BM #92 Day 16 - 

Paneer Kulcha is a flatbread from the streets of Punjab. It is the regular kulcha with a rich and spicy Paneer filling. 

When I was looking for flatbreads starting with P, my thoughts stopped at paneer. I couldn't think of anything else once my mind was fixed on Paneer. 

My family loved the paneer stuffed Kulcha and demanded that I make this often. If you know me, I try to avoid the usage of All Purpose Flour. So my next step is to make these kulchas with whole wheat flour.

So P for Paneer Kulcha.

Ingredients - 
For the dough - 
All Purpose Flour (Maida) 1 1/2 cups
Baking Powder 3/4 tsp
Salt and Sugar a teaspoon each
Butter 2 Tbsp (softened)
Milk 1/2 cup + more as needed
For the Filling - 
Paneer crumbled or grated 1 cup
Onion Finely chopped 2 Tbsp
Coriander leaves finely chopped 2 Tbsp
Salt, Red Chili Powder, Green Chilies, Ajwain, Garam Masala and Chaat Masala as needed

Method Of Preparation -
To Prepare the Dough - 
In a huge mixing bowl, add flour, salt and baking powder. Mix well.

In a smaller bowl, add milk, sugar and butter. Mix well until the sugar dissolves.

Add the milk solution gradually to the flour mixture and knead it into a soft dough.  Spray oil on the dough so it doesn't dry out, cover it and set aside in a warm place for about 1 hour.

To Prepare the Filling - 
In a mixing bowl, add crumbled paneer, finely chopped onion, finely chopped coriander leaves, salt, red chili powder, chopped green chilies, ajwain, garam masala and chaat 
Masala as needed. Mix well and set aside.

To Prepare the Kulcha - 
Make 5 equal portions of the dough. 

Roll it out and put about 3 tablespoons of the filling, close the edges and roll out a thick circular disc.

Set the oven to Broil (High - 550 °F) and arrange the rolled out discs on a pizza pan or any sturdy oven safe pan. Broil for under 2 minutes while carefully monitoring them.

Flip them over for a few seconds and remove. Apply butter generously and store them away in a container.

Continue with the rest of the dough.

Traditionally it is served with Tomato-Makhani Gravy.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

Preparation Time 30 minutes + Resting time 1 hour
Makes 5
Posted by Harini R on Wednesday, September 19, 2018


  1. Priya Suresh Says:
  2. Cant ask more, anything with paneer goes directly to my favourite dish list. Paneer kulchas looks just prefect to finish my dinner rite now. Too tempting they are.

  3. Sowmya :) Says:
  4. I love all things paneer...and when it is stuffed in a kulcha it is absolute bliss! Your kulchas are so inviting...I could eat some right away!

  5. Wow ! This kulcha is a treat . I am sure the paneer stuffing makes these rich and a perfect bread to be served on it’s own . A curry or some Channa on the side would definitely make it awesome .

  6. Kulcha stuffed with paneer is my all time favourite. If served with a spicy paneer side, I would be in heaven. Yours looks fantsfant Harini.

  7. code2cook Says:
  8. I can do anything for such paneer kulcha, looking very tempting and an inviting platter must say. I am trying it with W :). Great pick for the letter.

  9. Mayuri Patel Says:
  10. Lovely soft and tempting paneer kulchas.. I too made them finally at home. Tomato makhani is a new recipe for me.

  11. Srivalli Says:
  12. I won't mind this right now Harini, so nicely done!..baking it makes it all the more interesting! I didn't want to pick paneer as I have made all possible combination already, however paneer makes everything yummy!

  13. preeti garg Says:
  14. Paneer kulcha is really perfect punjabi dish.. awesome recipe,

  15. cookwithrenu Says:
  16. Yum is this, I love paneer and kulcha and a recipe using both is just awesome. Loved it

  17. You ask a Punjabi like me...never get tired of paneer and if it is stuffed in another favorite of Punjabi's i.e.'s like icing on the cake. Loving it

  18. This has to be my favorite kulcha ever in the world. I love paneer anything and this is so tempting. Wish I could tastes some!

  19. Padmajha Says:
  20. This is such a classic dish an an all time favorite too!I too decided on a panner based flatbread but in the last moment changed it to pappad!

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