Hyderabadi Paneer Potato Kulcha

Tarla.Dalal's picture

Jun. 02, 2017

An extraordinary kulcha with a spicy and satisfying taste, which makes it fit to be served just like that without any elaborate side-dishes.With a rich stuffing of paneer and potatoes, flavoured with myriad ingredients like green chillies, ginger, onions and herbs like coriander and mint, this Hyderabadi Paneer Potato Kulcha has a holistic taste and texture. You can enjoy it for breakfast or as a snack , carry it in your lunch box, or even serve it at a party. Simple accompaniments like raita and pickles are enough to make it a complete meal.


For the dough:
Plain flour 1 Cup (16 tbs)
Sugar 1 Pinch
Milk 5 Tablespoon
Oil 1 Teaspoon
Salt To Taste
To be mixed into a stuffing:
Grated paneer 1/4 Cup (4 tbs)
Potatoes 1/2 Cup (8 tbs)
Onions 1/4 Cup (4 tbs) , finely chopped
Coriander 1/4 Cup (4 tbs) , finely chopped
Mint leaves 2 Tablespoon , finely chopped
Green chillies 2 Teaspoon
Ginger paste 1/2 Teaspoon
Cumin seed powder 1/2 Teaspoon
Lemon juice 1 Teaspoon
Salt To Taste
Other ingredients:
Plain flour 3 Tablespoon (For dusting)
Ghee 4 Tablespoon (use as required)



For the dough:

1. Combine all the ingredients in a deep bowl and knead into a soft dough without using any water.

2. Cover with a lid and keep aside for 15 minutes.


3. Divide the stuffing into 5 equal portions. Keep aside.

4. Divide the dough into 5 equal portions.

5. Roll a portion of the dough into a 150 mm. (6) diameter circle using a little plain flour for rolling.

6. Put a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly and roll out again into a 150 mm. (6") diameter circle, using a little plain flour for rolling.

7. Heat a non-stick tava (griddle) and cook the kulcha, using ghee, till golden brown spots appear on both the sides.

8. Repeat steps 3 to 5 to make 4 more kulchas.


9. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6