Paneer Kulcha Recipe - Kulcha with paneer stuffing.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Paneer (cottage cheese)(पनीर), Onion(प्याज़ )

Cuisine : Hyderabadi

Course : Breads

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Paneer Kulcha

English: Cottage Cheese
A favourite with the vegetarians, this product made from milk is quite common, especially in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

You can also find more Breads recipes like Nachani Puri, Gur Mawa Roti, Parantha, Roomali Roti. Or try out these recipes from Hyderabadi Cuisine like Methi Chaman Biryani, Elaichi Phirni, Mushroom Ka Korma, Soya Nugget Do Piaza.

Paneer Kulcha Recipe - How to make Paneer Kulcha


Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Paneer (cottage cheese) grated200 grams

  • Onion 1/2

  • Onion 1/2 medium

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Onion seeds (kalonji) as required

  • Butter as required

  • For dough

  • Refined flour (maida) 2 cups

  • Baking powder 1/2 teaspoon

  • Baking soda 1/4 teaspoon

  • Salt 1/2 teaspoon

  • Sugar 1 teaspoon

  • Milk 1/2 cup

  • Yogurt 1 tablespoon

  • Oil as required


Step 1

ift the flour together with the baking powder, baking soda and salt into a bowl. Add the sugar, milk, yogurt and knead well into a medium soft dough.

Step 2

Apply 1 tbsp oil on the dough, cover with a damp cloth and set aside for 1 hour. Chop onion and mix it with paneer in a bowl. Add salt and red chilli powder and mix well

Step 3

Grease your palms with a little oil and take a portion of the dough on one palm. Spread the dough with your fingers, place a portion of the stuffing in the centre, gather the edges and seal it well to enclose the stuffing completely and roll into pedas.

Step 4

Use up the remaining dough and stuffing similarly. Put a little oil on each peda, and press lightly. Keep them aside for 15 minutes.

Step 5

Sprinkle a few onion seeds over each peda. Dampen your left hand with water, place a peda over it and spread, using both hands, into a round kulcha.

Step 6

Heat a non stick tawa. Place a kulcha over it with the side dampened with water facing down. Cover and cook till the underside is golden. Flip, cover and cook till the other side is equally golden.

Step 7

Serve hot drizzled with butter.

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