Learn how to make ultra-flaky Amritsari-style Paneer Kulcha with me. These flatbreads are famous in North India for their crispy layers of dough and delicious variety of fillings. My version is stuffed with soft paneer, onions, ginger, chillies and a blend of toasted spices. I grill each Kulcha over an open flame and finish the flaky breads with a pool of melting butter.
Prep Time1 hourhr15 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr45 minutesmins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: bread, cheese, kulcha, naan, north indian, paneer, paratha
Servings: 6
Author: Sanjana
Ingredients
For the dough:
300gplain flourall-purpose flour/maida
50gplain yoghurt
2tspsugar
3/4tspsalt
1tspbaking powder
150mllukewarm water
1tbspoilI used sunflower
For laminating the dough:
50gbuttersoftened
25gplain flourall-purpose flour/maida
For the filling:
225gpaneergrated or crumbled
2tbspcoarse semolina or plain flour
75gred onionfinely chopped
2green chilliesfinely chopped
1tbspfresh gingergrated
1tbspchopped fresh coriander leaves
1tspwhole coriander seeds
1tspamchur
1/4tspwhole fennel seeds
1/4tspwhole cumin seeds
1/4tspkasoori methi
1/4tspajwain
3/4tspsalt
You will also need:
Extra flour for rolling
Extra oil for rolling
50gfresh corianderfinely chopped
1tbspkasoori methi
Butterto serve
Instructions
To make the dough:
In a large bowl, combine the flour, salt, sugar and baking powder. Stir to combine. Make a well in the centre and add the yoghurt and water. Mix well to form a dough. Knead for 3-4 minutes.
Add the oil and knead again for 7-8 minutes until smooth and soft. It’s okay if the dough feels slightly sticky. Place the dough in a bowl and cover with a damp tea towel. Allow to rest at room temperature for 30 minutes.
To make the paneer filling:
Dry roast the coriander seeds, cumin seeds, ajwain, fennel seeds and kasoori methi for 90 seconds, or until aromatic. They should turn a shade darker but not turn brown or black. Crush the spices in a pestle and mortar. Some coarse bits are fine but the majority should be well ground.
In a large bowl, combine the paneer, semolina (or flour), onions, chillies, ginger, amchur, coriander leaves, salt and the ground spices. Use your hands to combine the filling ingredients well.
Begin to squeeze the filling in your hands to mash it as if you were kneading dough. It’s ready when it feels quite smooth and holds its’ shape when you squeeze it together.
Divide the filling into 6 equal portions (weighing about 60g each).
To laminate the Kulcha dough:
Uncover the rested dough and give it a brief knead, about 30 seconds. Dust a large, clean work surface with some flour and begin to press the dough out into a large oval or rectangle, measuring about 20-25cm or 8-10 inches. You can use a rolling pin for this if you like.
Spread the dough with 50g softened butter and sprinkle with 25g plain flour. Roll the dough up into a log, as though you were making cinnamon rolls. Divide the dough into 6 equal portions.
Pinch the ends of the dough closed and pull them together the bottom of the dough to form a ball. The butter should now be enclosed inside. It’s okay if some butter leaks out too. This is a very forgiving recipe. Flatten the dough balls slightly.
To fill the Kulcha:
Take one portion of dough and keep the rest covered with a damp tea towel. Begin to flatten the dough out to around 8cm-10cm in diameter, keeping the middle part slightly thicker than the edges.
Place a portion of paneer filling on top and carefully bring the sides of the dough around to enclose the filling inside without pulling or tearing it. Pinch the dough together to fully enclose the filling inside. There should be no gaps or holes the filling could escape from during rolling. Repeat for the remaining dough and filling portions. Chill in the fridge for 5-10 minutes.
To roll out the Kulcha:
Place a portion of filled dough a wooden board or clean work surface, drizzle with a small amount of oil.
Next, use your fingers to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly.
You can continue to use your fingers to press the dough all over to form a round Kulcha. You can also use a rolling pin to roll the dough a little thinner. Stop once the Kulcha reaches 20cm (8-inches) in diameter. It should be around 1/2cm thick.
Mix together coriander leaves with 60g fresh coriander leaves with 1 tbsp kasoori methi.
Sprinkle the surface of the Kulcha with a pinch of the coriander and methi mixture. Now gently make indentations over the entire surface of the Kulcha using your fingertips (be gentle — we want craters not holes).
To cook the Kulcha:
Heat a tawa or non-stick frying pan over a medium-low heat. Gently and carefully lift the Kulcha and spread water over the bare base (not the side with coriander). Slap the Kulcha down on the preheated pan and cook over a medium-low heat for 90 seconds. Flip and cook the other side for 30-40 seconds or until golden all over.
Optional step: For a tandoori flavour, use a pair of metal tongs to roast the cooked Kulcha over an open flame until beautifully charred.
Remove from the heat and spread the Kulcha with butter. Serve hot.
Repeat this process for the remaining 5 Kulcha. Serve them hot with your favourite pickle, plain yoghurt or raita.