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Paneer Onion Kulcha


For Dough

All purpose flour (Maida) – 2 cups
Baking powder – 1/2 tsp
Sugar – 1/2 tbsp
Curd – 1/4 cup
Salt as per taste
Oil – 4-5 tbsp

For filling

Cottage cheese (Paneer), mashed – 1 cup
Zeera (Cumin seeds) – 1/2 tsp
Saunf  (Fennel seeds) – 1/2 tsp
Ginger paste –  ½  tbsp
Onion : one medium, finely cut length wise
Green chilies : 1 tbsp, finely chopped
Coriander leaves – 1/4 cup , finely chopped
Coriander powder – 1/2 tbsp
Salt to taste
Cooking oil


  • Soak zeera and saunf in water for 3-4 minutes. Later crush them coarsely.
  • Heat oil in a pan. Add crushed saunf and zeera seeds.
  • Add finely chopped green chilies, grated ginger and onions. Fry onions till they are pink.
  • Add coriander powder, paneer and salt. Mix well.
  • Cool down the stuffing at room temperature. Add finely chopped coriander leaves to the paneer stuffing.
  • Sieve maida, salt and baking powder in order to mix every thing well.
  • Add oil to maida and rub it well so that oil is completely incorporated in maida. Add curd and knead a soft dough for few minutes.
  • Grease your palms with oil and pat your hands all over the dough. Cover the dough with a moist muslin cloth. Leave the dough for 2 hours at least.
  • Take a small ball of dough and roll it into a chapatti.
  • Add the stuffing in the centre and wrap and press it. Then roll it into a thick paratha.
  • Cook it on tawa by applying  oil  until both sides are evenly brownish and crisp. Instead of cooking kulcha on tawa you can also grill them in a microwave for better taste. Grill the kulchas approximately for 5 minutes on both sides.
  • Serve them with channa masala or dal makhini.

Serves : 2


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