Paneer Onion Kulchas by DK on Mar 22, 2010
I love Kulchas! I just can't get enough of them! The variety of filling one can stuff inside these Indian flatbreads are mind boggling to say the least. These are sisters of the more famous Naan. While Naan is made with yeast, these beauties are made with Baking powder/soda combo. You can see the difference between kulcha and Naan in my previous Onion Kulcha post
Regular readers know of my passion for Paneer and I wouldn't pass an opportunity to stuff some paneer in a kulcha. This version is just adapted slightly from my previously posted Onion Kulchas which is the famous one. I add little grated paneer to the onions mixture and that makes all the difference to these kulchas.
Immensely fluffy, soft and bready texture, these I assure you will be a hit in any dinner party. Every time I make it, be it for my family or for friends, the last piece always gets "won" over after some good fighting ;) That's how delicious it is! Its fuss free and makes use of ingredients which are probably lying in your pantry right now! Go ahead and give these a try! Any spicy and light side dish works perfect with these :)
Immensely fluffy, soft and bready texture, these I assure you will be a hit in any dinner party. Every time I make it, be it for my family or for friends, the last piece always gets "won" over after some good fighting ;) That's how delicious it is! Its fuss free and makes use of ingredients which are probably lying in your pantry right now! Go ahead and give these a try! Any spicy and light side dish works perfect with these :) - Cook time:
- Prep time:
- Serves: 4 people
- Yields: Makes around 10-12 parathas
Ingredients
- For the dough
- 3 cups all purpose flour (maida)
- 1/2 tsp Baking powder
- 1/8th tsp Baking Soda
- 1 tbsp sugar
- salt to taste (approx 1 tsp)
- 1/4 cup oil
- 1/2 cup Yogurt
- 1 tbsp Ghee
- For the filling
- 1 red onion (gives a great color)
- 2-3 green chillies, v thinly sliced (or as per taste)
- 1/4 tsp carom seeds (ajwain)
- 1/2 tsp grated ginger
- 1/4 tsp cumin
- 1/4 tsp fennel (optional)
- 1 cup paneer
- few sprigs of cilantro, chopped finely
- a little salt (make sure to adjust accordingly since the dough has salt too)
Method
1.
Place all the dry ingredients for the dough together and mix well.
2.
Now add the wet ingredients to the dry mixture.
3.
Mix well.
4.
Place this mixture on a lightly floured surface
5.
and knead well for few minutes
6.
until it becomes a smooth pliable dough
7.
Place it in a bowl, cover and let it sit for 1-2 hours.
8.
Meanwhile mix all the ingredients for the filling together in another bowl.
9.
After the dough has been sitting for the specified hours, take a small ball and using a rolling pin roll into a very small circle.
10.
Make a small ball of the filling, smaller than the dough circle so that it can fit within the dough enclosing.
11.
Bring all the sides of the dough together to the top, covering the filling.
12.
Bunch it up together, pinch it so that it closes completely.
13.
Now lightly using your palm, press down the dough.
14.
You will see that the seam has almost disappeared.
15.
Now using a rolling pin, very gently roll the filled dough.
16.
Roll it out to a desired thickness making sure that you don't press it too hard and that the filling does not come out of the dough.
17.
Now place this on a greased non stick or cast iron pan and cook until browned on both the sides.
Serve them warm. Can you see the soft and bread'y texture of the kulchas in the picture below? Heaven! If you cannot serve them pronto, then stack them up and cover them with aluminum foil and re heat them in an oven. Serve them with Channa Masala which is usually what Kulchas are enjoyed with. But I have also enjoyed them with Channa Palak, Saag Paneer, Dal Makhani etc. Any spicy gravy based dish would work :)
Filed Under these categories
- 287 Course
- 366 Cuisine
- 45 Flatbread
- 180 Indian Recipes
- 705 Kid Friendly
- 336 Main Course
- 8 Naan and Kulcha
- 224 Protein Rich
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6 Member Reviews
By Anamika69 on Sep 15, 2012
Just for the fun of trying something different, I used this kulcha recipe and made aloo gobi kulcha with 2 cup wheat and 1 cup maida.Added 1 mashed potato and grated cauliflower to the filling with some chilli and coriander powder. Made your dhal makhani too.Initially I was apprehensive looking at end result. But it was absolutely delicious. Never ever enjoyed a roti this much before. The kids were full of praises and licked their plate clean. Thanks for giving us an enjoyable filling meal:)![\"smiley\"](\"http://chefinyou.com/wp-includes/Text/ckeditor/plugins/smiley/images/regular_smile.gif\" "\\"smiley\\"")
By Shadia on Jul 17, 2012
My kulchas turned out real yummy....
