Baked Paneer Kulcha

I have shared kulcha recipes before, this time tried baking them and they were good. Relished them with one of my favorite gravies i.e. Malai Kofta (a must try recipe).

Baked kulchas came out good, though I prefer the one prepared over tawa. You can follow recipe for Plain Kulcha or Amritsari Kulcha prepared over tawa. Baked kulchas were a little more on the crisp side, if you enjoy that these are the ones you should really go for.

Also these are whole wheat kulchas, you can try them with all-purpose flour as those might be a little soft in the texture rather crisp.

Also try: Plain Kulcha, Amritsari Kulcha, Malai Kofta or Amritsari Chole.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 2 hours 20 mins, Baking – 20 mins, Total – 2 hours and 40 mins

Servings: 2-3 (makes 6 small kulchas)


  1. For Stuffing –
    1. Paneer (Indian Cottage Cheese) – 200 grams (grated)
    2. Green Chilli – 1 (finely chopped)
    3. Cumin Powder – 1/2 tsp
    4. Coriander Powder – 1/2 tsp
    5. Chaat Masala Powder – 1 tsp
    6. Red Chilli Powder – 1/2 tsp
    7. Garam Masala Powder – 1/2 tsp
    8. Coriander Leaves – as required
    9. Salt to taste
  2. For Dough –
    1. Wheat Flour – 1.5 cup
    2. Curd (Dahi or Plain Yogurt) – 2 tbsp
    3. Oil – 2 tbsp
    4. Milk – 3 tbsp
    5. Sugar – 1/2 tsp
    6. Baking Powder – 1/2 tsp
    7. Black Cumin Seeds – as required to sprinkle on top
    8. Coriander Leaves – as required to sprinkle on top
    9. Warm Water – to knead the dough
    10. Salt to taste
  3. Butter or Ghee (Clarified butter) – as required.

PS: 1 Cup = 250 ML.

How to make Baked Paneer Kulcha:

  1. Take a bowl. Add wheat flour, curd, baking powder, sugar, oil, milk and salt. Mix
  2. Start kneading by adding warm water in portions and make a soft smooth dough
  3. Cover the dough with damp cloth and keep aside for 2-3 hours
  4. Meanwhile prepare the stuffing. Take grated paneer in a mixing bowl
  5. Add finely chopped green chillies, coriander leaves, cumin powder, coriander powder, chaat masala powder, red chilli powder, garam masala powder and salt. Mix well and keep aside the stuffing
  6. After 2-3 hours knead the dough again. Dust it if required. Make 6 equal balls
  7. Take a ball and dust it with wheat flour. Start rolling it with a rolling-pin and make around 3-4 inches circle. Place a 2-3 tbsp of stuffing in the centre
  8. Bring the edges together and make a round stuffed ball. Sprinkle some black cumin seeds and coriander leaves (images below for your reference)
  9. Flat it by pressing with your fingers, and then roll it again with a rolling-pin (or you can even skip the rolling-pin and use your fingers to flat it till you get the desired shape and thickness)
  10. Pre-heat the oven to 390 degrees fahrenheit or 200 degrees celsius. Line a baking tray with parchment paper for easy cleanup
  11. Bake prepared kulchas for 20 minutes, it starts to turn a little brown
  12. Your Baked Paneer Kulchas are ready. Apply some butter and enjoy with your favorite gravy.

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