Paneer kulcha
4 hours 50 min
A traditional Indian bread from the province of Punjab. If you like naan bread, you will love these kulchas, which are like mini naans with a savoury cottage cheese stuffing.
2 people made this
Ingredients
Makes: 6 Kulchas
- 300g plain flour, plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 1/4 teaspoon active dried baking yeast
- 50ml milk
- 2 tablespoons natural yoghurt
- 75ml tepid water
- 1/4 teaspoon nigella seeds (black cumin seeds)
- 100g paneer cheese, grated
- 1/4 teaspoon roasted cumin seed, crushed
- 1/4 teaspoon crushed dried red chillies
- fresh coriander leaves, chopped
- 1 tablespoon butter
Method
Prep:40min ›
Cook:10min ›
Extra time:4hr resting ›
Ready in:4hr50min
- In a bowl mix together flour, salt, sugar, yeast, milk, yoghurt and water and knead to form a soft dough. Sprinkle nigella seeds and mix again. Cover with cling film and leave to rest in a warm place for at least 4 hours.
- Mix paneer, cumin, chillies, and coriander in a separate bowl and season with salt.
- When the dough has risen to twice its size, uncover and knead again.
- Preheat oven to 250 C / Gas 10.
- Divide dough into six equal balls.
- Flatten into biscuit shaped discs with rolling pin, place a tablespoon or more of the paneer stuffing on the centre of the discs, seal the edge in the centre and flatten the balls.
- Roll the stuffed balls into six chapati shaped discs, about 12 to 15cm in diameter.
- Bake in preheated oven for about 10 to 12 minutes, turning once.
- Smear with butter on each side and serve hot with your favourite curry.
Shortcut
Dunk the paneer into a bowl of just boiled water and cover for about 5 minutes. The paneer becomes soft and easier to grate. You can also blitz in the blender.
