Kalari
Veg
Fried Dogri cheese — a dense, elastic, semi-hard cheese made from cow or buffalo milk in the Udhampur and Ramban belt of Jammu. Kalari is the only surviving tradition of local cheese-making in North India. Sliced thick and pan-fried in minimal oil until the exterior is golden and the inside has melted and pulled into cheese strings. Eaten hot off the tawa with chukh chutney, or stuffed into parathas and kulchas. The texture on frying is similar to halloumi — squeaky and savoury on the outside, molten within.
Cuisines
Dogri
Best for
Breakfast
Snacks
Lunch
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 250 grams | kalari cheese |
| 2 tablespoons | mustard oil |
| — | salt to taste |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin seeds |
Instructions
- 1 Cut the kalari cheese into thick slices.
- 2 Heat mustard oil in a non-stick pan over medium heat.
- 3 Add cumin seeds to the hot oil and let them splutter.
- 4 Place the kalari slices in the pan and cook until golden brown on one side.
- 5 Flip the slices and cook the other side until golden brown.
- 6 Sprinkle salt and red chili powder over the kalari slices.
- 7 Cook for another 1-2 minutes to let the spices infuse.
- 8 Remove from heat and serve hot.
Tips
For a richer flavor, you can add a pinch of turmeric powder while cooking.