fbpx

Amritsari Paneer Kulcha Recipe

Date

Views

Comments

One of my kids’ all-time favorite snacks is Paneer Roll. Every time we go to our nearest market called Destination Center, he is most likely to drag me to Faasos outlet to get him a Paneer roll (cottage cheese rolls). And this made me think of making the famous Amritsari Paneer Kulcha at home. Yes both the recipes are different to each other, but at the heart, both have the filling of Paneer. So I made Paneer Kulcha replacing 75% Maida with wheat as a replacement for my son’s favorite Faasos Paneer Roll.

As I was already planning for this Indian flatbread paneer Kulcha recipe, I decided the theme of Flat Bread for April 2018 for BreadBakers community.

To make Stuffed Paneer Kulcha recipe, we need dough and cottage cheese stuffing. Traditionally, Amritsari Paneer Kulcha is served with Dal Makhani or Pindi Chole. But if the paneer Kulcha filling is spicy then one can cherish these Kulchas with a dollop of butter too. My family likes these Stuffed Kulcha Naan with butter and tangy buttermilk.

|Recommended Read: Amritsari Aloo Kulcha

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Baked Paneer Kulcha

To start the recipe, in a bowl take 100 ml lukewarm water (out of 300 ml total amount suggested in the recipe). Add sugar and yeast to it.  Stir it and let it rest for 5 minutes or until it froths. In case you don’t get froth then discard that batch and start fresh.

PS: Use Conversion Table to convert cups into grams and vice versa

In a large kneading bowl, take flour, salt, milk powder and activated yeast solution. Start kneading the dough by adding water to it.

For the suggested amount of flour, I consumed 300 ml of water in total (including water used for yeast).

The dough should be a little sticky. In case you feel your dough is hard and dry, add 2 tbs water at a time.

Take the dough out on the counter and add oil to it. Knead it for another 5 minutes. It will be soft, elastic and non-sticky by now.

Kneading the dough for Panner Kulcha

Place the kneaded dough in a greased bowl and cover it with a wet cloth or cling wrap to avoid crust formation. Keep this bowl in a warm and dry place until dough doubles in volume.

Paneer Kulcha Filling

While the dough is resting, let’s prepare the stuffing for our baked Kulcha. In a pan add oil and heat it. Add chopped onion and green chilies. Cook for 2 minutes. Add grated cottage cheese along with all the dry spices and cook for 5 minutes to reduce its moisture.

Stuffing is ready. Transfer it to a bowl and let it cool down.

Stuffing for Kulcha

By this time your dough must be double in volume. For me, it took 40 minutes to double.

Time for proofing is totally dependent on weather conditions. Warmer and dry the weather, sooner the dough will be double. But don’t worry if it is taking more than 1 hr in your case. Move to next step only when your dough is double in volume.

Now a few things I want to share here about proofing. After kneading when we rest our dough, then yeast starts feeding on sugar and releases ethanol. The air produced by yeast during proofing is what gives bread its flavor. In bread baking, this resting time helps to form the gluten in the dough.

Once the dough doubles, punch it to release the air and divide it into 6 equal portions.

Dough for Paneer Kulcha

How to make Paneer Kulcha

Roll each dough ball into a circular disc with thickness ¼ inch. Divide the prepared stuffing into 6 equal portions and stuff each rolled sheet with it. Fold all the corners towards the center and seal properly. It will be like a stuffed dough ball.

Paneer Kulcha filling

Sprinkle some dry flour on the counter and roll each stuffed dough ball again. Cover them with a cloth and let them rest on the counter for 15 minutes.

Meanwhile, keep the oven for preheating at 200 °C. Shift the rolled dough to a greased baking tray and brush with milk. Sprinkle black sesame seeds on it and gentle press.

Raw Paneer Kulcha

Bake these Paneer Kulchas in preheated oven for 15 minutes or until edges turn golden brown. Every oven behaves differently so baking time and temperature can vary. The best way is, to understand your oven first.

When baked completely, transfer the Baked Paneer Kulcha on a cooling rack and brush with butter. Butter not only make the crust soft but enhances its taste as well. However, if you are too diet conscious then you can brush these with extra virgin olive oil.

Baked Paneer Kulcha

Baked Paneer Kulchas are ready to serve. Serve them with Raita or your choice of curry. Well, I like to have these Kulchas with extra butter.