So yummy that there wasn't any left to click and capture
42 Comments
By ken on Oct 22, 2016
it looks like you are making on big one. is this correct or do I separate into smaller pieces and then follow the recipe? thanx in advance
No, I actually make smaller pieces to make multiple Kulchas (you can see that in the pictures). This would make anywhere from 10-15 kulchas --DK
By Meghana on Jul 14, 2014
I do not have baking soda nor yeast!! :-? Is there any other alternative u can use??
I do have baking powder! Will jus that with all purpose flour suffice!! I was planning to make this tonight but guess I'll have to wait until your response on this!
I havent tried with baking powder. see if this chart is of any help. Baking Substitutes 101.
By Jyothi on May 2, 2013
Thanks for a nice recipe! I'm going to try subbing some APF with whole wheat flour. I was also wondering if these could be made a day in advance, stored in the fridge and reheated.
By simmi on Apr 27, 2013
hi...my dough didnt turn 'pliable' at all...rough an breaky..qwhy would that be??i didnt have ghee so used same amount of melted butter :-| .... pls help..iv put it under cover hope it doesnt turn out 2 bad!
By meenakshi on Oct 13, 2012
hi, just made this for dinner. replaced APF with whole wheat. turned out super delicious. Thanks DK :-P
By Paneer Kulcha & Kashmiri Kulcha » Sizzlingveggies on Jun 15, 2012
[...] the ingredient that differentiates it from Naan. I made Paneer-Onion Kulcha (recipe from here) and tried another variety of dry fruits Kashmiri Kulcha (Thanks to my sis, she was the one who [...]
By Wild Woman on Feral Acres: A Well-rounded Flatbread | The Rambling Epicure on Oct 20, 2011
[...] This Chef in You entry contains the recipe that presented my jumping off place. If you’ve never prepared kulcha, you may benefit from reviewing the numerous photographs included with their recipe. [...]
By Gayathri on May 27, 2011
This is amazing! 8) My entire family enjoyed it thoroughly! Gr8 recipe! Love this site ! Keep growing :wink: :) :-P :lol:
By Natasha on Mar 6, 2011
Hi! I absolutely love your blog. Can i substitute maida with wheat flour for this? i would love to make it a little more healthier.
Thank you so much Natasha. Yes, you can totally sub it for wheat flour. Pls do refer Chefinyou Member Sandhya's version of the same with wheat flour. http://chefinyou.com/i-made-this/?rid=2885
By Judi on Mar 6, 2011
could you put dried fruit and nuts in this recipe? :?:
I am sure it wont hurt to try :) I guess any filling would work
By A Well-rounded Flatbread | Middleground Farm on Mar 3, 2011
[...] This Chef in You entry contains the recipe that presented my jumping off place. If you’ve never prepared kulcha, you may benefit from reviewing the numerous photographs included with their recipe. [...]
By Tanushree on Feb 25, 2011
These kulchas are really gr8...... my papa was very happy after eating this and given me 200rs. as a reward....thanx 2 u...... :)
By Maahi on Dec 27, 2010
Very nice and fluffy parantha like kulcha. I will definitely make it this weekend.
By Megha on Nov 22, 2010
i like ur recipe and i made panner makhani........it was so lovly lunch..thanks
By lana on Jul 17, 2010
awesome stuff, what about gluten free, my daughter is suffering without good bread like wraps etc.
