Whole Wheat Paneer Kulcha: A Delicious and Healthy Indian Flatbread
2 hours 45 minutes
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About Whole Wheat Paneer Kulcha: A Delicious and Healthy Indian Flatbread
Imagine biting into a warm, fluffy kulcha, the spiced paneer filling melting in your mouth. This Whole Wheat Paneer Kulcha recipe brings that incredible Indian street food experience right to your kitchen, offering a healthy and flavorful twist on the classic.These soft, pillowy flatbreads are surprisingly easy to make, even without yeast! Cooked to perfection on a tava, they boast a delightful char and an irresistible aroma. It's a restaurant-quality dish achievable in your own home.Pair these delicious whole wheat kulchas with your favorite chole or a rich, creamy vegetable gravy for a truly authentic and satisfying Indian meal.
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Recipe Time & More
Prep2 hours 30 minutes
Cook15 minutes
Total2 hours 45 minutes
Ingredients
For the Dough
- 4 cup Whole Wheat Flour whole
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 ½ tsp Sugar
- 1 tbsp Ghee
- 3 tbsp Oil
- ⅔ cup Yogurt
- 1 cup Milk warm
- 1 cup Water (if needed), warm
For the Paneer Filling
- 1 ½ cup Cottage Cheese grated
- 4 tsp Coriander chopped, finely
- ⅔ tsp Pepper black, ground
- 1 tsp Chaat Masala
- 1 tsp Chili (optional), chopped, finely, green
For Garnishing
- 1 tbsp Sesame Seeds white
- 1 tbsp Sesame Seeds black
- 1 tsp Coriander (optional), chopped
- 1 tsp Garlic (optional), chopped
Instructions
- In a large bowl, sift together the whole wheat flour, baking powder, salt, and sugar. This ensures a light and airy dough.
- Add the ghee, oil, and yogurt to the dry ingredients. Mix well.
- Gradually add the warm milk and mix until a shaggy dough forms. If needed, add warm water, a little at a time, until a smooth and soft dough comes together.
- Cover the dough with a damp cloth and let it rest for 2 hours. This allows the gluten to develop, resulting in softer kulchas.
- After 2 hours, knead the dough again for 2 minutes. Cover and set aside while you prepare the filling.
- In a separate bowl, combine the grated paneer, chopped cilantro, chaat masala, and black pepper. Mix well.
- If using, add the finely chopped green chilies to the paneer mixture.
- Divide the dough into small balls. Roll each ball into a thin circle, like a small puri.
- Place 1 ½ teaspoons of the paneer filling in the center of each circle. Bring the edges of the dough together to enclose the filling completely, forming a stuffed ball.
- Lightly dust a rolling board with flour. Roll each stuffed ball into a slightly thicker circle.
- Sprinkle the top with white and black sesame seeds. Gently press the seeds into the dough. You can also add chopped cilantro and garlic at this stage, if desired.
- Roll the kulcha again lightly to embed the seeds and herbs.
- Heat a tava (griddle) over medium heat. Ensure the tava is hot before placing the kulcha on it.
- Cook the kulcha for a few minutes per side, or until golden brown spots appear. Flip and cook the other side briefly.
- Flip the kulcha again and gently press down with a spatula. This will help it puff up. Remove from heat and brush with butter or ghee.
Recipe Notes
Good To Know
- Be mindful of the salt quantity, as it's used in both the dough and the stuffing.
- You can use all-purpose flour (maida) or a 50/50 mix of wheat flour and maida.
- If using a grill oven, preheat it to 200°C. Place the raw kulcha in a baking dish and cook for 3-4 minutes per side, or until brown spots appear.
Expert Tips
- For extra flavor, brush the cooked kulchas with melted butter or ghee.
- Experiment with different stuffing variations, such as paneer, spiced cauliflower, or mixed vegetables.
- Serve hot with yogurt, chutney, or a side of chole (chickpea curry).
Storage Instructions
- Store leftover kulchas in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze the kulchas for up to 2 months. Reheat in a dry skillet or oven until warmed through.
Also See
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Recipe Nutrition
Calories: 996kcalCarbohydrates: 140gProtein: 40gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 27mgSodium: 653mgPotassium: 437mgFiber: 6gSugar: 10gVitamin A: 375IUVitamin C: 1mgCalcium: 398mgIron: 10mg
Ruchi Shah
Articles: 8
3 Comments
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I’m thrilled to try this recipe!
Looks so incredible! Thank you for sharing.
Thanks for the inspiration! Looks tasty.