Step-By-Step Guide: Make Delicious Stuffed Paneer Kulcha

To make stuffed paneer kulcha, knead a soft dough using flour, curd, and baking soda, and let it rest. Prepare a spicy filling with grated paneer, chilies, and spices. Stuff the dough balls, seal them, and roll them into thick kulchas. Cook on a hot tawa until golden brown, flipping carefully. Brush with butter or ghee and sprinkle nigella seeds for extra flavor. Serve hot with chole, dal makhani, or raita.

Ingredients:

For the Dough:

2 cups all-purpose flour (maida)
cup curd (yogurt)
tsp baking soda
tsp salt
1 tsp sugar
2 tbsp oil
cup lukewarm water (as needed)

For the Stuffing:

1 cup paneer (grated)
1 green chili (finely chopped)
tsp red chili powder
tsp garam masala
tsp cumin powder
2 tbsp coriander leaves (chopped)
Salt to taste

For Cooking:

Butter or ghee (for brushing)
Nigella seeds (kalonji) (optional)

Steps to Prepare:

Step 1: Prepare the Dough

In a mixing bowl, combine flour, baking soda, salt, and sugar.
Add curd and oil, mix well, and gradually add lukewarm water to knead a soft dough.
Cover with a damp cloth and let it rest for at least 1 hour.

Step 2: Prepare the Paneer Stuffing

In a bowl, mix grated paneer with green chilies, red chili powder, garam masala, cumin powder, salt, and coriander leaves.
Mix everything well to form a flavorful stuffing.

Step 3: Shape the Kulchas

Divide the dough into equal portions and roll each into a small circle.
Place a spoonful of paneer stuffing in the center, fold the edges, and seal tightly.
Gently roll it out into a thick, round kulcha without pressing too hard.

Step 4: Cook the Kulcha

Heat a tawa (griddle) on medium heat.
Brush one side of the kulcha with water and place it on the hot tawa (watered side down).
When bubbles appear, flip it over and cook until golden brown.
Optionally, you can cook it directly on an open flame for a charred texture.