Paneer Kulcha Recipe
Fresh unleavened bread stuffed with homemade cheese
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Ingredients
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Dough
Filling
Topping
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure even distribution of the baking powder and salt.
- 2
Add Wet Ingredients
Make a well in the center of the flour mixture and add the water and oil. Mix with your hands or a spoon until a soft dough forms.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
- 4
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes to 1 hour.
Filling Preparation
- 5
Prepare the Filling
In a bowl, crumble the paneer using your fingers. Add chopped coriander leaves, finely chopped green chili (to taste), garam masala, and salt. Mix well to combine all the ingredients.
Cooking Kulcha
- 6
Divide the Dough
After resting, divide the dough into equal-sized balls (about 6-8 depending on the size you prefer).
- 7
Stuff the Dough
Take one ball of dough and flatten it slightly. Place a spoonful of the filling in the center, then fold the edges over to enclose the filling. Roll it gently between your palms to make it smooth.
- 8
Roll the Kulcha
On a floured surface, roll out the stuffed dough ball into a circle, about 6-8 inches in diameter, ensuring the filling does not escape.
- 9
- 10
