Matar Paneer Kulcha – Cottage Cheese and Peas Stuffed Leavened Flatbread
Matar Paneer Kulcha is a flavorful North Indian bread stuffed with a spicy and aromatic mixture of peas (matar) and paneer (homemade cottage cheese). This rich, soft flatbread is leavened with yogurt and baking agents, making it delightfully fluffy and perfect for pairing with your favorite curry dishes. With a subtle combination of mint, coriander, garlic, and traditional spices, this kulcha offers the perfect balance of savory flavors. The peas’ natural sweetness, complemented by the smoothness of paneer, makes it an irresistible treat for your dinner table.
Cuisine: North Indian Recipes
Course: Dinner
Diet: Vegetarian
Ingredients
For the dough:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 3-1/2 cups |
| Curd (Dahi / Yogurt) | 1/3 cup (at room temperature) |
| Milk | 3/4 cup (warm) |
| Oil | As needed |
| Baking Powder | 1/2 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Salt | 3/4 teaspoon |
| Sugar | 2 teaspoons |
| Black Sesame Seeds | For sprinkling |
For the filling:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams (grated) |
| Green Peas (Matar) | 1-1/2 cups (blanched) |
| Mint Leaves (Pudina) | 3 tablespoons |
| Coriander (Dhania) Leaves | 1/4 cup |
| Garlic | 5 cloves (minced) |
| Ginger | 1 inch (grated) |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fennel Seeds (Saunf) | 3/4 teaspoon |
| Green Chillies | 3 (chopped) |
| Chaat Masala Powder | 1 teaspoon |
| Ajwain (Carom Seeds) | 3/4 teaspoon |
| Black Sesame Seeds | For sprinkling |
| Salt | To taste |
| Ghee | As needed |
Preparation Time: 150 minutes
Cooking Time: 45 minutes
Total Time: 195 minutes
Instructions
-
Prepare the dough:
- Begin by sifting the all-purpose flour (maida) into a large mixing bowl. Add salt, sugar, baking soda, and baking powder to the flour. Mix them together thoroughly.
- Create a well in the center of the flour mixture. Add the oil and yogurt (curd) into the well. Use your fingers to mix the ingredients until they form a cohesive dough.
- Gradually pour in the warm milk, a little at a time, until the dough comes together. The dough should be smooth, soft, and pliable—ensure it is not sticky.
- Knead the dough for 4-5 minutes until it is smooth and soft. Cover the dough with a clean, damp kitchen towel and let it rest in a warm place for 4-5 hours or overnight. This resting period allows the dough to proof and become light and fluffy.
- Once the dough has risen, gently knead it again for 1-2 minutes on a flat surface to smooth it out. The dough is now ready for shaping.
-
Prepare the filling:
- In a food processor or grinder, coarsely grind the blanched green peas, coriander leaves, mint leaves, garlic, ginger, green chillies, cumin seeds, and fennel seeds. Pulse them into a rough, coarse mixture—avoid grinding into a smooth paste.
- Transfer the mixture to a bowl. Grate in the paneer and add chaat masala powder, ajwain, and salt. Mix the filling ingredients thoroughly to combine.
-
Assemble the Matar Paneer Kulcha:
- Divide the dough into 8-9 equal portions. Similarly, divide the pea and paneer filling into an equal number of portions.
- Working with one dough portion at a time, roll it into a small circle about 2.5-3 inches in diameter.
- Place a spoonful of the matar-paneer filling in the center of the dough circle. Bring the edges of the dough together to form a pouch, ensuring the filling is sealed inside. Avoid leaving air pockets.
- Gently press the stuffed ball flat with your fingers to shape it into a disc. Sprinkle black sesame seeds on top and apply a little oil to help the seeds stick.
-
Cook the Kulchas:
- Heat a skillet or tawa on medium-high heat. Once hot, place the stuffed dough on the pan. Cook until small bubbles appear on the surface of the kulcha.
- Brush the top of the kulcha with a little oil or ghee, then flip it over to brown the other side.
- Continue flipping the kulcha, adding more ghee or butter as needed, until it turns golden brown and slightly crispy with a few dark spots.
- Repeat the process with the remaining dough and filling.
-
Serve the Matar Paneer Kulcha:
- Serve the warm Matar Paneer Kulchas with delicious accompaniments such as Peshawari Chole, Aloo Tamatari, or Lachedar Kakdi Pyaz Kachumber. These kulchas are perfect for a comforting weeknight meal and are sure to satisfy your cravings for a flavorful, vegetarian dish.
Tips:
- The dough should be soft and pliable, so ensure not to overwork it. Allow it to rest properly to achieve a soft, airy texture.
- If the filling feels too wet, add a little more grated paneer to balance the moisture.
- For extra flavor, brush the cooked kulchas with a little more ghee before serving.
- These kulchas are perfect for stuffing and can be served as a side dish to any rich curry, dal, or yogurt-based dip.
Enjoy the delightful combination of paneer and peas, all wrapped in soft, fluffy leavened dough with a touch of aromatic spices. Matar Paneer Kulcha is a wholesome, satisfying addition to your dinner spread, providing the perfect blend of comfort and flavor.
