“Kulcha” is a type of leavened flatbread. It is a popular dish in North Indian Cuisine and is served with spicy veg or non-veg curries such as Chole, Chicken Masala, Curd, Raita, Pickle or Dal Makhani. It is made in the big clay tandoor. Usually, it is not made as a daily food in houses but is served in restaurants because it requires big clay tandoor or oven to make. People eat the non-leavened flat bread such as roti, chapati or parathas daily at home. Kulchas can be made plain or with different stuffings such as paneer, potato, mix vegetables.
I have made kulcha stuffed with paneer (cottage cheese). Since we do not have the clay tandoors at home, I have made it on tava and roasted it on the open gas flame. Making it on the tava and then roasting it on open flame gives the same taste and texture. It is easy to make. The process of making Paneer Kulcha has three steps:
Making paneer stuffing
Rolling and roasting the kulcha
The Kulcha is made from refined flour or maida. But since I wanted to make it more healthy I have used less maida and more whole-wheat flour. The Paneer Kulcha made with whole wheat flour is soft even when cold.
The spices in the paneer stuffing can be adjusted. If you require more then add chopped green chili and more red chili powder. I have sprinkled kalonji or nigella seeds while rolling the kulcha. You can replace it with white or black sesame seeds if Kalonji is not available. I have served the kulcha with boondi raita for a lazy Sunday lunch. You can serve it with curry or dal of your choice and with different pickles. It tastes equally good with butter. It can be served during breakfast, lunch or dinner.
I am sharing with you the step by step video and photo of the above recipe.
Whole Wheat Paneer Kulcha
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A leavened flat bread made with whole wheat flour and stuffed with spicy paneer filling. It is made on tava and then roast on open gas flame.