Traditionally kulcha recipe hails from Punjabi cuisine and hence it also referred to as Amritsari kulcha naan. In Punjab, there are several varieties of kulcha recipe which differs with its stuffing. This recipe post mainly talks about the paneer stuffed kulcha recipe which is popularly known as Paneer kulcha. Normally these are prepared in the tandoor or in the oven, but I have prepared these kulchas on tawa.
Ingredients
1 cup maida/all-purpose flour
1 cup wheat flour/gehun ka atta
1/4 cup curd
1 tsp baking powder
1/4 tsp baking soda
1 tsp sugar
1 tsp salt
Water as required
for stuffing:
2 cups grated paneer
1 finely chopped green chilli
1 tsp grated ginger
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp amchur/dry mango powder
1/2 tsp ajwain/caraway seeds
2 tsp finely chopped coriander leaves
1/2 tsp salt
Other ingredients:
2 tsp black sesame seeds/ til
3 tbsp coriander leaves finely chopped
2 tbsp butter
Procedure
In a large mixing bowl add maida, atta, ¼ cup curd, 1 tsp baking powder, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt and 2 tsp oil.
Mix well, making sure everything is combined well. Add 1/2 cup lukewarm water and knead the dough for 10 minutes.
Add more water if required, and knead to a smooth and soft dough. Grease the dough with oil. Cover and rest for 2 hrs, in a warm place.
To prepare the stuffing, take grated paneer in a bowl, add all the other ingredients mentioned. Combine all the ingredients well, and your stuffing is ready.
After 2 hours knead the dough slightly to remove if any air presenting in the dough.
Pinch a ball sized dough and dust with maida. Roll it into a 5-inch circular disc.
Place a ball sized paneer stuffing in the centre, bring the edges to the centre and start pleating. Join the pleats together and press them tightly.
Reverse the ball and sprinkle some sesame seeds and chopped coriander leaves, press it with your fingers.
Flip it over making sure the sesame seeds and coriander leaves face down.
Gently roll to oval shape using a rolling pin. make sure you do not make it too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size.
Brush with water over kulcha. make sure you coat uniformly. this helps kulcha to stick on tawa.
Slowly flip the kulcha and put it on hot tawa. remember, be gentle and put the water coated side down to tawa.
Gently press the kulcha, this helps the kulcha to stick on to the tawa and when you can flip the tawa upside down it will be intact.
Now after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown and puffs up.
Gently scrape the kulcha from the bottom and remove it, brush some butter (this is optional, however, helps to make your kulcha stays soft for a longer time)
Serve hot kulcha with any side dish of your choice.
Note: If kulcha falls, while tilting the tawa, you can cook it directly on the flame or on tawa.
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