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# Masala Kulcha Recipe
| | |
| ---------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Resting Time** | 2 hr |
| **Total time** | 30 min |
| **Serves** | 6 servings |
## Ingredients
### for dough:
* 2 cup maida / plain flour
* 1 tsp sugar
* ¼ tsp baking soda
* 1 tsp baking powder
* ½ tsp salt
* 3 tsp oil
* ¼ cup curd / yogurt
* ¾ cup water *(warm)*
### for stuffing:
* 2 cup potato / aloo *(boiled & mashed)*
* ¾ cup paneer / cottage cheese *(crumbled)*
* ½ tsp kashmiri red chilli powder / lal mirch powder
* ½ tsp garam masala
* 1 tsp aamchur / dry mango powder
* 1 tsp ginger garlic paste
* 1 tsp kasuri methi / dry fenugreek leaves
* 2 tbsp coriander leaves *(finely chopped)*
* ¼ tsp salt
### other ingredients:
* 2 tsp black sesame seeds / til
* 3 tbsp coriander leaves finely chopped
* 2 tbsp butter
## Instructions
1. pinch a ball sized dough and roll to 5-inch
2. place a ball sized prepared aloo paneer stuffing in the centre.
3. bring the edge to centre and start pleating.
4. also join the pleats together and secure tight.
5. reverse the ball and sprinkle some black sesame seeds and coriander leaves.
6. flip it over, making sure the coriander leaves and sesame seeds facing down.
7. gently roll to oval shape using a rolling pin.
8. brush with water over kulcha.
9. furthermore, slowly flip the kulcha and put it on hot tawa.
10. gently press the kulcha.
11. now after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown and puffs up.
12. gently scrape the kulcha from the bottom and remove.
13. also brush some butter
14. finally, serve masala kulcha or aloo paneer kulcha hot with your favourite curry like paneer butter masala.
## Kulcha dough recipe
firstly, in a large mixing bowl add 2 cup maida, 1 tsp sugar, ¼ tsp baking soda, 1 tsp baking powder, ½ tsp salt, 2 tsp oil and ¼ cup curd.
mix well making sure everything is combined well.
further, add ¾ cup lukewarm water and knead the dough for 10 minutes.
add more water if required and knead to a smooth and soft dough.
grease the dough with oil. cover and rest for 2 hours in warm place.
## Masala kulcha stuffing recipe
firstly, in a large mixing bowl take 2 cup potato and ¾ cup crumbled [paneer](/recipes/homemade-paneer-recipe-2-ways).
also add ½ tsp chilli powder, ½ tsp [garam masala](/recipes/homemade-garam-masala-recipe), 1 tsp aamchur, 1 tsp ginger garlic paste, 1 tsp kasuri methi, 2 tbsp coriander and ¼ tsp salt.
combine well and the stuffing is ready. keep aside.
## Preparing aloo paneer kulcha recipe
after 2 hours, knead the dough slightly. to remove if any air present in the dough.
pinch a ball sized dough and dust with maida.
further roll to 5-inch circular disk.
place a ball sized prepared aloo paneer stuffing in the centre.
bring the edge to centre and start pleating.
also join the pleats together and secure tight.
reverse the ball and sprinkle some black sesame seeds and coriander leaves.
flip it over, making sure the coriander leaves and sesame seeds facing down.
gently roll to oval shape using a rolling pin. make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size.
brush with water over kulcha. make sure you coat uniformly. this helps kulcha to stick on tawa.
furthermore, slowly flip the kulcha and put it on hot tawa. remember, be gentle and put the water coated side down to tawa. also, do not use nonstick tawa.
gently press the kulcha. this helps the kulcha to stick on to the tawa and when you can flip the tawa upside down it will be intact.
now after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown and puffs up.
gently scrape the kulcha from the bottom and remove.
also brush some butter (this is optional, however, helps to make your kulcha stays soft for a longer time)
finally, serve **masala kulcha** or **aloo** **paneer kulcha** hot with your favourite curry like [**paneer butter masala**](/recipes/paneer-butter-masala-recipe).
## Video
## Notes
* firstly, knead to smooth a soft dough else kulcha will be chewy.
* in addition, you can also use oven or tandoor to bake the kulcha instead of tawa. but never use nonstick tawa as it slips while reversing.
* applying water is mandatory. this helps naan or kulcha to stick to tawa and can reverse the tawa and cook directly on flame.
* finally, **masala kulcha** or **aloo paneer kulcha** taste great when served hot.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/masala-kulcha-recipe-aloo-paneer-kulcha/](https://hebbarskitchen.com/masala-kulcha-recipe-aloo-paneer-kulcha/)
