Cheese Cranberry Kulcha


•  2 cups maida
•  1 cup atta
•  ½ teaspoon baking powder
•  ½ tsp soda
•  2 tsp sugar
•  Salt to taste
•  ½ cup yogurt
•  ½ cup warm milk
•  ¼ cup water
•  2 tbsp chopped coriander
•  1 tbsp oil
•  1 tsp kalonji (nigella seeds)

•  1 cup paneer grated
•  1/3 cup cranberries chopped
•  1 cup cheddar cheese grated
•  ½ cup onions chopped
•  1 tbsp chopped garlic
•  2 tbsp chopped coriander roots
•  Salt to taste
•  Butter – for smearing


To make the dough, in a large bowl, combine the dry ingredients – maida, atta, baking powder, soda, sugar, and salt.

Make a well in the center of dry mixture and add ½ tablespoon of oil, the yogurt and the milk. Mix well and little by little add water. Knead mixture it to form soft dough.

Rub the other ½ tablespoon of oil on top, cover the dough, and let it rest for 2 hours. After resting, knock back the dough and divide into 8 small balls. Let the dough rest again for 30 minutes.

In a bowl, mix all the ingredients for the stuffing. Adjust seasoning to your taste. Set aside.

Flatten the dough balls and add the cranberry cheese stuffing.

Use rolling pin on dough balls to lightly flatten. Press the kallonji seeds onto the top side of the kulcha.

Place kulchas on a hot tawa, cook each side until slightly charred on both sides. Add a little butter to the tawa.

Next, use tongs to roast the kulcha for 30 seconds on an open flame.

Smear butter on top and serve hot.

About Saransh Goila:

Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.