Paneer Kulcha

Masaledaar paneer stuffed kulcha – the ultimate in Delhi street foods. This is a Sanjeev Kapoor exclusive recipe.

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Paneer Kulcha

Main Ingredients Refined flour (maida), Baking powder
Cuisine Punjabi
Course Breads
Prep Time 51-60 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Paneer Kulcha

  • 3 cups Refined flour (maida)
  • 1 teaspoon Baking powder
  • 1 teaspoon Sugar
  • to taste Salt
  • for basting Butter 5 tablespoons +
  • 1 cup Milk
  • For stuffing
  • 200 grams Paneer (cottage cheese) crushed
  • 1 teaspoon Garam masala powder
  • 4 Green chillies chopped
  • 2 tablespoons Fresh coriander leaves chopped
  • 1½ teaspoons Chaat masala
  • 1½ teaspoons Red chilli powder
  • 1 medium Onion chopped


  1. Mix together the refined flour and baking powder in a bowl.
  2. Mix sugar, salt, butter and milk and add to the flour and knead into a soft dough. Cover with a damp cloth and set aside for forty minutes.
  3. Preheat oven to 200°C / 400°F.
  4. For the stuffing mix together cottage cheese, garam masala powder, green chillies, coriander leaves, chaat masala, red chilli powder and onion.
  5. Divide both the dough and the stuffing into eight equal portions. Roll each dough portion into a ball, spread it slightly on your palm and place a portion of the stuffing on it and close in the edges and press lightly to seal.
  6. Further roll it out into a thick roti of 5 to 6 inch diameter. Place the rotis, two at a time, on a baking tray and bake, basting with butter in between, for eight minutes.
  7. Take it out of the oven, cut into wedges. Serve hot.