Stuffed Paneer Kulcha

Buy Tools and Ingredients used in this recipe

Kitchen Weighing Scale | Mixing Bowl | Baking Tray | Silicon Brush | Spatula

If you like my recipes, follow me on Facebook, Instagram, and Pinterest. If you like to watch video recipes, check my YouTube Channel for more amazing recipes.

Bread Bakers this month

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Paneer Kulcha
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 Kulchas

Ingredients

For Dough

For Stuffing

  • 250 gm Cottage Cheese Grated
  • 1/3 cup Onion Choppd
  • 1 tbs Green Chilli Finely Chopped
  • 1 tsp Salt
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Dry Mango Powder
  • 2 tbs Oil
  • 1 tbs Sesame seeds For Garnishing

Instructions

  • In a bowl take 100 ml lukewarm water. Dissolve yeast and sugar in it. Let it rest until it froths.
  • In another kneading bowl take flour, milk powder, salt and activated yeast solution. Start kneading the dough.
  • Take the dough out on the counter and add oil to it. Knead it for 5 minutes.
  • Keep the kneading dough in a greased bowl and cover it to avoid crust formation. Keep the bowl in any dry and warm place until dough doubles in volume.
  • Meanwhile, in a pan heat oil. Add onion and chili and saute for 2 minutes. Now add grated cottage cheese and all the dry spice. Cook the stuffing for another 2 minutes. Switch off the flame and transfer the stuffing to a bowl.
  • Punch the fermented dough to release the air. Divide the dough into 6 equal portions.
  • Roll each dough ball into circular disc. Put stuffing on it. Fold all the corners towards centre and seal properly.
  • Using a rolling pin, roll these tuffed balls again.
  • Let them rest on counter for 15 minutes. Meanwhile preheat the oven at 200 °C.
  • Place all the kulchas on a greased baking tray and brush with milk. Sprinkle sesame seeds.
  • Bake these kulchas at 200 °C for 15 minutes in a preheated oven.
  • After baking, transfer the kulchas on cooling rack and brush with butter immediately.

Notes

  1. The dough should be soft and sticky.
  2. The stuffing can be of your choice. It totally depends on individual taste.
  3. In case you don’t have milk powder handy, knead the dough with milk instead of water.
  4. Proofing time is related to weather conditions. Warm and dry temperature helps in fast fermentation.
  5. Baking time can vary from oven to oven. It’s always good to know your oven first.
  6. To bake these Kulchas, use both the heating elements (top and bottom) and use the middle rack to bake.
  7. At convection mode, bake at 180 °C.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

16 COMMENTS

  1. Hello Sonia,
    I loved the panner kulcha recipe. The stuffing sounds delicious. I have to try this soon. Thanks for hosting this month. There are so many interesting flatbread recipes to be tried 🙂

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sonia Gupta

Baking Instructor & Food Blogger

I’m Sonia Gupta, and I am on my mission to transform home-makers into home-bakers. Baking is an essential skill that every mother must know so to avoid their children eating unhealthy market baked items. My goal is to help you learn a skill that will keep your children happy and healthy.

Recent posts

10 Best Homemade Cookie Recipes

Tea & Coffee are simply incomplete if they are not accompanied by great Cookies. Freshly baked Cookies is one of the best ways to...

2 Amazing Variants of Buttermilk Beignets #BreadBakers

Beignets, known as French donuts are a new addition to my bread recipes. These super soft and moderately sweet small squares of happiness, Buttermilk...

Irish Soda bread #BreadBakers

Irish soda bread is a no yeast bread recipe. Traditional Irish soda bread is shaped as a boule and then baked. It has golden...

Healthy Cakes – Myth or Reality?

Cakes!! What is the first thing that pops in your mind, when someone yells “cake”? Yay!! It’s a birthday!! Is that it?...

Irresistible Mango Pie Recipe

Sweet or savory doesn’t matter, I just love to bake pies and tarts. The crunchy crust with perfect creamy filling makes them one of...

Stay Connected

6,606FansLike
2,833FollowersFollow
211FollowersFollow
11,680FollowersFollow
94FollowersFollow
11,549SubscribersSubscribe

Join Now

30 Days 30 Recipes 30 Lessons
It cannot be better than this.

IndiBlogger - The Indian Blogger Community
Badge for Top 10 Baking & Dessert Food Blogs – 2018
Eggless Baking Blogs