Paneer Stuffed Wheat Kulcha (Tawa Kulcha)

This popular Indian flatbread from the land of Punjab needs no introduction. Paneer stuffed Wheat Kulcha is so soft, fluffy and wonderfully delicious in every bite. When served with spicy and tangy chole it becomes a wholesome meal.

How to make Paneer Stuffed Wheat Kulcha?

This is a no-fail recipe. It’s a non-yeasted flatbread prepared using whole wheat, curd and baking soda. Not much of a kneading too! Only thing is take care to knead the dough into a soft, smooth dough and rest it well. I have used very basic masalas for the paneer stuffing in this recipe because we were having it with rich, spicy street-style chole. You can prepare the stuffing as per your taste.

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

Ingredients

Whole Wheat Flour – 3 cups
Baking Soda – ¾ tsp
Curd – 1 cup
Sugar – 2 tsp
Salt to taste
Cooking Oil for tawa cooking
Warm Water to knead

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 soda, 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.
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.
Sprinkle little amount of garnishing mixture and roll out once gently. This step is completely optional.
On a hot tawa or griddle, place the kulcha and cook both the sides applying oil.
Serve hot with a dollop of butter accompanied with Chole or Pindi Chole.