Paneer kulcha is a popular North Indian stuffed flatbread known for its soft texture and rich paneer filling. This restaurant-style paneer kulcha recipe is made using refined flour and can be prepared at home without oven using a simple tawa method.
Soft, slightly crisp, and full of flavor, this kulcha pairs perfectly with chole or other Indian curries. If you are looking for an authentic paneer kulcha recipe, this version gives you a delicious restaurant-style result at home.
For a healthier version, check this whole wheat paneer kulcha
Jump to:
About this recipe and some memories!
The first memory of Paneer Kulcha dates back to the time when I tasted these for the first time in a restaurant. I wanted to try something different on the menu and I ordered these. I was surprised to see circle shaped parathas served. When I had asked for clarification, I was told that these were not regular parathas but stuffed kulchas and come in round shapes. We also get different stuffings as well.
Some years later, when we dined at out club restaurant, remembering this incident, prompted me to ask the Chef for this recipe. When we dine out there, the chef drops at our table to ask if we want something special. So Hubby dear asked for a nonveg starter, while I asked for this dish and the recipe.
I decided to make it at home for a BM theme on stuffed dishes. Konda loved this so much that I have repeated this often.
Naans vs Kulchas
- When I was reading on the original ways of making Naans or Kulchas, it was written that originally Naans were made out of whole wheat flour and baked in a tandoori oven, whereas Kulchas were rolled out with stuffing.
- The leavening agent in Naan is Yeast, while in Kulchas it is a mix of baking soda and baking powder.
- The naans are rolled in oval shapes, while Kulchas are circle in shape.
- Both have plain and stuffed.
- Previously, Naans were mostly made in restaurant as it needs tandoor, while kulchas are homemade as well. However, these days these two breads are interchanged to one's choice.
Ingredients you will need to make Paneer Kulchas at home
For the Kulchas outer layer
Dry Ingredients - We use All purpose flour or maida along with Baking powder and Baking Soda. Sieve this a couple of times.
Wet Ingredients - To enhance the softness and give suppleness to the dough, we add ghee along with curds and milk. Warm milk aids in making the dough soft and at the same time, ghee mixed with this makes it flaky.
For the Paneer Stuffing
Paneer - We use fresh Homemade Paneer, if its fresh we can crumble it, else we can grate it.
Spice powders - we use red chilli powder along with Chaat masala and Roasted Cumin powder
Instructions to make Paneer Kulchas Step by Step
How to make the Outer layer for the Kulchas:
In a wide bowl, sift the flour with soda, baking powder, salt. Gradually mix in the curds, ghee. Rub well. Then slowly add the milk and knead to a soft dough. Cover with a damp cloth and rest the dough for 30 minutes.
When you are ready to make the kulchas, knead the dough again by beating it down, mix in a tsp of oil and cover again. Let it rest for 30 mins more.
Divide the dough into six to eight equal portions and form them into smooth balls.
For making the Stuffing:
Homemade Paneer works out best for this recipe. However, if you are using store bought, make sure you soak in hot water, and then use it.
If the paneer is just made, you can crumble it else grate it in a bowl.
Take the grated or crumbled paneer in a bowl, add the red chilli powder, chaat masala, roasted cumin powder and salt to taste. Mix well and make balls of equal portions and set aside.
Making the Kulchas
Divide the dough into equal size balls. Flatten the sides of the balls, keeping the center part thick.
Place the paneer balls in the centre and gather the edges to fold over the paneer to completely cover it.
Place the stuffed ball on a lightly floured surface and roll gently into a disc of four to five inch diameter in thickness.
Brush lightly with a little of oil, sprinkle some onion seeds on the surface and press with your palm.
Similarly make the remaining kulchas.
Cooking on tawa
Heat the tawa, when it is hot, place the kulchas, gently press on top to ensure equal cooking. Once its cooked on one side, flip to the other side and again cook
Baking in a oven
You can also bake in OTG. Place the rolled out kulchas on the greased baking tray and bake in a preheated oven for about six to eight minutes at 200 C degree. This again depends on individual ovens. So its best to bake for an initial temperature, check and repeat for rest.
Brush the hot kulchas with oil and serve immediately.
Recipe
Paneer Kulcha Recipe (Restaurant Style Stuffed Kulcha Without Oven)
Ingredients
For the Kulchas outer layer
- 4 cups All purpose flour / Maida
- 3/4 tsp Baking powder
- 1/2 tsp Baking Soda
- 1 tsp Sugar
- Salt to taste
- 3/4 cup Curds / Yogurt
- 2 tsp Ghee
- 1 cup Milk appr.
