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Paneer Stuffed Kulcha

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course breads
Cuisine punjabi
Servings 810 kulchas


  • 2 cups Spelt flour
  • 2 cups All purpose flour (Or use 4 cups of all purpose flour)
  • 1 tsp Baking powder
  • ¼ tsp Baking Soda
  • 1 tsp Salt
  • ½ cup Yogurt
  • 1 tbsp Flaxseed meal (mixed in 3tbsp water/ or use 1 egg or equivalent egg replacer)
  • 2 tbsps Ghee / Butter Oil
  • Milk water or warm - as needed to mix the dough

Filling/ Stuffing:

  • 1 cup Paneer - grated
  • 3 tbsps Cilantro - finely chopped
  • 1 tsp Chaat Masala
  • 1 tsp chili powder Red (or more to taste)
  • Salt - as per taste


  • Prepare the dough: Sift the flours, salt, baking powder and baking soda. Combine yogurt, flax seed meal mixture and oil. Add the wet ingredients to dry ingredients and mix to combine. Use milk or water to form a dough, knead for 5-6 minutes until smooth and pliable. I used my stand mixer and it worked perfectly. Cover and rest for 2-4 hours.
  • Prepare the filling/ stuffing: Combine all the ingredients under filling/ stuffing. Divide the mixture into 8-10 equal parts and from balls out of it.
  • Make the Kulchas: Place a pizza stone or inverted baking sheet and preheat the broiler to HI. Divide the dough into 8-10 equal parts. Place the paneer filling in the center, cover the filling with the dough and roll into 6" round circle. Don't roll the kulchas too thin.
  • Place 1 or 2 kulchas on the pizza stone and broil for 1-2 minutes or until brown spots form on the top, flip and cook for 1 more minute. Remove from the oven, brush with butter (if desired). Keep covered and serve hot with your favorite curry.
  • Kulchas can be made on the stove top too similar to regular roti or paratha.


I served our kulchas with Rajma Masala (Red kidney curry).
Lets check out what my fellow marathoners have cooked up for BM# 24.