Paneer Kulcha Recipe

activate yeast

In a small bowl, combine warm water (3 tbs), warm milk (scalded and cooled to about 100–110°F / 38–43°C), and sugar (1 tsp). Sprinkle the active dry yeast over the liquid, stir gently, and let sit 8–10 minutes until foamy.

mix dry ingredients

In a large mixing bowl, whisk together all-purpose flour (3 cups) and salt (1 tsp).

combine wet and dry

Make a well in the flour, add the foamy yeast mixture, yogurt (1 tbs), vegetable oil (2 tbs), and ghee or melted butter (1 tbs). Mix with a spoon or your hand until a shaggy dough forms.

knead dough

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is very sticky, dust with up to 1–2 tbs extra flour.

first rise

Lightly oil a bowl, place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm draft-free place for 1 to 1¼ hours or until doubled in size.

prepare paneer

Crumble the fresh paneer finely with your hands or a fork so there are no large lumps.

sauté aromatics

Heat 1 tsp oil in a small skillet over medium heat. Add finely chopped onion (1/2 cup) and sauté 2–3 minutes until soft and just starting to brown. Add garlic paste (1 tsp) and chopped green chili (optional) and sauté 30 seconds.

combine filling spices

Add crumbled paneer to the skillet along with red chili powder (1/2 tsp), garam masala (1/2 tsp), cumin powder (1/2 tsp), amchur or lemon juice (1/2 tsp), and salt (3/4 tsp). Stir and cook 1–2 minutes to warm through and combine flavors. Remove from heat and stir in chopped cilantro (2 tbs). Taste and adjust salt or lemon as needed. Let the filling cool to room temperature.

divide dough

Punch down the risen dough gently. Divide into 8 equal pieces (for medium kulchas) — each piece will be about 80–90 g. Roll each piece into a smooth ball and cover with a damp cloth to rest 10 minutes.

fill and seal

On a lightly floured surface, flatten one dough ball into a 3–4 inch disc using your fingers. Place about 2–3 tbs of cooled paneer filling in the center. Gather edges up over the filling and pinch to seal tightly, forming a smooth ball. Gently flatten the stuffed ball into a 5–6 inch disc with your palm or rolling pin, taking care not to tear the dough. Repeat with remaining dough and filling.

preheat skillet / tawa

Heat a heavy skillet or cast-iron tawa over medium-high heat until hot. If available, preheat a griddle or large flat pan. Keep a heavy-bottomed lid or splatter guard ready.

cook kulcha

Place one rolled kulcha on the hot skillet. Cook 1–2 minutes until bubbles form on the surface and the bottom has golden brown spots. Brush the top lightly with ghee or oil, flip, and cook the other side 1–2 minutes until brown spots appear. For more authentic char, after initial cooking on the skillet, hold the kulcha directly over an open flame with tongs for 10–15 seconds per side or place under a very hot broiler for 30–60 seconds, watching carefully to get slight charring without burning.

finish and garnish

Transfer cooked kulcha to a plate and immediately brush generously with melted butter or ghee (about 1/2 tbs per kulcha). Sprinkle nigella or sesame seeds and a little chopped cilantro. Repeat cooking for remaining kulchas, stacking them in a covered container or wrapped in a clean towel to keep warm and soft.

Serve paneer kulchas hot with chole (chickpea curry), pickle, sliced onions, and lemon wedges. They are best enjoyed fresh but can be kept warm in a covered container for up to 1 hour.