Spread the love

Kulcha is an Indian bread that is popular all over the country. Although Punjab is known for some scrumptious North Indian Dishes like Chole, Palak Paneer, Sarson Ka Saag, etc. Amritsari kulcha with Chole is one of the most famous duos amongst them all.

We’ve never been posted in Punjab, but being Punjabi, we have always had a close connection with Punjab and all its amazing food and culture.

Due to the unavailability of most things in the remote places we get posted to, we Faujis don’t always get restaurant or readymade food. But cravings for amazing Punjabi cuisine never go away with my family no matter where we are posted! Therefore, we are left with no choice but to try to make all things at home, from scratch. This bread was one of the first restaurant-only dishes I tried making at home and it turned out to be extremely easy!

There are many varieties of Kulcha bread-like Onion, Paneer, Cheese, Masala, Kashmiri And Butter Kulcha etc. If you want to make any of these, The dough recipe of Kulcha will remain the same. You only need to change the stuffing.
Today I am sharing my tried and tested plain kulcha dough recipe
with paneer stuffing and a detailed step by step picture recipe which will make the recipe super easy. However, Try all of them and let me know how you like them.

Finally, I would like to suggest a few more recipes from my blog

Paneer Kulcha

The two important things you have to keep in mind while making Amritsari paneer kulcha.

IMPORTANT notes

The dough should be soft and wet.
Your stuffing should be dry.
Leaving the dough for proofing for an hour is very important to get soft kulchas.
Check the expiration of the yeast.
Milk must be warm, around 110 to 115 degrees F.

Kulcha – An Indian Bread

Recipe by MINAL SHARMACuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Proofing time

minute

Today I am sharing my tried and tested plain kulcha dough recipe
with various stuffing options and a detailed step by step picture of paneer stuffed kulcha which will make the recipe super easy. Try all of them and let me know how you like them.

Ingredients

4 cups – Unbleached All-Purpose flour / Maida
2 tbsp- Oil
Salt to Taste
1 Tbsp curd
2 tsp Active dry yeast
2 tbsp Sugar
2 cup Warm Whole Milk You may need less than 2 cups , depending upon the quality of your maida
FOR PANEER STUFFING:
2 cup paneer/cottage cheese, grated
1 green chilli, finely chopped
1 tsp ginger paste
½ tsp Kashmiri red chilli powder
½ tsp garam masala powder
1 tsp amchur / dry mango powder
½ tsp ajwain/caraway seeds
2 tsp coriander, finely chopped
½ tsp salt

Directions

In a bowl mix 1 cup of warm milk along with sugar, sprinkle the yeast on top. Keep aside to rise at least for 10 min
In a mixing bowl add flour, salt, curd and oil. Add the yeast mixture and knead well to form a soft dough add more milk as required.
Once you achieve a soft elastic non-sticky dough. cover with the wet cloth and rest the dough for at least an hour or till it rises to double.
Divide the dough into six to seven equal portions and form them into smooth balls.
Now mix all the paneer stuffing ingredients and mix them well to make a dry filling.
Divide paneer mixture into six to seven equal portions and keep aside.
Flatten a portion of dough, place a portion of paneer mixture in the centre and fold the dough over to form a ball.
Place the stuffed dough on a lightly floured surface and roll gently into a disc of four to five-inch diameter.
Brush lightly with water and place the wet surface down of hot Tawa/griddle. when they start to bubble, rise and you see the edges turning slightly brown, flip it.
After cooking for about a minute remove the kulcha and serve hot.
Serve kulcha with Chola masala, onion and pickle. Enjoy

Recipe Video

Notes

For more interesting recipes visit my blog category Indian Breads.

Directions

In a bowl mix 1 cup of warm milk along with sugar, sprinkle the yeast on top. Keep aside to rise at least for 10 min
In a mixing bowl add flour, salt, curd and oil. Add the yeast mixture and knead well to form a soft dough add more milk as required.
Once you achieve a soft elastic non-sticky dough. cover with the wet cloth and rest the dough for at least an hour or till it rises to double.
Divide the dough into six portions and roll it round.
cook from both sides and your kulcha is ready to serve.
P.S. FOR FILLING INSTRUCTIONS WATCH THE VIDEO RECIPE