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Kulcha is an Indian bread which 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 duo amongst them all.

We’ve never been posted in punjab, but being a 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 goes 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. Kulcha was one of the first restaurant-only dish i tried making at home and it turned out to be extremely easy!

There are many varieties of Kulcha bread like Onion Kulcha, Paneer Kulcha, Cheese Kulcha, Masala Kulcha, Kashmiri Kulcha, 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 detailed step by step picture recipe which will make the recipe super easy. Try all of them and let me know how you like it.

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

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal
Proofing time

1

minute

Today i am sharing my tried and tested plain kulcha dough recipe
with various stuffing options and 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 it.

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 then 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 aamchur / dry mango powder

  • ½ tsp ajwain / caraway seeds

  • 2 tsp coriander, finely chopped

  • ½ tsp salt

Directions

  • In a bowl mix the 1 cup of warm milk along with sugar, sprinkle the yeast on top. Keep aside to rise atleast 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 require.
  • 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 center 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 the 1 cup of warm milk along with sugar, sprinkle the yeast on top. Keep aside to rise atleast 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 require.
  • 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 portion and roll it round.
  • cook from both the sides and your kulcha is ready to serve.
    P.S. FOR FILLING INSTRUCTIONS WATCH VIDEO RECIPE

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