Amritsari Paneer Kulcha (Flatbread stuffed with Indian cottage cheese)

Craving for some quick easy  Amritsari Paneer Kulcha? Then this is a perfect recipe for you. Kulcha is one of the local variations of naan. In Amritsari Kulcha no yeast is used in making of Kulcha whereas in other kulchas yeast is used as a leavening agent. Amritsari Kulchas are flaky from outside and soft from inside cooked on a slow flame This is a typical North Indian Dish originated in the region of Punjab, India. This kulcha is generally served with any of the spicy gravy or just with any Indian Pickle.  There are so many versions of stuffed kulchas and the most popular one is Aloo Kulcha and Paneer Kulchas. There are many variations of making Paneer Kulchas but this is my take on it which I learnt from one of my friends.

In this recipe, I have used whole wheat flour and All purpose flour both. To make it little healthy (Though tastes best when made with all-purpose flour). Added baking powder (instead of yeast), sugar and salt. And kneaded it into a very sticky dough. For flakiness, I  added butter in the dough. Covered with a wet cheesecloth and kept aside for 30 minutes. After 30 minutes again I have added little all-purpose flour and kneaded into a soft dough. Again covered it and kept for 15 minutes. For stuffing, I used grated paneer and some Indian Spices to give taste to the kulchas. After 15 minutes I have divided the dough into 8 equal parts. With hands-only spread dough, added the paneer stuffing and sealed it properly. Again I spread the dough with the hands making it into a small disc. Then I cooked it over a gas top on a medium slow flame. However, you can also cook the kulchas in the oven.

Here is my complete written recipe below:-

                   Preparation Time:- 15 minutes   Standing Time:- 30+15 minutes                          Cooking Time:- 5 minutes each   Total Time:- 65 minutes

No of Servings:- 8 - 9 kulchas

1 cup = 250 ml
¾ cup = 200 ml
½ cup = 125ml
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml


For Dough:-
* Whole Wheat Flour:- 1 cup (grated or mashed)
* Maida (All Purpose Flour):- 1 cup + ½ cup + for dusting
* Sugar:- 2 teaspoon
* Salt:- ½ teaspoon
* Baking Powder:- ½ teaspoon
*  Unsalted Butter:- 2 tablespoon
* Water:- As required

For Stuffing:-
* Paneer (Indian Cottage Cheese):- 200 grams
* Red Chilli Powder:- ½ teaspoon
* Garam Masala Powder:- ½ teaspoon
* Salt:- to taste

1. Take a bowl, add whole wheat flour, all-purpose flour, baking powder, sugar and salt it in. MIx all the dry ingredients well. Now add water little by little and knead it into a sticky dough. Once kneaded add all the butter to it. Knead it again for 2 minutes. Cover it with cheesecloth and keep aside for 30 minutes.

2. After 30 minutes, add ½ cup of all-purpose flour, and knead it into a soft dough. It will take around 2 -3 minutes. Again cover the dough and rest it for 15 minutes. In a meanwhile take the grated paneer, add salt,  red chilli powder and garam masala powder. Mix well all the ingredients and keep aside.


3. Comming back to the dough. Give a final knead for 30 seconds and divide the dough into 8-9 equal portions. Take one portion of the dough, smooth it out with your two palms. Now start stretching and flattening it with the help of your finger forming it into a small disc. Take one spoon of the filling and keep it in the middle of the disc. Seal the dough by bringing the edges of the dough to the middle from all the sides. Seal it tightly and again flatten and stretch the dough with the help of your fingers. (You can do this with the help of a rolling pin. For that just seal the dough, flatten it a bit, a roll it into a  disc according to your desired size.)

4. Heat a pan till its medium hot. Place the kulchas over the hot tawa. Sprinkle few Nigella seeds over the kulchas. Press it down. Cook for 2 minutes until its golden brown. The flame should be over medium-high. If you cook it over high heat them your kulchas will remain uncooked from inside.

5. Once the one side is cooked transfer into a heated wire mesh and cook the other side till its golden brown. Each kulcha will take approximately 5 minutes to cook. Remove from the wire mesh and keep in on a plate. 

6. Apply some butter over hot kulcha. Take one kitchen towel, place the kulchas over it and crush the kulchas from all sides. Your kulchas are ready to be served.


* If you want you can add some yoghurt or milk to keep it soft. 
* You can add any stuffing of your choice by just replacing paneer filling.

Serving Tips:- Serve hot with hot and spicy gravy of your choice or pickles and onion rings with lemon wedges.

Do try my recipe and leave your comments below. Till then Happy Cooking.!

Creative Commons by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License