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)
• ½ cup curd (yogurt)
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp sugar
• 2 tbsp oil
• ¼ cup lukewarm water (as needed)

For the Stuffing:

• 1 cup paneer (grated)
• 1 green chili (finely chopped)
• ¼ tsp red chili powder
• ¼ tsp garam masala
• ¼ 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.

Step 5: Final Touch & Serve

• Brush with butter or ghee and sprinkle nigella seeds (if using).
• Serve hot with chole, dal makhani, or raita for a delicious meal.