and set aside for ten minutes
sooji (semolina/ rava)(1 tablespoon)paneer (homemade cottage cheese)(1 cup) - 2
Once the sooji has soaked in the yogurt, add maida, oil, baking soda, sugar and salt to it and knead together into a smooth dough
sooji (semolina/ rava)(1 tablespoon)baking soda(1/2 teaspoon)sugar(1 teaspoon)salt(1 teaspoon)salt - to taste - 3
The dough should be firm and hold together, but supple and soft to touch
- 4
Cover the dough with a lid and let it refrigerate for two hours to leaven
- 5
Meanwhile, prepare the stuffing
- 6
Place a pan on the heat and warm some oil in it
- 7
Add the chopped onions to it and saute along with the green chilies until the onions are softened and translucent
green chilli - chopped(1)onions - chopped(1/4 cup) - 8
Next, add the paneer, turmeric powder and salt to the softened onions and cook for two minutes more
salt(1 teaspoon)onions - chopped(1/4 cup)paneer (homemade cottage cheese)(1 cup)cumin powder (jeera)(1/4 teaspoon)salt - to taste - 9
Turn the heat off and set the filling aside to cool
- 10
Once the dough has been in the refrigerator for two hours, take it out to start making the kulchas
- 11
Portion out the dough into golf ball sized pieces
- 12
Working with one portion at a time, roll out the dough into small circle about 2
- 13
5-3 inches in diameter
- 14
Take the rolled circle in your palm, place a spoonful of the paneer filling in the center, while cupping it in your palm
paneer (homemade cottage cheese)(1 cup) - 15
Bring all the edges of the circle together to seal the filling inside, like a tight pouch
- 16
Make sure there are no air pockets within
- 17
Gently press the stuffed ball out without adding too much flour, roll the kulcha out to a thick disc
all purpose flour (maida)(2 cups) - 18
Next, sprinkle water on the kulcha, sprinkle kalonji and press down so they stick
kalonji (onion nigella seeds) - for sprinkling - 19
Do not apply too much pressure at one place else the kulcha will tear and stuffing will come out
- 20
Kulchas are usually thicker than parathas
- 21
Place the kulcha on the pan and cook until bubbles begin to appear on the surface
- 22
Apply a little oil on the top and flip the kulcha over to brown on the other side
- 23
Repeat, applying ghee, butter or oil and cooking the kulcha until it attains a nice even brown hue with some brown spots
butter - melted - 24
Serve Paneer Kulcha with Tandoori Cauliflower & Chickpea Curry or Dhabewali Dal and Carrot Cucumber Tomato Salad with Lemon and Coriander for lunch or dinner
paneer (homemade cottage cheese)(1 cup)
About this recipe
A vegetarian North Indian Recipes recipe with all purpose flour (maida), sooji (semolina/ rava), curd (dahi / yogurt). Ready in 2h 50m, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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