Paneer Kulcha Recipe | Paneer Stuffed Kulcha Naan: A Flavorful Indian Delight
Paneer Kulcha, also known as Paneer Stuffed Kulcha Naan, is a popular North Indian dish that combines the soft, fluffy texture of leavened bread with the rich, savory filling of spiced paneer (Indian cottage cheese). It’s often served with tangy chutneys, butter, and a side of spicy chole (chickpea curry), making it a satisfying meal for any time of the day. Originating from Punjab, this stuffed bread is a favorite in Indian households and restaurants alike. In this article, we’ll take a deep dive into how to prepare this delicious dish at home.
Ingredients
For the Dough:
- 2 cups all-purpose flour (maida)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sugar
- ¼ teaspoon salt
- 2 tablespoons curd (yogurt)
- 1 tablespoon oil or ghee
- Warm water (as needed to knead the dough)
For the Paneer Filling:
- 1 cup grated paneer
- 1 green chili, finely chopped
- 1 tablespoon chopped coriander leaves
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon amchur (dry mango powder)
- Salt to taste
For Cooking:
- Butter or ghee for brushing
- Chopped coriander or kalonji seeds (optional) for garnish
Preparation
Step 1: Preparing the Dough
- Start by sifting the all-purpose flour in a large mixing bowl. Add baking powder, baking soda, sugar, and salt. Mix the dry ingredients well. Add curd and oil, and mix them into the flour. Gradually add warm water and knead the mixture into a soft, pliable dough. Cover the dough with a damp cloth and let it rest for at least 1 to 2 hours.
Step 2: Making the Filling
- While the dough is resting, prepare the paneer stuffing. In a mixing bowl, combine grated paneer, chopped green chili, coriander leaves, cumin powder, garam masala, amchur powder, and salt. Mix everything thoroughly to ensure the spices are evenly distributed. Set the mixture aside.
Step 3: Stuffing and Shaping the Kulchas
- Once the dough has rested, divide it into equal portions. Roll each portion into a small ball and flatten it slightly. Roll it out into a small circle using a rolling pin. Place a spoonful of the paneer filling in the center, then gather the edges and seal them like a dumpling. Flatten it gently and roll it again into a thick circle, being careful not to let the filling spill out.
Step 4: Cooking the Kulchas
- Heat a tawa (griddle) or skillet over medium heat. Place the rolled kulcha onto the hot tawa. Cook one side until bubbles begin to appear, then flip it. Brush some butter or ghee on the cooked side. Flip again and brush the other side as well. Press it gently to ensure even cooking. You may also sprinkle some chopped coriander or kalonji seeds for extra flavor. Once both sides are golden brown, remove from the heat.
Serving Suggestions
Paneer Kulchas are best enjoyed hot, straight from the pan. Serve them with a dollop of butter on top, accompanied by spicy chole (chickpeas), raita (yogurt dip), or a tangy tamarind chutney. They also pair wonderfully with a side of pickled onions or mint-coriander chutney for a full Punjabi-style meal experience.
Tips and Variations
- For a healthier option, you can substitute all-purpose flour with whole wheat flour or use a 50-50 mix.
- Add grated cheese to the paneer mixture for a richer taste.
- If you prefer a spicier flavor, add red chili flakes or crushed black pepper.
- Leftover kulchas can be stored in the refrigerator and reheated on a skillet with a little butter.
Conclusion
Paneer Stuffed Kulcha Naan is more than just bread—it’s a flavor-packed experience that brings the best of Indian spices and textures to your plate. Whether you’re making it for a weekend brunch or a special dinner, this recipe is sure to impress family and guests alike. Once you try making paneer kulcha at home, you’ll find yourself returning to it again and again for its irresistible taste and comforting warmth.