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Amritsari Paneer Kulcha

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine Indian Cuisine.
Servings 9 Good Size Kulcha


  • 2+2 Cups Whole Wheat Flour+All Purpose Flour
  • 1 Tbsp Plain Yoghurt(Do not use for vegan Option)
  • 1 Tsp Salt
  • 1 Pack Instant Yeast( 7 gms)
  • 2 Tbsp Sugar
  • 1 Cup Water
  • 1 Cup Milk(for vegan option just use water)
  • 3 Tbsp Oil ,avocado or olive oil.

For Paneer Stuffing

  • 3 Cups Grated /Crumbled Paneer
  • 1 Tbsp Fresh Chopped Cilantro
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Chat Masala
  • 1 Tsp Anardana Powder
  • ½ Tsp Garam Masala
  • ½ Tsp Black Salt /Normal Salt

For Garnish

  • Butter brushing the kulcha(Use any oil for for vegan option)
  • ¼ Cup Anardana Powder
  • ¼ Cup Red Chilli Powder
  • 1 Tbsp Nigella Seeds


Making of Dough

  • Warm 1 cup of water .Mix sugar and yeast to it and keep it Covered for 20 minutes in a warm place .You will ask why I am blooming Instant yeast ?But let me tell you, It is the most amazing hack I am doing since last 1 year .This gives a wonderful dough.
  • Take a big Bowl .Mix All purpose flour and Whole wheat flour in it.
  • Add salt to it .
  • Now take the the bloomed yeast water and add oi and Yoghurt to it. Whisk it lightly.
  • Make a nice dough with this yeast water .Use one cup of milk which we have kept till now. Sometimes whole wheat flour soaks little more liquid(I kneaded mine nice and soft with 2 cups of water and milk. .If you need more liquid to make dough add some water or milk. You need to make a supple and smooth dough. Do not use cold milk from fridge ,if you have cold milk warm it for 30 seconds. It shouldn't be hot either.
  • Proofing of dough is really important .I proofed it in a an instant pot for 1 hour on yoghurt mode .You brush any big vessel with oil and let it proof for 1 hour or more till it becomes double . Whole wheat mix dough will be little less proofed than all purpose flour dough when it rises. Keep it covered in a warm place.Kneading is really important .Knead it for at least 8-10 minute to make a smooth and soft dough.

How to do second Proofing

  • Poke the dough with your fingers and knead it again for 4-5 minute.
  • Make equal size balls from this dough.In a tray or plate place these balls on some distance from each other.Cover it with a cloth and keep it in a warm place.Leave it for 20 minutes .When 20 minutes are almost done ,preheat the oven on 550 f .Keep your baking tray inside it for preheat .Heating of tray is really really important .

How to prepare the Stuffing

  • Mix everything together (written under stuffing).Taste it and if you need to add something .Adjust it .There is no rule for making stuffing .You can use ,whatever you like.

How to roll the Amritsari Kulcha

  • 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 .
  • Enjoy.
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