Hyderabadi Paneer Potato Kulcha

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 .

Hyderabadi Paneer Potato Kulcha

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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.
Nutrient values (Abbrv) per serving
Energy139 cal
Protein3.7 g
Carbohydrates17.3 g
Fiber0.4 g
Fat5.8 g
Cholesterol2 mg
Sodium5.8 mg
Hyderabadi Paneer Potato Kulcha Video by Tarla Dalal


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

Can this recipe be made with whole wheat flour instead of maida?
Tarla Dalal
16 Mar 20 04:33 PM
   Hi, Yes you can.. replace it with whole wheat flour...
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!!!