Paneer Kulcha Recipe | Restaurant Style Paneer Kulcha | Indian Bread Recipes
Paneer Kulcha restaurant style or Paneer Onion Kulcha on stove top without yeast is stuffed kulcha with paneer and it's very easy to prepare, like I have mention in my kulcha post making kulcha at home is so easy, I know lot of people think it's complicated process and I used to think that too until I tired it. Paneer kulcha is one level up from normal kulcha here we stuff the kulcha with paneer filling and the filling itself is very simple and easy to prepare.
Traditionally Kulcha made on tandoor but we can make the kulcha in oven or stove top, I am again posting the stove top method and without using yeast. But the end result is pillow soft delicious kulcha and it matches to the best kulcha I had in Delhi, it's really good. There is only one secret on how to make good, soft kulchas and that is the more you allow dough to ferment the better it gets. And that's paneer kulcha with home made white butter.
I have mention 2 hours for resting time but if you have time then let the dough ferment for 4 to 6 hours or over night or even for 24 hours, where anything over 4 hours should be kept in freeze, so once you prepare the dough keep in refrigerator for 6 hours, over night, 24 hours. If the dough is rested well it will start to puff up while we make kulcha that means the dough is that light.
From the time I posted kulcha I wanted to post paneer version of kulcha too and I have taken pictures 3 times now but every time I didn't make it to blog just like Naan, but this time I manage to take pictures and the kulcha came up so beautifully that I didn't wanted to miss it. Try this and thank me later on how you and your family loved this kulcha.
You can also check other Paratha recipes
- Aloo Gobi Paratha
- Ajwain Mirch Paratha
- Spring Onion Paratha
- Sweet Potato Paratha
- Plain Thepla
- Methi Thepla
- Mooli Paratha
- Chana Dal Poori
Paneer Kulcha RecipeClassic Indian flatbread (kulcha) stuffed with cottage cheese (panner).
|Author:||Priti||Category:||Main Course||Cuisine:||North Indian|
|Prep Time:||Cook Time:||Total Time:|
- For Kulcha
- 2 Cups - Plain Flour/Maida
- 1/4 tsp - Soda-bi-Carb
- 1/2 tsp - Baking Powder
- 1/2 tsp or To Taste - Salt
- 2 tsp - Sugar
- 2 tsp - Oil or Ghee
- 1/4 Cup - Yogurt/Curd
- 1/2 Cup - Warm Milk
- Oil/Ghee/Butter - For Frying For Stuffing
- 1 Cup - Grated Paneer
- 1 Large - Onion
- 3 - Green Chilies
- 2 tbsp - Chopped Coriander Leaves
- 1 tsp - Cumin Powder
- 1/2 tsp - Chat Masala
- 1/2 tsp or To Taste - Salt
- Sieve flour, baking powder, soda, salt in a bowl. Add 2 tsp oil, sugar, curd, milk and mix well.
- Knead and make smooth dough. Apply little oil over dough, cover with a damp clean cloth and keep aside dough to ferment 2 hours or you can also keep the dough to ferment for 4-6 hours, over night in fridge. After 2 hours knead dough again for 2-3 minutes and divide in to equal portions and make smooth balls, we can let the balls again sit for 10 minutes covered with damp cloth.
- Meanwhile prepare stuffing, finely chop onion, green chilli, coriander leaves and mix together in a bowl with grated paneer, chaat masala, jeera powder and salt.
- Dust one piece of dough with flour, flatten with hand or roll in medium size roti, place 2-3 tbsp of paneer mixture and bring all the sides of kulcha together and seal it, flatten the ball with hand gently. Dust with flour and roll into medium size kulcha, cover the kulcha again with dump cloth until we roll remaining kulchas. Repeat the same for rest of dough.
- Heat a tava or griddle, brush rolled kulcha one side with water and place water brushed side facing tawa. Keep the tawa in medium to high flame.
- Let it cook for a minute or until bubbles starts to appear and kulcha starts to puff up, flip kulcha cook for another minute. Use a tong and roast kulcha directly on flame (keep in medium to slow) for 10 seconds each side, and roast sightly on edges to make sure edges doesn't remain raw. Apply ghee or butter on kulcha, repeat same for rest of dough.
- If you have time prepare the dough and keep aside for over night in refrigerator or you can also keep it in 24 hours in refrigerator, the kulcha will be very soft. The longer we keep the dough the better it is. If you fermenting the dough more than 6 hours keep it in refrigerator.
- For paneer stuffing you can add red chili powder, garam masala too, and you can skip onion.
Soft, delicious Paneer Kulcha, serve with chole, paneer makhani, paneer butter masala, baingan bharta etc
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