Paneer Kulcha
Pillowy Indian flatbread stuffed with spiced paneer cheese and herbs. A showstopping vegetarian bread that's crispy outside, soft inside, and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
Ingredients
- 2 cups all-purpose flour
- ½ cup plain whole milk yogurt
- ¼ cup warm water
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon baking powder
- 2 tablespoons vegetable oil
- 200 grams paneer cheese, crumbled
- 2 whole fresh green chilis
- ¼ cup fresh cilantro, finely chopped
- 2 tablespoons fresh mint, finely chopped
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon black pepper
- 3 tablespoons ghee or clarified butter
- ½ teaspoon nigella seeds
- 1 pinch salt to taste
Instructions
- 1
Make the dough first. In a large mixing bowl, combine 2 cups all-purpose flour, 1 teaspoon salt, 0.5 teaspoon sugar, and 0.5 teaspoon baking powder. Whisk together to combine and aerate the flour.
- 2
Pour 0.5 cup plain whole milk yogurt into the flour mixture. Add 2 tablespoons vegetable oil. Using your fingertips, rub the mixture until it resembles coarse breadcrumbs — this distributes the fat evenly for a tender dough.
- 3
Gradually add 0.25 cup warm water, a few tablespoons at a time, mixing gently with your fingers until a shaggy dough forms. You may not need all the water — stop when the dough just comes together without being sticky.
- 4
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. It should be soft but not sticky — if it sticks, dust with a little more flour. Form into a ball, cover with a damp towel, and let rest for 30 minutes at room temperature.
- 5
While the dough rests, prepare the filling. Crumble 200 grams of paneer into a medium bowl. Slit 2 fresh green chilis lengthwise, remove the seeds, and mince them finely to control the heat level.
- 6
Chop 0.25 cup fresh cilantro and 2 tablespoons fresh mint as finely as possible. Add the minced chilis, cilantro, mint, 0.5 teaspoon salt, 0.25 teaspoon ground cumin, 0.25 teaspoon ground coriander, and 0.125 teaspoon black pepper to the paneer. Mix gently with your fingers until evenly distributed — don't overmix or the paneer will break down into a paste.
- 7
After the dough has rested, divide it into 4 equal portions and roll each into a tight ball. On a lightly floured surface, use a rolling pin to flatten one dough ball into a 5-inch round, about 0.125 inches thick.
- 8
Place 3-4 tablespoons of the paneer filling in the center of the dough round. Bring the edges up and over the filling, pinching them together at the top to seal — similar to making a dumpling. Gently flatten and roll into a 6-inch round, about 0.25 inches thick, working carefully so the filling doesn't burst through. Repeat with the remaining 3 dough balls and filling.
- 9
Set a 12-inch cast iron skillet or tawa over medium-high heat. Let it preheat for 2 minutes until a drop of water sizzles and dances on the surface.
- 10
Carefully lay one kulcha onto the hot skillet. You'll hear a pronounced sizzle — this is the sign of a good sear. Cook for 2-3 minutes until the bottom is golden with light brown spots and feels firm when you gently press the edge with a spatula.
- 11
Flip the kulcha and cook the other side for another 2-3 minutes until it's also golden and puffed. Watch closely — the heat should be consistent enough that both sides cook at the same pace and develop a crispy, charred edge.
- 12
Transfer the cooked kulcha to a plate. While still hot, brush generously with 0.75 tablespoon of ghee or clarified butter. This not only adds richness but also keeps the bread soft as it cools. Sprinkle a tiny pinch of nigella seeds and salt over the ghee.
- 13
Repeat the cooking process with the remaining 3 kulchas, brushing each with 0.75 tablespoon ghee right after cooking. Stack them on a plate lined with a clean kitchen towel and fold the towel over to keep them warm and soft until serving.
Tools you’ll need
- large mixing bowl
- whisk
- bench scraper or dough scraper
- 12-inch cast iron skillet or tawa
- rolling pin
- fish spatula or long-handled metal spatula
- pastry brush
- kitchen towel
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
