Paneer Kulcha Recipe

Activate yeast

In a small bowl combine warm water (3 tbs), sugar (1 tsp) and active dry yeast (2 tsp). Stir and let sit 8–10 minutes until foamy.

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

Make a well in the center and add whisked yogurt (1 tbsp), lukewarm milk (3 tbsp), oil or melted ghee (2 tbsp) and the activated yeast mixture.

Add additional warm water (about 1/2 cup) gradually and mix with your hand or a spoon to bring the ingredients together into a soft, slightly tacky dough. You may not need all the water—add until dough is pliable.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic.

Lightly oil a bowl, place the dough inside, cover with a damp cloth or plastic wrap and let it rise in a warm place for 60–75 minutes or until doubled in size.

While the dough rises, prepare the filling. Heat 1 tsp oil or ghee in a small pan over medium heat.

Add finely chopped onion (1/4 cup) and sauté for 2–3 minutes until softened and translucent. Add garlic paste (1/2 tsp) and chopped green chili (1 tsp) and sauté 30 seconds more.

Add crumbled or grated paneer (1 cup) to the pan and cook 1–2 minutes, stirring to combine and remove any raw moisture. Break up any large lumps so the filling is crumbly.

Stir in roasted cumin powder (1/2 tsp), garam masala (1/2 tsp), chaat masala (1/4 tsp), red chili powder (1/4 tsp) and salt for filling (1/2 tsp). Cook 30–45 seconds to bloom the spices.

Remove from heat, then stir in chopped coriander (2 tbsp) and lemon juice (1/2 tbsp). Taste and adjust salt or spices as needed. Let the filling cool to room temperature before using.

Once dough has doubled, gently punch it down and transfer to a lightly floured surface. Divide the dough into 8 equal portions (for about 8 medium kulchas). Shape each portion into a smooth ball and cover with a cloth to rest 10 minutes.

Flatten a dough ball with your palm and roll into a 4–5 inch circle about 3–4 mm thick. Place 1.5–2 tbsp of the prepared paneer filling in the center.

Bring the edges of the dough together to enclose the filling, pinching to seal tightly. Gently flatten the stuffed ball and roll carefully into a 5–6 inch round. If filling breaks through, reseal and dust with a little flour and roll again gently.

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Lightly dust the kulcha with dry flour and place it seam-side down on the skillet.

Cook 1–2 minutes until you see bubbles and the underside has golden brown spots. Brush the top with a little water or ghee, then flip and cook the other side 1–2 minutes until both sides have brown spots and kulcha is cooked through. Press gently with a spatula to ensure even contact.

Alternatively, for a tandoor/oven finish: after initial cook on skillet, brush with butter/ghee and finish under a very hot broiler for 30–60 seconds to get charred spots.

Transfer cooked kulcha to a plate and immediately brush generously with melted butter or ghee (2 tbsp divided among kulchas). Sprinkle with chopped coriander (1 tbsp) and nigella or sesame seeds (1 tsp) if using.

Repeat with remaining dough and filling. Serve hot with chole (spicy chickpea curry), pickles, or yogurt. Kulchas are best eaten fresh but can be reheated on a skillet wrapped in foil.