Paneer Dhaniya Kulcha / Paneer & Cilantro stuffed flatbread

ulcha is a soft leavened Indian bread with delicious fillings that can be paired with just about any curry or eaten by itself. So if you haven't heard about them or have not tasted them, do not feel bad. I personally think that they are a little bit underrated and overshadowed by their more popular but very close cousin, the Naan. But if you have never had a Kulcha, I do encourage you to give one a try and you will realize for yourself that the difference is worth the special mention. The bread is exceptionally soft and tender when you break it between your fingers and as you take a bite, the savory goodness of the filling together with the softness of the bread, well.. makes you happy :)
So what is the difference between the Kulcha and Naan - here's what I think - Naan uses yeast in its dough while Kulcha uses only baking powder and baking soda. Naans are usually oblong in shape while Kulchas are round. Both are traditionally made in a Tandoor (earthen clay oven) but kulchas can be made on the stove top too. Both can be made in a conventional oven as well. I make my kulchas in the oven as well as on the stove top. It is popular all over India and in different parts of the world. They are generally stuffed with nuts, paneer, potato, khoya etc however the variety of filling one can stuff inside these Indian flatbreads is only limited by your imagination. Creativity is the name of the game – almost anything and everything goes for filling up these.

If you already like kulcha, good for you, or if you are like me you might have just found your new favorite bread.

Ingredients:
Whole-wheat flour or atta ............ 1 cup
All purpose flour ........................ 1 cup
Baking soda ............................. 1/4 tsp
Baking powder ......................... 1/2 tsp

Salt ....................................... 3/4 tsp or to taste
Sugar .................................... 1/4 tsp
Oil ........................................ 1 tbsp
Yogurt ................................... 1/4 cup 
Warm milk  ............................. 1/4 cup
Flour for dusting
Ghee or butter/oil for pan frying, topping.

Filling-

Grated paneer .................................... 1 1/2 cups
Onion ............................................... 1/2medium finely chopped
Green chilli ........................................ 2 chopped

Cashew, raisin .................................... 2 tbsp very finely chopped
Red chilli powder ................................ 1/2 tsp or to taste

Chat masala ....................................... 1-2 tsp

Garam masala ..................................... a pinch

Cilantro ............................................ 1/4 cup finely chopped
Salt ................................................. to taste

Method:
1. Combine both flours and all the dry ingredients for the dough in a bowl and mix. Add the oil and mix. Make a well and add in yogurt, milk and mix.

2. Knead the dough slowly adding sufficient water to a smooth, soft but not sticky dough. Let it rest for at least 1-2 hours.
3. Mix all the ingredients for the stuffing and set aside. Add salt to the stuffing when you are ready to make kulchas because it will make the stuffing sweat and it will become soggy.
4. Make 8-10 balls from the dough, take a small ball of the dough and using a rolling-pin roll into a small circle. Make a smaller ball of the stuffing and place it in the center of the dough circle and fold the dough around the filling, close all ends to make a ball.

5. Flatten it slightly with your palm. Roll the ball gently into about a 6" circle, 1/4" thick.
6. Place the rolled kulcha on a medium hot tawa/skillet. Let it cook on one side. Flip and apply little oil on both sides to cook thoroughly.

7. If you want to make it in the oven: Set your oven on high broil. Grease a non-stick baking pan. Place the kulcha on it and broil for about 3 - 4 minutes or till you get brown spots. Take out and flip to the other side and broil again for a couple of minutes.

Notes:

1. Feel free to use all whole wheat flour instead of all purpose flour.

2. Paneer can be replaced with boiled and grated potatoes.

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