Cottage Cheese Stuffed Paneer Kulcha – Soft & Fluffy Indian Flatbread

Paneer Kulcha Recipe – Cottage Cheese Stuffed Leavened Flatbread

Introduction:
Paneer Kulcha is a delectable and popular variety of leavened flatbread stuffed with soft, crumbly homemade cottage cheese, known as paneer, and seasoned with aromatic spices. A beloved dish in North India, especially during the winter months, Paneer Kulcha is traditionally baked in a tandoor (earthen oven), allowing the bread to cook to perfection over hot coals, resulting in a crispy, golden exterior and a soft, chewy interior. This recipe brings the magic of tandoori cooking right into your kitchen, allowing you to enjoy this classic dish any time you crave it. Paired with curries, raitas, or chutneys, it’s the ultimate comfort food for dinner.

Cuisine: North Indian
Course: Dinner
Diet: Vegetarian

Ingredients:

For the Kulcha Dough:

For the Stuffing:

Preparation Time: 140 minutes

Cooking Time: 30 minutes

Total Time: 2 hours 10 minutes

Servings: 6

Instructions:

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the sooji (semolina) and yogurt. Mix them together and set the bowl aside for about 10 minutes to allow the sooji to absorb the yogurt.
2. After the resting time, add the all-purpose flour (maida), oil, baking soda, sugar, and salt to the yogurt and sooji mixture.
3. Knead the ingredients together into a smooth, firm dough. The dough should hold together well but remain supple and soft to the touch. If needed, add a little more water to achieve the desired consistency.
4. Once the dough is ready, cover the bowl with a lid or cloth, and place it in the refrigerator for about 2 hours to allow it to leaven and rise.

Step 2: Prepare the Stuffing

1. While the dough is resting, prepare the paneer stuffing. In a pan, heat 1/2 teaspoon of oil over medium heat.
2. Add the chopped onions and sauté them along with the chopped green chili until the onions become soft and translucent.
3. Add the crumbled paneer, cumin powder, and salt to the onions. Stir everything together and cook for another 2 minutes to allow the flavors to meld.
4. Remove the pan from the heat and set the stuffing aside to cool.

Step 3: Shape the Kulchas

1. After the dough has rested for 2 hours, remove it from the refrigerator. Divide the dough into small portions, roughly the size of a golf ball.
2. Working with one portion at a time, roll the dough into a small circle, about 2.5 to 3 inches in diameter. Be careful not to roll it too thin; the kulcha should be thicker than a regular flatbread or paratha.
3. Place a spoonful of the prepared paneer stuffing in the center of the dough circle. Carefully fold the edges of the dough up around the stuffing, sealing it tightly into a pouch.
4. Gently press the stuffed ball of dough into a disc, rolling it out again into a thick, even kulcha. Avoid using too much flour when rolling, as this can make the dough too dry.

Step 4: Cook the Kulchas

1. Heat a flat pan or griddle (tawa) over medium heat. Once hot, lightly sprinkle some water over the kulcha and press the kalonji (nigella seeds) onto the surface, ensuring they stick.
2. Place the kulcha on the hot pan and cook until bubbles appear on the surface. At this point, brush the top of the kulcha with a little melted butter, then flip it over to cook the other side.
3. Continue flipping and cooking the kulcha until it turns golden brown with some crispy spots. Apply a little more butter, ghee, or oil as desired while cooking.
4. Repeat the process for the remaining portions of dough.

Step 5: Serve

Serve the hot and delicious Paneer Kulchas with your favorite curries, such as Tandoori Cauliflower & Chickpea Curry or Dhabewali Dal, and enjoy with a refreshing Carrot Cucumber Tomato Salad with Lemon and Coriander for a fulfilling meal. These kulchas are best enjoyed immediately while still warm, making them perfect for a satisfying dinner.

Tips:

• Dough Resting: Allowing the dough to rest and refrigerate is key to achieving a soft and fluffy kulcha. Don’t skip this step.
• Paneer Texture: For the best filling, make sure your paneer is fresh and crumbled well. If you don’t have homemade paneer, store-bought works just as well.
• Tandoor Alternative: While traditionally cooked in a tandoor, these kulchas can easily be made on a hot griddle or pan at home. For extra authenticity, you can also cook them in a preheated oven at high temperature for a tandoor-like result.

Nutritional Information (per serving):

Paneer Kulcha is a versatile and rich bread that brings comfort to any meal. Whether enjoyed with a simple dal or paired with complex, spiced curries, this traditional North Indian recipe will undoubtedly leave you craving more.