Paneer Kulchas, Paneer Kulcha Made with Yeast

by Tarla Dalal

A North Indian, scrumptious kulcha recipe made with a paneer stuffing! Taste great as a snack or a meal.

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 30 cookbooks This recipe has been viewed 21762 times

Kulchas might taste heavenly and feel exotic, but the fact is that they are not difficult to make, if only you know the right method. Here is an easy-to-follow recipe to make perfectly-textured kulchas.

The secret lies in handling the yeast properly. Make sure the water is warm, and not too hot or cold, because that will fail to activate the yeast. Once you see bubbles after five minutes or so, it means your yeast mixture is ready to use.

Now, just follow the rest of the procedure to make tasty Paneer Kulchas stuffed with a succulent mixture of crumbled and spiced paneer.

All in all a completely lip smacking kulcha which can be enjoyed with curds , pickles and chutney. Chole or dals like Dal Makhani and Moong Dal with Spinach also make a good combo with the Paneer Kulchas.

Add your private note

Paneer Kulchas, Paneer Kulcha Made with Yeast recipe - How to make Paneer Kulchas, Paneer Kulcha Made with Yeast

Tags

Resting time: 35 minutes Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 601 hours 5Makes 5 khulchas
Show me for khulchas

Ingredients

For The Dough
1 cup plain flour (maida)
1 tsp dry yeast
1 tsp sugar
1 tbsp oil
salt to taste

For The Paneer Stuffing
1/2 cup crumbled paneer (cottage cheese)
1 tsp oil
1 tsp finely chopped green chillies
a pinch of turmeric powder (haldi)
1/4 tsp dried fenugreek leaves (kasuri methi)
salt to taste

Other Ingredients
plain flour (maida) for rolling
5 tsp oil for cooking

Method

For the dough

Combine the dry yeast and enough warm water in a small bowl, cover with a lid and keep aside for 5 minutes.
Combine all the ingredients including the yeast-water mixture into a deep bowl, mix well and knead into a soft dough using enough water.
Cover the dough with a lid and keep aside for 30 minutes.

For the paneer stuffing

Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds.
Add the paneer, turmeric powder, dried fenugreek leaves and salt and mix well.
Divide the stuffing into 5 equal portions. Keep aside.

How to proceed

Divide the dough into 5 equal portions.
Roll out a portion of the dough into a 100 mm. (4”) diameter circle and place one portion of the paneer stuffing in the center of the circle.
Bring together all the sides in the center, seal tightly and again roll out into a 150 mm. (6”) diameter circle, using a little plain flour for rolling.
Heat a non-stick tava (griddle) and cook the kulcha, on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides.
Repeat steps 2 to 4 to make 4 more kulchas.
Serve immediately.