Introduction

Paneer Matar Kulcha is a unique and exciting twist on the classic matar paneer. Instead of serving the sabzi with kulcha, this recipe brings both flavours together as a stuffed, crispy, flaky kulcha. We prepare a soft dough using a mix of whole wheat flour and maida, add a buttery layered fold, and fill it with a fresh mixture of grated paneer, crushed green peas, mint, coriander, ginger, and light spices. Cooked on a hot iron tawa and finished by flipping the tawa upside down, this kulcha becomes perfectly crisp—just like the dhaba-style version you see in the video. It’s simple, delicious, and a great way to try something new at home.

---

 

Ingredients of Paneer Matar Kulcha

 

Portion/servings: 3-4 pax

Preparation time: 05 mins

Cooking time: 50 mins

 

For kulcha dough:

• Wheat flour 2 cups
• Refined flour 2 cups
• Salt 1 tsp
• Baking powder ¼ tsp
• Sugar ½ tbsp
• Curd ½ cup
• Water as required
• Flour for dusting
• Butter 1 tbsp

For kulcha stuffing:

• Paneer 300 gms
• Matar 1 cup
• Mint leaves chopped 1 tbsp
• Green chilli chopped 1 tsp
• Ginger chopped 1 tsp
• Coriander chopped 1 tbsp
• Dry anardana powder 1 tbsp
• Salt ½ tsp
• Red chilli powder ½ tsp
• Roasted jeera powder ½ tsp

For topping:

• Coriander chopped
• Black sesame seeds
• White sesame seeds

---

 

Instructions of Paneer Matar Kulcha

 

Step 1 — Prepare the Dough
Mix both flours with salt, baking powder, and sugar. Add curd and begin combining. Add water little by little and knead into a soft, smooth dough. Cover with a damp cloth and allow it to rest.

 

Step 2 — Prepare the Stuffing
Crumble paneer into a bowl. Rough chop the green peas and add them in. Mix in mint, coriander, green chilli, ginger, anardana, roasted cumin powder, red chilli powder, and salt. Combine well so the filling is evenly seasoned.

 

Step 3 — Portion the Dough
Once rested, knead the dough briefly. Divide it into equal balls and shape each into a smooth round.

 

Step 4 — Fill the Kulcha
Flatten a dough ball slightly. Add a spoonful of stuffing in the centre. Bring the edges together, seal properly, and roll it back into a neat ball.

 

Step 5 — Roll the Kulcha
Dust the rolling surface lightly. Gently roll the stuffed dough into a medium-thick kulcha. Sprinkle chopped coriander along with black and white sesame seeds on top, then lightly press them so they stick.

 

Step 6 — Prepare the Iron Tawa
Heat an iron tawa on high flame. Sprinkle a little salt water over the surface. This helps the kulcha adhere to the tawa and creates good browning.

 

Step 7 — Cook the Kulcha (No Flipping)
Place the kulcha on the hot tawa, sesame side up. Do not flip it. Let the bottom cook and allow the kulcha to stick naturally to the tawa surface. Once the bottom is cooked and the kulcha is firmly stuck, lift the tawa and flip the tawa upside down (not the kulcha). Expose the top side of the kulcha directly to the flame. Cook until it puffs and gets light charred spots on top.

 

Step 8 — Butter the Kulcha
Remove the kulcha from the tawa once fully cooked and puffed. Brush generously with butter for softness and shine.

 

Step 9 — Serve Hot
Repeat with the remaining dough balls. Serve the hot, flame-charred matar paneer kulchas with curd, pickled onions, or chutney.

---

 

About Paneer Matar Kulcha

Whenever I make Paneer Matar Kulcha, I enjoy how easy ingredients create such good flavour. I start with a soft dough made from atta, maida, curd, baking powder, a little sugar, and water. Resting the dough for a few minutes makes it smooth.

The filling is simple but tasty. I crush boiled peas and mix them with grated paneer, mint, coriander, ginger, green chillies, and a little anardana powder. It gives a fresh and slightly tangy taste.

To make the kulcha crispy, I add a little butter inside and fold the dough like a book. Then I cook it on a hot iron tawa and use a little salt water so it sticks well when I flip the tawa.

Whenever I serve this Paneer Matar Kulcha, everyone enjoys it and says it tastes great. It is crisp, buttery, and full of flavour.

---

 

Cooking Tips for Paneer Matar Kulcha

• Always let the dough rest for 10–15 minutes so the Paneer Matar Kulcha becomes soft and easy to roll.
• Use fresh mint, coriander, and ginger to make the filling of Paneer Matar Kulcha taste bright and fresh.
• Crush the peas lightly—do not grind too fine—so the Paneer Matar Kulcha has a nice texture.
• Apply butter inside the dough in thin layers to make the Paneer Matar Kulcha crispy.
• Use the book-fold method three times for flaky layers in Paneer Matar Kulcha.
• Cook on an iron tawa and apply salt water on top so the Paneer Matar Kulcha sticks properly.
• Always cook Paneer Matar Kulcha on high heat for that dhaba-style crispiness.
• If butter leaks while rolling, chill the dough for a few minutes to stabilise it.

---

 

Pairing Guide for Paneer Matar Kulcha

• Paneer Matar Kulcha tastes amazing with a dollop of butter on top.
• Serve Paneer Matar Kulcha with dal, especially a simple home-style dal.
• Pair Paneer Matar Kulcha with chole for a dhaba-style combination.
• Paneer Matar Kulcha is great with green chutney and sliced onions.
• For drinks, lassi or chaas complement the Paneer Matar Kulcha perfectly.

---

 

Frequently Asked Questions About Paneer Matar Kulcha

 

1. What is Paneer Matar Kulcha?

Paneer Matar Kulcha is a stuffed kulcha filled with crushed green peas and grated paneer. The dough is layered with butter and cooked on a hot iron tawa for a crispy dhaba-style finish.

 

2. How is Paneer Matar Kulcha different from regular kulcha?

Unlike plain kulcha, Paneer Matar Kulcha has a flavourful stuffing of paneer, peas, herbs, and spices, making it more filling and aromatic.

 

3. Can I use only atta or only maida for Paneer Matar Kulcha?

Yes, you can. But mixing atta and maida gives Paneer Matar Kulcha the right balance of softness and crispiness.

 

4. What gives Paneer Matar Kulcha its crispy layers?

The book-fold method and butter layers inside the dough create the signature crispiness of Paneer Matar Kulcha.

 

5. Can I use frozen peas for Paneer Matar Kulcha?

Yes, frozen peas work perfectly. You can chop them directly without boiling for Paneer Matar Kulcha.

 

6. Why is salt water applied while cooking Paneer Matar Kulcha?

Salt water helps the Paneer Matar Kulcha stick to the tawa so it doesn’t fall when you flip the tawa upside down.

 

7. How spicy is Paneer Matar Kulcha?

You can control the spice by adjusting green chillies and red chilli powder in the Paneer Matar Kulcha stuffing.

 

8. What sides go best with Paneer Matar Kulcha?

Chutney, onions, chole, or dal pair beautifully with Paneer Matar Kulcha.

 

9. Can I make Paneer Matar Kulcha without butter?

You can, but butter gives Paneer Matar Kulcha its flaky and crispy layers, so the taste will change.

 

10. Can I prepare the stuffing of Paneer Matar Kulcha in advance?

Yes, the stuffing can be made ahead and stored in the fridge for a day to save time when making Paneer Matar Kulcha.

---