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..
- 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
- 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
- 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.
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