Paneer Stuffed Wheat Kulcha (Baked Kulcha)

A simple and no-fail recipe for Baked Whole Wheat Paneer Kulcha! Soft, fluffy in texture, this is a non-yeasted Indian flatbread, made using wheat flour, curd, baking soda and baking powder.

Kneading and stuffing similar to Tawa Paneer Kulcha. Baking time and temperature differs from oven to oven. Please follow as per your oven.

I have used the 250 ml standard size measuring cups here. The given recipe yields 12 medium-sized Kulcha approx. Here’s the recipe..

Ingredients

Whole Wheat Flour – 3 cups
Baking Powder – 1 tsp
Baking Soda – ¾ tsp
Curd – 1 cup
Sugar – 2 tsp
Salt to taste
Oil – 1 tbsp
Warm Water to knead
Milk/Oil to brush

For Stuffing

Paneer – 200 g
Garam Masala – ½ tsp
Chaat Masala – ½ tsp
Black Pepper Powder – ¼ tsp
Ajwain – ¼ tsp
Salt to taste

To Garnish (optional)

Crushed Coriander Seeds – 1 tbsp
Kalonji – 2 tsp
White Sesame Seeds – 2 tsp
Fresh Coriander Leaves – 1 tbsp, finely chopped

Method

In a large kneading bowl, mix together wheat flour, baking powder, baking soda, oil, salt and sugar.
Add curd and water. Knead into a soft pliable dough. Smear a tsp of oil over it.
Cover and let it rest for 3 to 4 hrs.
Meanwhile, crumble the paneer. Add garam masala, chaat masala, pepper powder, ajwain and salt. Mix well and keep it aside.
Mix the ingredients given for garnishing. Keep it aside.
Preheat the oven for 10 mins at 220 C.
Take a medium-sized ball out of the dough. Fill generous amount of the paneer filling and roll out. Keep it thicker than usual parantha.
Place it on a greased/lined tray. Brush it with milk or oil.
Sprinkle little amount of garnishing mixture and press it gently. This step is completely optional.
Bake at 220C for 10 to 15 mins or until it fluffs up and get golden colour.
Serve hot with a dollop of butter accompanied with Chole or Pindi Chole.