Paneer Kulcha Recipe-Cottage Cheese Stuffed Leavened Flatbread

Step 1: To begin making the Paneer Kulcha recipe, first mix together the sooji and yogurt in a large mixing bowl and set aside for ten minutes

Step 2: Once the sooji has soaked in the yogurt, add maida, oil, baking soda, sugar and salt to it and knead together into a smooth dough

Step 3: The dough should be firm and hold together, but supple and soft to touch

Step 4: Cover the dough with a lid and let it refrigerate for two hours to leaven

Step 5: Meanwhile, prepare the stuffing

Step 6: Place a pan on the heat and warm some oil in it

Step 7: Add the chopped onions to it and saute along with the green chilies until the onions are softened and translucent

Step 8: Next, add the paneer, turmeric powder and salt to the softened onions and cook for two minutes more

Step 9: Turn the heat off and set the filling aside to cool

Step 10: Once the dough has been in the refrigerator for two hours, take it out to start making the kulchas

Step 11: Portion out the dough into golf ball sized pieces

Step 12: Working with one portion at a time, roll out the dough into small circle about 2

Step 13: 5-3 inches in diameter

Step 14: Take the rolled circle in your palm, place a spoonful of the paneer filling in the center, while cupping it in your palm

Step 15: Bring all the edges of the circle together to seal the filling inside, like a tight pouch

Step 16: Make sure there are no air pockets within

Step 17: Gently press the stuffed ball out without adding too much flour, roll the kulcha out to a thick disc

Step 18: Next, sprinkle water on the kulcha, sprinkle kalonji and press down so they stick

Step 19: Do not apply too much pressure at one place else the kulcha will tear and stuffing will come out

Step 20: Kulchas are usually thicker than parathas

Step 21: Place the kulcha on the pan and cook until bubbles begin to appear on the surface

Step 22: Apply a little oil on the top and flip the kulcha over to brown on the other side

Step 23: Repeat, applying ghee, butter or oil and cooking the kulcha until it attains a nice even brown hue with some brown spots

Step 24: Serve Paneer Kulcha  with Tandoori Cauliflower & Chickpea Curry or Dhabewali Dal and Carrot Cucumber Tomato Salad with Lemon and Coriander  for lunch or dinner