Paneer Kulcha in Pan (No Yeast) Recipe

Paneer Kulcha is a famous north Indian stuffed leavened bread usually baked in earthen clay oven till golden. It is a famous Punjabi cuisine and it is eaten with Cholle (chick pea curry) or any other gravy subji. Butter or ghee (clarified butter) is spread over hot Kulcha before serving. There are many different forms of Kulcha ranging from plain kulcha to stuffed ones. Here we show you how to make stuffed paneer kulcha made using paneer (cottage cheese) and potato stuffing. In this recipe you will not need any yeast or oven and you just need few easily available at home ingredients and you can cook it on non-stick pan or any tava/tawa. Serve this delicious and mouth watering bread with your favourite gravy dish. Do try!

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INGREDIENTS:

Kulcha Dough:

1/4 cup rava (semolina)

1/8 + 1/4 cup water

1 cup all purpose flour (maida)

3/4 tsp baking powder

1/2 tsp salt or as per taste

1/2 tsp sugar

1 tbsp curd (yoghurt)

Kulcha stuffing:

1/2 cup crumbled paneer (cottage cheese)

1 small boiled and mashed potato

1 tbsp finely chopped coriander leaves

1 cut green chilly

1/4 tsp red chilli powder

1/8 tsp black pepper powder

Salt to taste

1 tsp nigella/black cumin

5-6 tsp Oil

4 tsp butter / ghee (clarified butter)

All purpose flour for dusting

SERVES: Makes 4 Paneer Kulcha (2-3 people)

PREPARATION TIME: 15 Min

COOKING TIME: 20 Min

TOTAL TIME: 35 Min

* 1 CUP = 237 ML

METHOD:

Making Kulcha Outer Layer Dough:

1. In a bowl take rava (semolina) and add 1/8 cup water.

2. Mix well and keep aside for 15 min.

3. In separate bowl mix all purpose flour (maida), baking powder, & salt.

4. Add sugar, curd (yoghurt) and semolina mixture prepared earlier.

5. Mix everything well and using 1/4 cup water prepare a dough mixture but do not knead.

6. Cover the dough and allow it to rest for 3-4 hours.

Making Kulcha Stuffing:

1. Mix crumbled paneer (cottage cheese), boiled and mashed potato, finely chopped coriander leaves, cutt green chilly, red chilli powder, black pepper powder, Salt to taste in a bowl.

2. Stuffing is ready!

Making Paneer Kulcha:

1. Check the dough after 4 hours.

2. Lightly grease with 1 tsp oil and knead for 1 min.

3. Divide the dough in 4 equal portions and prepare round balls out of it.

4. Take one ball and using flour for dusting roll it in small puri shape.

5. Put 1-2 tbsp stuffing in middle and lifting the sides seal it like paratha.

6. Sprinkle 1/4 tsp nigella/black cumin on top and using dusting flour roll it in thick paratha shape.

7. Put the Paneer Kulcha on Pan/Tawa and keep flame on low-med.

8. Flip it over after 1-2 min and there should be small brown spots.

9. Now cook it on direct flame for 30-60 sec with top side down using tongs.

10. Again cook Kulcha on Tawa till light golden by lightly pressing it and spreading oil on both sides (about 1 tsp).

11. Take out paneer kulcha on a plate and apply 1 tsp butter / ghee (clarified butter) over it and serve hot with Cholle, Chana, Paneer or Dry Peas Subji.

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