Prep 1 h : 10 m
Cook 10m


    For filling

    20 gms Monterey Jack cheese

    35 gms Mozzarella cheese

    20 Parmesan cheese

    1 chopped green chili

    1 tsp chopped ginger

    1 small chopped onion

    1 tbsp chopped coriander

    1 tsp roasted and crushed cumin seeds

    Pinch of black salt

    Pinch of red chilli powder


    For dough

    100 gms all-purpose flour

    ½ tsp salt

    Pinch of sugar

    60 ml water


    For mint chutney

    10 sprigs of mint leaves

    5 sprigs of coriander leaves

    2 gms onion

    1 green chilli

    Pinch of salt

    Pinch of black salt

    ½  tsp of lime juice

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Ingredient Substitution Guide


1. For the filling, mix together all the ingredients and keep aside.

2. For the dough, prepare the dough by mixing all ingredients and knead enough to combine all the ingredients. Cut into equal parts and allow the dough to rest for one hour before using it.

3. Flatten the dough slightly using your fingers and then fill the dough with the cheese mixture, around one tablespoon of the mixture for each Kulcha and close the ends to form a ball. Flatten the ball using your fingers. There is no need for a rolling pin.

Cheese Kulcha plated by Farzi Dubai
Flatten the stuffed balls of dough using your fingers Image Credit: Anas Thacharpadikkal/Gulf News

4. Cook in a tandoor until golden brown for 2 to 3 minute. If you don’t have access to a tandoor, cook on a griddle on heat for around 5 minutes, until fully cooked and the desired colour is achieved.

5. For the mint chutney, blend all the ingredients together in a blender.

6. Serve hot with mint chutney on the side.

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