Serves 2 · Prep 30 min · Cook 10 min · 510 calories per serving
A soft, leavened Indian flatbread stuffed with a savory filling of spiced Indian cottage cheese (paneer).
Why it's healthy
Paneer Kulcha provides a good balance of macronutrients for a satisfying meal. The star ingredient, paneer, is an excellent source of high-quality protein, crucial for muscle maintenance and satiety. It is also rich in calcium and phosphorus, which are vital for strong bones and teeth. The fresh ingredients in the filling, like onion, coriander, and green chili, contribute vitamins, minerals, and antioxidants. While the dough is traditionally made with refined flour, the overall dish delivers substantial energy from carbohydrates. The spices used, such as cumin and coriander, not only add flavor but also possess digestive and anti-inflammatory properties.
Ingredients
For the Dough (makes 2-3 kulchas):
1 cup all-purpose flour (maida)
2 tbsp plain yogurt
1/4 tsp baking powder
A pinch of baking soda
1/2 tsp sugar
1/4 tsp salt
2 tsp oil
1/4 cup warm water, or as needed
For the Stuffing:
1 cup crumbled paneer (approx. 150g)
1/2 small onion, finely chopped
1 green chili, finely chopped
2 tbsp chopped coriander leaves
1/2 tsp ginger paste
1/4 tsp red chili powder
1/4 tsp garam masala
1/4 tsp dry mango powder (amchur)
Salt to taste
For Cooking:
2 tsp butter or ghee
1 tsp nigella seeds (kalonji) for garnish
Instructions
Prepare the Dough:
In a large bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt.
Add yogurt and oil, and mix to form a crumbly texture.
Gradually add warm water and knead for 5-7 minutes to form a soft, smooth, and pliable dough.
Cover the dough with a damp cloth and let it rest in a warm place for 1-2 hours.
Prepare the Stuffing:
In a separate bowl, gently mix the crumbled paneer, chopped onion, green chili, coriander leaves, ginger paste, and all the powdered spices.
Add salt to taste and combine well. Avoid mashing the paneer too much.
Assemble and Cook:
After the dough has rested, knead it lightly for a minute and divide it into 2-3 equal portions.
Take one portion, flatten it, and roll it into a small 3-inch circle.
Place a portion of the paneer stuffing in the center.
Gather the edges of the dough and bring them together to seal the stuffing inside, forming a ball.
Gently flatten the stuffed ball. Sprinkle some nigella seeds on top and press them in lightly.
Dust with a little dry flour and roll it out gently into a 5-6 inch circle.
Heat a tawa (griddle) on medium heat. Place the kulcha on the tawa.
Cook for about a minute until bubbles appear, then flip it.
Apply some butter or ghee on the top surface. Flip again and apply butter to the other side.
Press gently with a spatula and cook until both sides are golden brown and cooked through.