A popular “North Indian” bread stuffed with flavourful spicy spinach and paneer filling. It makes a delicious accompaniment with any gravy. Serve with matar masala or chole and salad.
Paneer Kulcha Recipe is a popular variety of flat bread stuffed with cottage cheese and seasoned with spices. I’ve added spinach as well in the dough to make it more flavourful. Popular in North India, especially during winters. Traditionally made in a earthen oven or tandoor, over hot coals to get the “Smoky flavour”. But at homes we can make it over stove top easily.
Generally it is prepared with Refined flour(maida) or all purpose flour, but it can also be prepared with wholemeal wheat flour or Multi-grain flour for gluten free recipe.
Traditionally kulcha recipe comes from Punjabi cuisine and hence it also known as “Amritsari Kulcha”. In punjab, there are several varieties of kulcha recipe which differs with its stuffing. Punjabi food is wholesome and full of rustic flavour. I personally love that because of spices and the flavours.
Indian flat bread with the filling of spicy cottage cheese and spinach.
- 2 Cups Whole wheat flour
- 1 Cup Refined flour (Maida)
- 3/4 Cup Spinach and Coriander (Finely Chopped)
- 1 Tsp Rock Salt (As per taste)
- 1 Tsp Baking soda
- 4 Tsp Cashew Milk
- 2 Tsp Yogurt (Homemade)
- 1 Tsp Black sesame seeds (For sprinkling )
- 1 Tsp Onion Nigella Seeds (For sprinkling )
- Butter or Ghee
- 1/2 Tsp Cooking oil
- 1/4 Cup Onion (Finely Chopped)
- 2 Green chilli (Finely Chopped)
- 1 Cup Paneer (Homemade)
- 1 Tsp Roasted Cumin Powder
- 1/4 Tsp Black pepper
- 1/2 Tsp Rock Salt (As per taste)
Sift the flour & add all ingredients in a large bowl. Mix Milk, Oil, chopped Spinach and knead soft & smooth dough using warm water.
Brush oil & Cover with cloth, keep aside for 2 hours to set.
Knead again, divide into small portions. Give round shape, fill paneer filling & flatten it by pressing it between your palms. (You can roll it using rolling pin too into desired size).
Sprinkle sesame, onion seeds & chopped coriander leaves.
Heat Iron Skillet (Tawa) on medium flame, once hot place the kulcha on tawa. Seeds side on top. (If you have Tandoor than use that)
Let it cook, than turn tawa upside down on flame directly on low flame (keep checking in between by turning the tawa to check it doesn't burn) or you can even cook on tawa itself like paratha.
But to have that smokey flavour it must be cook on direct flame.
Serve hot with "Matar Masala" or "Chole Masala"