You may have seen my recipe for paneer paratha and garlic naan. I have combined both to make paneer (Indian cottage cheese) and aloo (potato) kulcha. Naan and kulcha are usually made using all-purpose flour which is not so good for the health, instead I am using whole wheat flour. The best part is that you don’t need the oven to make it. These are made on stove top.
I always have paneer in my house. On a lazy Saturday morning, I was thinking of making paneer paratha for the lunch. Then I remember my husband loved aloo kulcha in one of the restaurant and he always talked about it. I thought why not prepare paneer aloo kulcha instead of paneer paratha. I had 2-3 hours before lunch so enough time to rise the dough for kulcha. These kulchas were super delicious and my family went gaga over it..haha. Kulchas were delicious and melted in the mouth. I made extra dough and made naan on the next day to go with paneer lababdar so my family had a super Sunday too… 😄 😄 . Here is how I made this mouth melting delicious kulcha. This recipe serves 4 people.
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
For kulcha dough
3 cup wheat flour
2 tbsp olive oil
1 tsp active Dry yeast
1 1/2 cup lukewarm milk
Pinch of sugar
Warm water if needed
200 gm paneer grated
2 potatoes boiled and grated
1-2 finely chopped green chilies
1/4 cup chopped coriander/cilantro
1/2 tsp grated ginger
1 tsp cumin seeds
Salt for taste
Butter/oil for cooking
Finely chopped coriander/cilantro leaves
1. In a cup take warm milk or water or mix, add pinch of sugar and mix. Add 1 tsp dry yeast, do not stir and keep on side to activate. If yeast does not activate then throw the mixture and restart. Water or milk should be lukewarm, not hot otherwise yeast does not activate.
2. Mix all the ingredients for the dough including activated yeast and make soft dough. If you need more water use warm water and make soft dough. Knead the dough for few minutes. Place the dough in a greased bowl, cover with plastic wrap and put it in a warm place to rise for 2-3 hours or until dough doubles in size.
3. Divide the dough in 9 portions and let it rest.
4. In a bowl, mix all the stuffing ingredient and mix well. Divide paneer potato stuffing mixture in 9 portion. Make about 2 inch long roll from each portion.
5. When ready to make kulcha, heat tawa/pan on a medium heat.
6. Dust the flat surface with flour, spread dough with your pressing finger softly. Roll the stuffing in the dough and then roll this in circle. Then spread stuffing mix dough in to a roti shape with gently pressing with your fingers. Then add few chopped coriander leaves and pinch of sesame seeds and press slightly. Use the below photograph clockwise for direction.
7. Put the kulcha upside down on hot tawa. Keep the heat on medium. Cook on one side and when you the bubbles on the top, flip it and cook until lower side is cooked and slightly brown. Put some butter or oil (for vegan) on the top and flip it again. Cook the kulcha pressing slightly with flat spatula. Cook on both side until it is nicely marked and dough is completely cooked.
8. Serve this soft scrumptious kulcha when hot. Raita pairs perfectly with the kulcha as filling is already spicy and has a wonderful flavour of coriander/cilantro and cumin seeds. Roasted sesame seeds gives not only a beautiful look but also adds crunch and flavour.
You can serve it in a brunch/breakfast, lunch or supper/dinner. Try this kulcha and be a star in your family! I am sure your family will love it too 🙂 .
Leave me a comment if you have any question regarding this recipe.
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