To prepare the kulcha dough:
1. Into a bowl, mix together plain flour, yeast, sugar and salt.
2. To this dry mixture, add melted butter and mix well using your hands to make a crumbly mixture.
3. Add warm water a little at a time and prepare the soft and sticky dough by kneading using your hands.
4. Dust a little flour on a flat hard surface and knead the dough on it for another 2 or 3 minutes till the dough turns stretchy and does not stick to your hands.
5. Take a bowl, grease it with a little oil and put the dough into it. Coat the dough well with oil to prevent drying.
6. Cover with a plastic wrap and let it rest in a warm place for about 20 minutes or until it doubles in volume.
To prepare the kulcha stuffing:
7. Into a large mixing bowl, add the shredded paneer, finely chopped onions, coriander leaves, turmeric powder, salt, ground cumin, ginger and green chili paste. Mix to combine all the ingredients well and set aside.
8. After the dough has rested for 20 minutes (and has doubled in size), knead once again for about 30 to 60 seconds.
9. Take big lemon size potions of the dough, dust with flour and roll into about 4 to 5-inch diameter circle, keeping the edges thin and the center thick.
10. Place about 1 1/2 tbsp of stuffing in the center, gather the edges, seal them together, flatten the dough and roll firmly, dusting it as required.
11. Heat a pan on medium heat, grease it with a little oil and cook the paneer stuffed kulcha, flipping sides until golden brown on both sides. (Smear a little oil on each side before flipping sides).
12. Serve warm with any Indian dish of your choice.
Yeast can be replaced with 1 tsp baking powder + 2 tbsp yogurt.
If using baking powder or baking soda instead of yeast, the dough will not rise, but allow it to rest for an hour.