Paneer-Stuffed Kulcha with Garlic-Coriander Ghee
Inspired by techniques from King Arthur Baking.
Soft, pillowy flatbread stuffed with spiced paneer and onion, pan-cooked until blistered and brushed with garlicky ghee.
Always check the labels of the products you use.
Method
- 1
Mix. Combine 300 g plain flour, 2 tsp instant yeast, 1 tsp sugar and 1 tsp fine salt, add 28 g yoghurt, 1 tbsp oil and most of the 170 ml warm water, then knead to a soft dough, 5-7 min.
- 2
Prove. Cover and leave the dough until doubled, 60-75 min.
- 3
Fill. Mix 150 g grated paneer with 70 g onion, 2 tbsp coriander, 2 chillies, 1 tsp ginger, ½ tsp garlic, ½ tsp cumin, ½ tsp ground coriander, ½ tsp amchur, ½ tsp chilli powder and ¼ tsp salt.
- 4
Stuff. Divide the dough into 8 balls, flatten each to a 10 cm disc, spoon in the filling and gather the edges to seal.
- 5
Roll. Press each stuffed ball flat, seam side down, and roll gently to about 15 cm.
- 6
Cook. Fry in a dry pan over medium-high heat until puffed with brown spots, 1-2 min per side.
- 7
Finish. Brush with a mix of 2 tbsp melted ghee and 1 grated garlic clove, then scatter with chopped coriander and ½ tsp nigella seeds.
Storage
Serve warm on the day of making; wrap any extras in a tea towel to keep them soft or reheat briefly in a hot pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 2 medium bowls
- cling film
- rolling pin
- large cast-iron pan or tawa
- clean tea towel
- small bowl
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 254 kcal |
| Protein | 9.3 g |
| Carbohydrate | 31.8 g |
| of which sugars | 1.7 g |
| of which free sugars | 0.5 g |
| Fat | 10.3 g |
| of which saturates | 5.3 g |
| Fibre | 1.5 g |
| Salt | 0.94 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