By sunita on Jun 15, 2010
:?: what is red onions and can i use the normal onions
Oh yes sure Sunita. Red Onions are just red colored onions which are usually little milder than normal ones. but its not essential for this recipe. Normal ones will work equally well :) --DK
By Gaya on Jun 8, 2010
yesterday i made this paneer onion kulchas and served it with channa. i made with 2 cups wheat flour and 1 cup APF. it was really good. thanks for this wonderful recipe
By Ameya on May 28, 2010
Hi,
I love your blog! Its so professional and so inspiring :) I have just started my blog, and I plan on trying this recipe(and others too!) very soon :) I wanted to ask, how many kulchas does this recipe make? Thanks.
Ameya
Thanks Ameya :) I think this recipe makes easily 10-14 kulchas, of course depending on the thickness of your kulchas --DK
By Narendran on Apr 27, 2010
delicious...its good
By archana Subramanian on Apr 26, 2010
:) I made the Paneer Onion kulchas yesterday and it was the best ever.. so good.. thanks for sharing the recipes with us. i am planning to try out your Taro (low calorie) today! Once again thanks and have a great week!
By Rose on Apr 6, 2010
Love the recipe and I am definitely going to try this one out soon. Pictures are really good and the Kulchas look Yummy.
May you have every success.
Rose
By Jyothi Mcminn on Mar 28, 2010
I usually add 2 cups of flour and 1 pkt of biscuit mix which already has baking soda and powder and add 1/2 stick of unsalted butter. this makes soft and easy to roll. I keep the flour in a small container to dust and also fill half with the baking mix and am keeps this soft. try it sometimes.
I sure will Jyothi. Thanks for the tip :) --DK
By CurryLeaf on Mar 23, 2010
Wow,so my tonight's dinner is fixed.I have already bookmarked your onion one and this seems more heartier YUM YUM
By srimathi on Mar 23, 2010
AWESOME!! thank you so much for this recipe and bringing out the difference between naan and kulcha. I used to always thought it was stuffed naan. Only now I know that BP and BS makes it kulcha. It has inspired me to make it for dinner. I am out of all purpose flour so maybe it will be with whole wheat flour. Will get back to you with the result.
Oh yes wheat flour works great too :) --DK
By vanamala on Mar 23, 2010
wow perfect kulchas.... :roll:
By Deepa G Joshi on Mar 23, 2010
these look so delicious..loved the clicks and the step by step presentation..
By Radhika on Mar 23, 2010
wow, great step by step tutorial. thanks for sharing
By Bharathy on Mar 22, 2010
Wow!! Wonderful step by step illustrations of making the Indian Bread!!...Love the stuffing..My daughter would Love this..Very nice Dhivya :)
By Alka on Mar 22, 2010
Bookmarked :-)
By Shweta on Mar 22, 2010
i was looking for the same recipe , thanks so much
By Priya on Mar 22, 2010
i like the way u showed stepwise pics...The thin layer kulcha and thick layer of stuffing..wow..u did it too gud..i cant resist to have one...
By Nancy on Mar 22, 2010
they look absolutely delicious.....Is there a version of these made without wheat (ie., gluten free)? If so, what kind of flour?
By musical on Mar 22, 2010
Kulchas are always soooooooooooo yummy, aren't they!
Oh YESSSS! They sure are musy! Luv them! --DK
By sailaja on Mar 22, 2010
Turned out so soft.........perfect
By mridhu on Mar 22, 2010
the kulchas look perfect !
By shyam on Mar 22, 2010
And here I thought kulchas had egg in the dough... but what do I know! I'll be making these tomorrow, I think!
By soumya on Mar 22, 2010
ohh man...i love this kulcha...nice combo.
By Indhu on Mar 22, 2010
awesome DK.. love this recipe... I steer clear of making stuffed parathas since I end up with an awful mess all over my counter.. but these pictures are way too tempting... will try these soon :)
By Divya Vikram on Mar 22, 2010
Looks so delicious. love the last pic! Any suggestions to serve these with?
Have updated the post with the suggestions Div - see the last para above the last pic :) Hope you find it useful :) --DK
By Priya Mitharwal on Mar 22, 2010
Wow, this looks super yummy, I love kulcha, so will have to try this one.
By Doli on Mar 22, 2010
hey I had seen 20% off Kitchen aid appliances in Target.com.. you might want to check them out
By Maggie on May 21, 2017
Now that's a challenge that I am willing to try. Will post when I make a version that tastes as good Maggie :) --DK