with step by step photos – leavened flat breads stuffed with a spiced paneer/cottage cheese filling.
chapatis, parathas (both stuffed and plain) often. while both chapatis and parathas are made regularly, are made once in a while. usually leavened flat breads like naan or kulcha is not made everyday in most indian homes. what we prepare everyday are chapatis or phulkas.
i make paneer parathas. so what is the difference you may ask? the difference is in the dough. while parathas are made with unleavened dough, kulchas are prepared with leavened dough. kulchas can be leavened using yeast or baking soda. in this recipe i have used baking soda and the dough preparation method is the same as that for aloo kulcha i prepare.
. baking them in an oven has not been a good experience for me. they always turn out crisp and hard, so i always __cook them on tawa.
are made with all purpose flour/maida. but i have added both whole wheat flour and all purpose flour in equal quantities. if you make completely with whole wheat flour, then the taste will be similar to aloo paratha. this recipe is a no onion no garlic recipe. though if you want you can add some finely chopped onions in the paneer stuffing.
after cooking. unlike , paneer kulcha is bit dry. so its better to serve these paneer kulchas with chana masala. you can also serve with curd. i had made mixed sprouts curry and it went very well with the kulchas. the spice and heat in the paneer stuffing can be adjusted as per your taste. add some more green chilies and you get a . you can also pack paneer kulcha in the tiffin box.
paneer kulcha recipe card below:
- 1 cup whole wheat flour/atta, 120 grams
- 1 cup all purpose flour/maida, 125 grams
- ¼ tsp baking soda
- 2 tablespoons curd/yogurt/dahi
- 1 tablespoon oil or ghee
- 1 teaspoon sugar
- 1 teaspoon salt or add as per taste
- ⅓ to ½ cup water or add as required
- 200 grams paneer/cottage cheese
- 3 tablespoons chopped coriander leaves
- 1 or 2 green chilies, chopped
- ¼ teaspoon red chilli powder/lal mirch powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon ajwain/carom seeds (can add cumin/jeera, instead)
- ½ teaspoon amchur powder/dry mango powder
- salt as required
- oil or ghee as required for roasting
- butter as required
- sesame seeds/til as required, optional
- in a mixing bowl take all the ingredients mentioned "for kulcha dough" above, except water.
- then with a spoon or with your hands lightly mix everything.
- first add ¼ cup water. add water in parts while kneading. the amount of water to be added, depends on the quality of flours. so add accordingly.
- mix and then begin to knead.
- add more water as required and knead to a smooth soft dough. cover the dough and keep aside for 2 hours for it to leaven.
- before preparing kulchas, crumble or grate paneer. if the paneer is fresh and soft, then you can crumble easily.
- add all the herbs, spices powders and salt to the paneer.
- mix the spices and herbs with the crumbled paneer very well. check the taste and add more of the salt, green chilies, red chili powder, garam masala powder and dry mango powder if required. cover and keep aside.
- after 2 hours, lightly knead the dough again.
- make medium sized balls from the kulcha dough. if you want you can keep the dough balls covered for another 15 to 20 minutes before stuffing and rolling.
- dust the dough balls with some whole wheat flour.
- with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
- place 2 to 3 tablespoons of the paneer stuffing in the center. keep 1 to 1.5 inches space all over the circumference.
- bring the edges together and join them at the center.
- press the joined edges at top and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough. adding sesame seeds is optional. you can skip it.
- sprinkle some flour and gently roll to a large disc of about 6 to 7 inches in diameter.
- on a hot tava or griddle, gently place the stuffed kulcha.
- flip over when one side is partly cooked. spread some ghee or oil on this side. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.
- flip again.
- now spread some ghee or oil on this side.
- flip again.
- press the edges with a spatula to ensure that they are cooked.
- flip once or twice to ensure even roasting and cooking. place the kulcha in a roti basket. add ½ to 1 tsp of butter and spread it with a butter knife or spoon. prepare all the kulchas with the above method and stack them up. after making each paneer kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles. you can also serve kulchas straightaway from the tawa to the plate.
- serve paneer kulchas hot or warm with butter, curd or mango pickle or punjabi chole or any chana or legume curry of your choice.
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how to make paneer kulcha recipe on tawa:
1. in a mixing bowl take 1 cup whole wheat flour and 1 cup all purpose flour.
2. then add ¼ tsp baking soda, 2 tablespoons curd/yogurt/dahi, 1 tablespoon oil or ghee, 1 teaspoon sugar, 1 teaspoon salt or as required.
3. with a spoon or with your hands lightly mix everything.
4. add water. i added water in parts. first ¼ cup and then later while kneading a little less than ¼ cup. the amount of water to be added, depends on the quality of flours. so add accordingly.
5. mix and then begin to knead.
6. knead to a smooth soft dough. cover the dough and keep aside for 2 hours for it to leaven.
7. before preparing kulchas, crumble or grate paneer. if the paneer is fresh and soft, then you can crumble easily.
8. add the 1 or 2 green chilies (chopped ) and 3 tablespoons chopped coriander leaves. you can also use mint leaves instead of coriander leaves or half-half of both.
9. then add ¼ teaspoon ajwain/carom seeds, ¼ teaspoon red chili powder, ¼ teaspoon garam masala powder and ½ tsp dry mango powder (amchur). also add salt as per taste. , you can use cumin seeds. , you can use chaat masala. are dry pomegranate seeds powder (anardana powder) or lime juice. lime juice can be added as per your taste. there should be just a faint sour taste or tang in the paneer stuffing.
10. mix the spices and herbs with the crumbled paneer very well. check the taste and add more of the salt, green chilies, red chili powder, garam masala powder and dry mango powder if required. cover and keep aside.
1. after 30 minutes lightly knead the dough again.
2. make medium sized balls from the kulcha dough. if you want you can keep the dough balls covered to leaven for some 15 to 20 minutes before stuffing and rolling them.
3. dust the dough balls with whole wheat flour. here i have placed it in the whole wheat flour container, which i use for sprinkling flour while making chaaptis or parathas.
4. with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
5. place 2 to 3 tablespoons of the paneer stuffing in the center. keep 1 to 1.5 inches space all over the circumference.
6. bring the edges together and join them at the center.
7. press the joined edges at top and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough. adding sesame seeds is optional. you can skip them.
8. sprinkle some flour and gently roll to a large disc of about 6 to 7 inches in diameter.
9. on a hot tava or griddle, gently place the stuffed kulcha.
10. flip over when one side is partly cooked.
11. spread some ghee or oil on this side. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.
12. flip again.
13. now spread some ghee or oil on this side.
14. flip again.
15. press the edges with a spatula to ensure that they are cooked.
15. flip once or twice to ensure even roasting and cooking. place the kulcha in a roti basket. add ½ to 1 tsp of butter and spread it with a butter knife or spoon. prepare all the paneer kulchas with the above method and stack them up. after making each kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles. you can also serve kulchas straightaway from the tawa to the plate.
16. with butter, curd or mango pickle or punjabi chole or any chana or legume curry of your choice.
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