Dhaba Style Paneer Kulcha, Pyaz Imli Chutney | Amritsari Kulcha
Dhaba Style Paneer Kulcha is a stuffed Indian flatbread filled with spiced crumbled paneer, cooked to golden perfection in a tandoor or on a griddle. This hearty and flavorful kulcha is a Punjabi Street food favorite, especially when paired with tangy and sweet Pyaz Imli Chutney—made from onions, tamarind, and spices. Together, they create a deliciously satisfying combo that captures the bold, rustic flavors of traditional Amritsari dhabas, making it a popular choice for brunch, lunch, or festive meals.
Ingredients
- All Purpose Flour (Refined flour) – 1½ cup
- Salt (Salt) – ½ tsp
- Cheeni (Sugar) – 1 tsp
- Baking powder – ¼ tsp
- Baking Soda (Baking soda) – ¼ tsp
- Dahi (Curd) – ¼ cup
- Doodh (milk) – ¼ cup
- Pani (water) – 2 tbsp
- Oil – 1 tbsp
- Tel (Oil) – for brushing
- Kalonji – 1 tbsp
- Melon Seeds – ¼ cup
- Coriander, chopped – ¼ cup
For Stuffing
- Paneer, grated – 1 cup
- Coriander seeds, pounded – 1 tbsp
- Cumin – ½ tsp
- Onion, finely chopped – 2 tbsp
- Green chilli, chopped – 1 no
- Ginger chopped – 1 tsp
- Coriander chopped – handful
- Salt – to taste
- Anardana, pounded – 2 tsp
- Garam Masala – ¼ tsp
- Chilli Powder – 1 tsp
- Salt – to taste
Pyaz Imli Chutney
- Tamarind water (thick) – 1 ½ cups
- Onion chopped – ½ cup
- Spring onion chopped – ¼ cup
- Ginger chopped – 2 tsp
- Green chilli chopped – 2 nos
- Sugar powdered – 3 tbsp
- Roasted cumin, pounded – 2 tsp
- Salt – to taste
- Black salt – ½ tsp
- Chilli Powder – 1 tsp
- Potato boiled & mashed – ½ cup
- Water chilled – ½ cup
Instructions
- For the kulcha dough, in flour, sprinkle salt, sugar, baking powder, baking soda, pour curd, oil, and milk. Start kneading them into a dough. Kneed it for 4 to 5 minutes. Collect the dough and cover it with a damp cloth.For the paneer stuffing, in a clean bowl, mash the paneer, then drop in coriander seeds, Cumin, Anardana, Garam Masala, and Chilli Powder. Mix everything together to form a well-combined filling.
- Divide the dough into equal-sized balls. Take one ball, flatten it, and place a portion of the paneer filling in the centre. Bring the edges together and seal the filling, shaping it into a ball again. Roll out the stuffed ball into a flat disc, like a paratha or roti. Heat a tawa or griddle on medium heat. Place the rolled kulcha on it.
- Pour the tamarind water into a bowl, add spring onions, onions, salt, black salt, toasted cumin (lightly crushed), chilli powder, ginger, green chillies, boiled & mashed potato, sugar and chopped coriander. Using your hands, mash & mix everything. The idea is to crush the onions with your fingers to release their flavour. Do this for 4-5mins. Now add chilled water to correct the consistency of the chutney. The chutney is ready.
Tried this recipe?Let us know how it was!