Kalari

Kalari

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

Build a full meal around Kalari

Get a matched combo of sides and accents

Recipe

Prep: 10 min Cook: 15 min Total: 25 min 2-3 servings

Ingredients

kalari cheese 250 grams Kalari cheese
mustard oil 2 tablespoons Mustard oil
salt — Salt , to taste
red chili powder 1 teaspoon Red chili powder
Cumin 1 teaspoon Cumin , seeds

Instructions

  1. 1 Cut the kalari cheese into thick slices.
  2. 2 Heat mustard oil in a non-stick pan over medium heat.
  3. 3 Add cumin seeds to the hot oil and let them splutter.
  4. 4 Place the kalari slices in the pan and cook until golden brown on one side.
  5. 5 Flip the slices and cook the other side until golden brown.
  6. 6 Sprinkle salt and red chili powder over the kalari slices.
  7. 7 Cook for another 1-2 minutes to let the spices infuse.
  8. 8 Remove from heat and serve hot.

Tips

For a richer flavor, you can add a pinch of turmeric powder while cooking.