Paneer and Cheese Stuffed Kulcha (Cheese Stuffed Soft Leavened Indian Bread) is a popular North Indian bread. This Kulcha is stuffed with paneer, cheese and spices. To add a little bit of crunch I have added chopped onions, ginger, green chillies and coriander.
Kulchas are made with maida (plain flour) but for this recipe I have used half maida and half atta (whole wheat flour) to make it little healthy but without compromising on the taste. This recipe has been made without yeast. I have also made them without a tandoor, on a tava (skillet). You can make Kulchas in the OTG or even in an Air fryer. These kulchas are soft from inside and crisp from outside.
You can cut the kulcha into four quarter pieces or just crumble it very gently and serve with Pindi Chana (Chole or Chick Peas Cooked With Spices), paneer, kofta or even with the humble dal. Try this recipe of kulcha made with simple ingredients found in every kitchen. Just follow the step by step directions and enjoy healthy, delicious and easy to make kulchas.
You may like to try our other similar recipes like Garlic Naan, Tandoori Roti Without a Tandoor, Rumali Roti and Khasta Roti.
Yield: 6 to 7 kulchas
Prep time: 15 minutes + 2 hours fermenting time
Total time: 2 hours 40 minutes
Ingredients for Paneer and Cheese Stuffed Kulcha
1 cup Maida
1 cup atta
½ teaspoon baking powder
½ teaspoon soda
1 teaspoon sugar
1 teaspoon salt
½ cup yogurt
1 teaspoon kalonji (nigella seeds)
½ cup warm milk
½ cup warm water or as required
2 tablespoon chopped coriander
1 tablespoon oil
For the stuffing
1 cup paneer grated
1 cup cheese grated
½ cup onions chopped
1 teaspoon green chilli chopped
1 teaspoon ginger chopped
2 tablespoon chopped coriander
½ teaspoon jeera powder
½ teaspoon chilli powder
1 teaspoon coriander powder
½ teaspoon amchur powder (dry mango powder)
½ teaspoon black salt
Salt to taste
Butter – for smearing
Directions for Paneer and Cheese Stuffed Kulcha
- In a large bowl add maida, atta, baking powder, soda, sugar, salt, half oil, curd and milk.
- Mix well and then add warm water little by little and knead it to form soft and smooth dough.
- Apply rest of the oil, cover the dough and let it rest for about 2 hours.
- In a bowl mix all the ingredients mentioned for the stuffing. Check the seasoning and adjust to your taste. Set aside.
- Now knock down all the air from the dough and knead lightly. Divide the dough into 6 equal portions and make smooth balls.
- Rest the dough balls (cover to avoid drying) for about 5 mins.
- Heat the tava or iron griddle.
- Once dough has rested for about 5 mins, sprinkle some flour on the working surface and spread the dough to a small round.
- Now make a lemon size ball of the stuffing and place in the center and close from all the sides.
- Apply a little water and sprinkle kalonji and coriander and press a little.
- Now try to spread the stuffed ball by fingers or by using a rolling pin roll to make into 8 inch diameter thick roti.
- Apply some water on the plain side and make craters by fingertips.
- Place the wet side down on the preheated tava or skillet and apply a little water on the top making craters.
- Once bubble starts to form on the surface of the kulcha, flip the tava / skillet such that the top surface of the kulcha is about 1 inch from the flame and gets directly roasted over the flame until it is roasted well. Keep checking it frequently to avoid burning.
- Flip the tava back, remove the kulcha using a flat spatula, apply some butter and cut into 4 pieces.
- Make all the kulchas similarly.
Note: Do not use a nonstick tava or skillet as the kulcha will not stick to the tava all through while roasting. You can make them in a gas tandoor, owen or even in an Air fryer.
