Warm, richly spiced, and built for a satisfying meal, Paneer Kulcha Recipe | Paneer Stuffed Kulcha Naan - Dhaba Style is a vegetarian Indian roti made with maida, baking powder, and baking soda in about 170 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 170 minutes
  • Yield: 10 Servings
  • Category: roti
  • Cuisine: Indian

Ingredients

For dough:

  • 2 cup maida
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp sugar
  • ¼ cup curd
  • milk (for kneading)
  • 2 tsp oil (for greasing)

For paneer stuffing:

  • 200 gram paneer (crumble)
  • 2 chilli (finely chopped)
  • 1 inch ginger (grated)
  • ½ onion (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp cumin powder
  • ¼ tsp kala namak
  • 1 tsp aamchur
  • ½ tsp salt

Other ingredients:

  • kalonji / onion seeds
  • coriander
  • butter (for greasing)

Method

  1. Firstly, in a large bowl take 2 cup maida, ½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt, 1 tsp sugar and mix well.
  2. Add ¼ cup curd and mix well.
  3. Mow add milk as required and start to knead the dough.
  4. The dough will be sticky in beginning; keep kneading till the dough turns soft.
  5. Add 2 tsp oil and continue to knead well.
  6. Cover and rest for 2 hours.
  7. To prepare the paneer stuffing, in a bowl, take 200 gram of crumbled paneer.
  8. Add 2 chillis, 1 inch ginger, ½ onion, and 2 tbsp coriander.
  9. Also, add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp cumin powder, ¼ tsp kala namak, 1 tsp aamchur, and ½ tsp salt.
  10. Mix well, making sure all the spices are well combined. Keep aside.
  11. After the dough has rested well, knead again and pinch a ball-sized dough.
  12. Stuff in the ball-sized paneer stuffing.
  13. Dust it with maida and roll it slightly thick.
  14. Spread the water on top and sprinkle with kalonji and coriander.
  15. Cook in hot tawa by adding some oil.
  16. Flip over and cook both the sides till it's half cooked.
  17. Now directly cook on the fire till the kulcha puffs up and cooks uniformly.
  18. Rub some butter on top of the kulcha.
  19. Finally, enjoy Paneer Kulcha Recipe tastes excellent when served with curry.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.