Take a dough ball.Make a small dent in that .Fill it with paneer stuffing and seal it.Garnish it with a few kalongi seeds ,anardana ,red chilli powder and fresh cilantro leaves.
Place this stuffed ball on a board or counter top.With the help of your fingers make it flat from all the sides.Now roll the dough with the help of a roller pin.It will be little thick and medium/small in size.Do not make it thin ,otherwise it won't puff up.
Place your Kulcha on the pre heated tray and keep the tray on top shelf and bake it 10 -11 minute. After its puffed up and look golden
First lot of kulcha takes more time but second lot will be ready in 7-8 minutes. brown I prefer to broil it for 30 seconds .It gives a nice tandoori crust to the kulcha. Keep an eye while doing this because sometimes it burns very quickly.P.S-Your time can vary a little depending on thickness of your kulcha or size of your oven .Keep an eye on them.If you are using OTG ,it will take less time .Keep an eye on your kulcha.
Remove it from the oven and brush with butter (optional).
Serve this with Chole or Raita .