Harshita Sinha
1 1/2 cups all-purpose flour, 1/4 tsp salt, 1/4 tsp sugar, 1/2 tsp yeast, 1/2 cup lukewarm water, 1/4 cup ghee/oil, 1 cup crumbled paneer, cumin, coriander, garam masala.
Combine flour, salt, sugar, and yeast in a bowl. Gradually add lukewarm water and knead the dough for 5-7 minutes. Rest for 1 hour.
Heat ghee in a pan.
Heat oil in a pan and sauté cumin, coriander, and garam masala. Add crumbled paneer and mix well.
Divide the dough into 6-8 portions. Roll each portion into a ball and flatten slightly. Place a spoonful of paneer filling in the center and fold the dough over.
Heat a non-stick pan or tava over medium heat. Cook the kulcha for 1-2 minutes on each side, until golden brown.
Try adding different spices or herbs to the paneer filling for a unique flavor. You can also use different types of cheese or vegetables for a variation.
Serve hot paneer kulcha with your favorite chutney, raita, or curry.