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Paneer Kulcha

  • Duration: 1 hour
  • Serves: 2 people
  • Spice Level: Medium

Authenticity Slice

Adding curd along with the flour while kneading, gives the kulcha its soft texture.

Trivia Tadka

Kulcha is a popular leavened flat bread, traditionally baked in a tandoor and is an integral part of Punjabi breakfast or anytime snack.


  • Oil/Ghee (to cook) (1 tbsp)

For dough

  • All-purpose flour (maida) ( 2 cups)
  • Baking powder ( 1/2 tsp)
  • Sugar ( 1 tsp)
  • Clarified butter (ghee) (1 tbsp)
  • Curd (dahi) (1/2 cup)
  • Salt (a pinch)

For filling

  • Cottage cheese (paneer) (200 gms) (grated)
  • MTR Garam Masala (1 tsp)
  • Onion, finely chopped (1)
  • Coriander (dhaniya), finely chopped ( 2 tbsp)
  • Green chillies (hari mirch), finely chopped ( 2)
  • Salt ( to taste)


  • Mix all ingredients given under filling and set aside.
  • Mix flour, sugar, baking powder, salt, curd, ghee and knead by adding little water to make a soft dough.
  • Cover and allow it to rest for 20 mins.
  • Dive the dough into equal portions and shape it into pedas (balls).
  • Roll out each peda in to a three-inch circle.
  • Place the stuffing at the centre of the circle and pull the edges to cover the entire filling into the shape of a ball.
  • Roll out or pat the peda as flat as possible.
  • Heat a tawa over low flame and sauté the kulcha using ghee or oil till it is brown on both the sides.
  • The soft paneer kulchas are ready to be eaten, hot with mint chutney and Amritsari chhole.

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