- 2 tsp Cooking Oil
For the Paneer Stuffing
- 300 grams Indian Cottage Cheese / Homemade Paneer grated
- Salt to taste
- 1 tsp Red Chilli Powder
- 1/2 tsp Chaat masala
- 1/4 tsp Cumin powder Roasted
Instructions
How to make the Outer layer for the Kulchas:
- In a wide bowl, sift the flour with soda, baking powder, salt. Gradually mix in the curds, ghee. Rub well. Then slowly add the milk and knead to a soft dough. Cover with a damp cloth and rest the dough for 30 minutes.
- When you are ready to make the kulchas, knead the dough again by beating it down, mix in a tsp of oil and cover again. Let it rest for 30 mins more.
- Divide the dough into six to eight equal portions and form them into smooth balls.
For making the Stuffing:
- Homemade Paneer works out best for this recipe. However, if you are using store bought, make sure you soak in hot water, and then use it.
- If the paneer is just made, you can crumble it else grate it in a bowl.
- Take the grated or crumbled paneer in a bowl, add the red chilli powder, chaat masala, roasted cumin powder and salt to taste. Mix well and make balls of equal portions and set aside.
- Making the Kulchas
- Divide the dough into equal size balls. Flatten the sides of the balls, keeping the center part thick.
- Place the paneer balls in the centre and gather the edges to fold over the paneer to completely cover it.
- Place the stuffed ball on a lightly floured surface and roll gently into a disc of four to five inch diameter in thickness.
- Brush lightly with a little of oil, sprinkle some onion seeds on the surface and press with your palm.
- Similarly make the remaining kulchas.
Cooking on tawa
- Heat the tawa, when it is hot, place the kulchas, gently press on top to ensure equal cooking. Once its cooked on one side, flip to the other side and again cook
Baking in a oven
- You can also bake in OTG. Place the rolled out kulchas on the greased baking tray and bake in a preheated oven for about six to eight minutes at 200 C degree. This again depends on individual ovens. So its best to bake for an initial temperature, check and repeat for rest.
- Brush the hot kulchas with oil and serve immediately.
Nutrition
More Restaurant Style Dishes you can try at home
PIN This for Later!
DivyaGCP says
Love Kulcha..
When I was in college, whenever we go out, I used to order either kulcha or ghee roast.
Paneer Kulcha looks very inviting and delicious.
Shobha says
Wow ! superb..
Kulcha has come out so well.
Anonymous says
One of your post you mentioned about Dil Pasand (Puffs) you ate in your childhood near TNagar bus terminal. Is it still available. My grandpa used to get it, I feel nostalgic and wanna try it. If not any other place you know in Chennai.
Thanks
Srivalli Jetti says
Thank you everybody!
Anon I wish I could get them myself!..I have no idea if they still have it..couple of years ago when I passed by that place I looked around to check out, but sadly the place has changed so much!..thanks for reminding me again of those puffs..feels good that those puffs were so good to have so many memories associated for us!
Priya says
Irresistible kulchas, makes me hungry.
Pavani says
You are right about saying:"In this age, one doesn't really give lot of importance to these things. If it's good to eat, they are just happy".
I see the difference in thinking between my MIL's cooking and mine. She is very particular about the ingredients and the way they are added to the dish and how long you cook it, I usually don't care to follow a recipe and my dishes end up different every time I make them.
Paneer kulchas look awesome. Will definitely try these soon.
Usha says
Kulchas came out perfect. I think the first time I tasted kulchas were either in Tirupati or Madras. Perhaps Tirupati, I can't remember.. It was during Tirupati & Madras trip...
Kalyani says
lovely yummy kulchas, Valli 1
Chef Mireille says
filling is so yummy...these look delicious!!!
Champa says
Valli,
My kids love kulchas. I had made once with the yeast dough. Have to try the baking powder one yet.
Jayanthi says
The kulcha looks awesome Valli. I completely agree that kulcha and naan are like sisters. Love the way your kulchas have puffed. Awesome.
PJ says
Kulchas have come out perfectly and I am yet to try this version..
Preeti Garg says
Awesome kulcha... perfectly done
vaishali sabnani says
Valli the actual kulchas are like bread ..they are baked and are available in the north..anything besides is a variation of parathas..even the restaurants and hotels selling these are parathas with diff fillings and diff outer covers..naans of course are totally different.
Gayathri Kumar says
Looks so delicious and inviting...
Archana says
looks yum. Wish I could grab some off the screen
Cool Lassi(e) says
Drool-worthy Kulcha! Looks amazing.
Harini-Jaya Rupanagudi says
Amazing looking kulchas!
Jagruti says
Puffed paneer stuffed parathas make me want some right NOW! lovely