Jun 152012

For long I didn’t know the difference between Kulcha and Naan at least they taste very similar like sisters. Oh, my mind is stuck on to the fact that my sister is visiting me and I’m having fun with her. Even though she is 9 years younger to me, we bond very well with the usual fighting and sharing over anything and everything. (More about her visit later, she’s right behind me having her hand on my neck threatening me about consequences if I write more about her:))

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Anyway, as I was learning how to make this recipe for ICC, I found that Kulcha’s doesn’t need yeast and that’s the ingredient that differentiates it from Naan. I made Paneer-Onion Kulcha (recipe from here) and tried another variety of dry fruits Kashmiri Kulcha (Thanks to my sis, she was the one who ordered this dry fruit Kashmiri Kulcha during one of our dine-outs). I served the kulchas with traditional side dish Chole and it was perfect. Thanks to Srivalli, for challenging us with this wonderful recipe for Indian Cooking Challenge.

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For the Dough:

All purpose flour — 3 cups

Baking Powder — 1/2 tsp

Baking Soda — 1/8th tsp

Sugar — 1 Tbsp

Salt — to taste

Oil — 1/4 cup

Yogurt — 1/2 cup

Ghee — 1 Tbsp

For the Paneer Onion Filling:

Red Onion — 1

Green Chillies (thinly sliced) — 2 to 3

Carom Seeds(Ajwain) — 1/4 tsp

Grated Ginger — 1/2 tsp

Cumin — 1/4 tsp

Fennel Seeds –1/4 tsp

Paneer — 1 cup (grated)

Cilantro — few sprigs (chopped finely)

Salt — to taste

For the Kashmiri Kulcha Filling:

Dried Mango — 2 Tbsp (chopped finely)

Dried Cranberries — 2 Tbsp (chopped finely)

Dried Raisins — 1 Tbsp (chopped finely)

Dates — 2 Tbsp (chopped finely)


1. In a large bowl, mix all purpose flour, baking powder, baking soda, sugar, and salt. Add ghee, yogurt, and oil to the dry ingredients and mix well.

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2. Knead the dough well on a slightly floured surface for at least 5 to 10 minutes until smooth. Cover the dough with damp towel and let it sit for 1 to 2 hours.

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3. In the meanwhile make the filling. Mix all the ingredients from the filling list well and form round balls. Keep aside.

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4. The method to make kulcha is similar to stuffed parathas. Take some dough and make a round ball. Flatten it to 4 inch round. Keep the filling in the center. Close the edges of the dough, covering the filling. Flatten the kulchas in to uniform thickness.

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5. Heat a flat griddle and when hot, transfer the flattened kulchas to the griddle and cook on one side, flip and cook on other side. Add ghee to both sides until the kulchas are golden brown on both sides. Garnish with coriander leaves and serve with Chole. Enjoy!!!

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  7 Responses to “Paneer Kulcha & Kashmiri Kulcha”

  1. Looks yummy. Nice pics and illustration.

  2. Looks very inviting..glad you joined in..

  3. Nice pics…and recipe too

  4. Absolutely LOVE the first picture. Try sending it to the food pictures site, it deserves to be showcased somewhere there ( I mean it! )

  5. Please don’t write kashmiri kulcha if u don’ t know what it likes also. This what u made is Punjabi not kashmiri. Kashmiri kulcha is totally different from what u made .

    • As I said in my write up, it’s the name of the dish that I ordered in one of the eat outs. It my not be an authentic dish but simply a recreation of the dish I tasted before. Thank you for your clarification.

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