Paneer Kulcha

Paneer Kulcha Text size Print This Page

Paneer Kulcha


  1. Maida (All Purpose Floor) 2 cups
  2. Dahi ( Yoghurt) 1 tablespoon
  3. Cooking Soda 1/4 teaspoon
  4. Sugar 1 teaspoon
  5. Salt 1/2 teaspoon
  6. Milk 1/2 cup

Ingredients fo Paneer Stuffing

  1. Paneer (India Cottage Cheese) 200 grams Grate it or mash it
  2. Red Chilli Powder 1/2 teaspoon
  3. Chat Masala 1/2 tea spoon
  4. Finely chopped green coriander
  5. Roasted Jeera Powder 1 teaspoon
  6. Salt as per taste



  1. Take a mixing bowl.
  2. Add the maida in the bowl.
  3. Now add Salt
  4. Add Yoghurt
  5. Add Cooking Soda
  6. Add Sugar
  7. Add milk.
  8. Knead into a soft dough (Add more milk if needed)
  9. Cover it with a damp cloth and leave it for 10 minutes
  10. Take another mixing bowl.
  11. Add the Paneer in it and mash it by hand
  12. Add Salt
  13. Add some Red Chilli powder
  14. Add Chat Masala
  15. Add the Roasted Jeera Powder.( Dry Roast 1 teaspoon of Cumin Seeds on a fry pan and once the colour starts changing remove it from the heat. Slightly crush it with hand once cooled)
  16. Add the chopped coriander leaves.
  17. Mix well with hand.
  18. Make small balls of the dough which you prepared earlier ( in Step 9). Use some dry floor if the dough tends to stick to your fingers..
  19. Take a dough ball and spread it slightly.
  20. Now add put some paneer mixture on it.
  21. Now pick the sides of the flattened dough and close together. so that the paneer stuffing is enclosed in it.
  22. Now roll this into a roti. Use your hands or a rolling pin.
  23. If you are using an Oven then preheat the oven to the maximum temperature.Avoid the fan forced option as it will dry it out the kulcha like a biscuit …
  24. Put the rolled Kulcha ( step 22) on a non stick baking tray.
  25. Put it in the oven ( keep it as near as possible to the heating element or the fire)
  26. In about 4 to 5 minutes it will be done, if needed cook it on the other side
  27. If you do not have the oven then cook it on a Tava (Griddle Pan or a fry pan) on maximum heat.
  28. Once done on both sides put it directly on the flame so that slightly burnt marks appear (if you do not have a gas flame stove then omit this step)
  29. Smear it with butter

Eat with a blob of soft butter and / or Dahi ( Yoghurt)

Note: Add some variations by using some of the following before cooking it.

If you wish you can smear some red chilly powder on the top of the kulcha ( after step 22)

You can also smear some crushed or dried garlic flakes on the top.( after step 22)

You can also smear some dried Kasoori Methi leaves on the top. ( after step 22)