2:31 Minutes
Recipes
4 Servings
Paneer Kulcha is a popular North Indian flatbread stuffed with a spicy paneer filling and cooked until golden and flaky. Prepared using King’s Soyabean Oil, this kulcha turns soft inside with a crisp, delicious outer layer—perfect for a hearty meal.
This recipe brings authentic Amritsari flavours to your kitchen with a perfectly spiced paneer stuffing and soft, flaky kulcha. King’s Soyabean Oil helps achieve a light texture while enhancing the cooking process.
Paneer Kulcha has a rich, mildly spicy, and tangy flavour. The stuffed dough is rolled, topped with spices, and cooked on a hot tawa until golden and slightly crisp.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take refined flour (maida) in a mixing bowl.
Add salt, sugar, baking soda, and baking powder.
Add curd to the mixture for softness.
Pour in a small amount of King’s Soyabean Oil.
Gradually add water and knead into a soft dough.
Knead well until smooth and elastic.
Cover and let the dough rest for some time.
Take grated paneer in a bowl.
Add chopped coriander leaves for freshness.
Mix in green chillies and grated ginger.
Add red chilli powder, garam masala, and amchur powder.
Add salt according to taste.
Mix everything well to evenly distribute the spices.
Divide the dough into equal portions.
Flatten each portion slightly using your hands.
Place a spoonful of paneer filling in the center.
Bring the edges together and seal properly.
Flatten gently and roll into a kulcha shape.
Ensure the stuffing is evenly spread inside.
Sprinkle black sesame seeds over the rolled kulcha.
Add chilli flakes and a pinch of ajwain.
Sprinkle chopped coriander leaves.
Press lightly so the toppings stick well.
This enhances both flavour and appearance.
Heat a tawa or griddle on medium flame.
Place the kulcha on the hot surface.
Cook until bubbles start forming.
Flip and cook the other side evenly.
Apply a little King’s Soyabean Oil for a golden finish.
Cook until both sides are crisp and golden brown.
Remove the kulcha from the tawa.
Apply a generous amount of butter on top.
Serve hot with chole, curd, or pickle.
Enjoy the soft and flavourful kulcha.
Best served fresh for maximum taste.
King’s Soyabean Oil is ideal for making kulchas as it provides a light texture and helps achieve even cooking without making them heavy.
King’s Soyabean Oil offers a neutral flavour, while butter and ghee add richness and mustard oil gives a stronger taste that may overpower the kulcha.
Use curd in the dough and knead well to achieve a soft and fluffy texture.
Yes, you can bake it in an oven for a more authentic tandoor-style result.
King’s Soyabean Oil is a good choice as it keeps the kulcha light and soft.
This happens if the dough is thin or not sealed properly. Ensure proper sealing before rolling.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
