Hyderabadi Paneer Potato Kulcha

Hyderabadi Paneer Potato Kulcha

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD
हैदराबादी पनीर-आलू कुल्छा - हिन्दी में पढ़ें (Hyderabadi Paneer Potato Kulcha in Hindi) 

Added to 11 cookbooks   This recipe has been viewed 23081 times

An extraordinary kulcha with a spicy and satisfying taste, which makes it fit to be served just like that without any elaborate side-dishes.

With a rich stuffing of paneer and potatoes, flavoured with myriad ingredients like green chillies, ginger, onions and herbs like coriander and mint, this Hyderabadi Paneer Potato Kulcha has a holistic taste and texture.

You can enjoy it for breakfast or as a snack , carry it in your lunch box, or even serve it at a party. Simple accompaniments like raita and pickles are enough to make it a complete meal.

Try other kulcha recipes like Paneer Kulcha and Pudina Kulcha .

Add your private note

Hyderabadi Paneer Potato Kulcha recipe - How to make Hyderabadi Paneer Potato Kulcha

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings


For The Dough
1 cup plain flour (maida)
a pinch of sugar
5 tbsp milk
1 tsp oil
salt to taste

To Be Mixed Into A Stuffing
1/4 cup grated paneer (cottage cheese)
1/2 cup boiled and mashed potatoes
1/4 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
2 tsp finely chopped green chillies
1/2 tsp ginger (adrak) paste
1/2 tsp cumin seeds (jeera) powder
1 tsp lemon juice
salt to taste

Other Ingredients
plain flour (maida) for rolling
ghee for cooking

For the dough

    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a soft dough without using any water.
  2. Cover with a lid and keep aside for 15 minutes.

How to proceed

    How to proceed
  1. Divide the stuffing into 5 equal portions. Keep aside.
  2. Divide the dough into 5 equal portions.
  3. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling.
  4. Put a portion of the stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly and roll out again into a 150 mm. (6") diameter circle, using a little plain flour for rolling.
  5. Heat a non-stick tava (griddle) and cook the kulcha, using ghee, till golden brown spots appear on both the sides.
  6. Repeat steps 3 to 5 to make 4 more kulchas.
  7. Serve hot.

Hyderabadi Paneer Potato Kulcha Video by Tarla Dalal

Nutrient values (Abbrv) per serving
Energy139 cal
Protein3.7 g
Carbohydrates17.3 g
Fiber0.4 g
Fat5.8 g
Cholesterol2 mg
Sodium5.8 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Hyderabadi Paneer Potato Kulcha
 on 12 Mar 20 09:16 AM

Can this recipe be made with whole wheat flour instead of maida?
| Hide Replies
Tarla Dalal    Hi, Yes you can.. replace it with whole wheat flour...
16 Mar 20 04:33 PM
Hyderabadi Paneer Potato Kulcha
 on 12 Dec 19 12:42 PM

Hyderabadi Paneer Potato Kulcha
 on 11 Mar 17 02:43 PM

Woow a usual combination with a unusual taste, I made it more spicy and it was just perfect for my evening tea on Sunday evening with my family... Just loved it!!!