Kalari Kulcha

Kalari Kulcha

Kalari Kulcha

Veg

Fried kalari cheese tucked into a soft kulcha — a freshly baked or reheated soft white-flour kulcha pressed open and filled with a slab of hot fried kalari, its stretchy, savory interior melting into the bread. The kulcha is pressed shut and briefly toasted on the tawa until the outside crisps. Eaten with chukh chutney and raw onion. The iconic Jammu street food — sold at the stalls around Raghunath Temple and throughout the old city from early morning.

Cuisines

Dogri

Best for

Breakfast Snacks

Build a full meal around Kalari Kulcha

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 20 min Total: 40 min 2-3 servings

Ingredients

Flour 1 cup Flour
whole wheat flour 1 cup Whole wheat flour
salt 1/2 teaspoon Salt , to taste
baking powder 1/2 teaspoon Baking powder
ghee 1 tablespoon Ghee
water 1/2 cup Water
kalari cheese 200 grams Kalari cheese
oil 1 tablespoon Oil
Black Pepper — Black Pepper , to taste

Instructions

  1. 1 In a bowl, mix all-purpose flour, whole wheat flour, salt, and baking powder.
  2. 2 Add ghee to the flour mixture and mix until it resembles breadcrumbs.
  3. 3 Gradually add water and knead into a soft dough. Cover and let it rest for 15 minutes.
  4. 4 Grate the kalari cheese and season with salt and black pepper.
  5. 5 Divide the dough into equal portions and roll each into a small ball.
  6. 6 Flatten each ball into a small disc, place a portion of the grated kalari cheese in the center, and fold the edges over to enclose the filling.
  7. 7 Gently roll out the stuffed dough into a thick, round kulcha.
  8. 8 Heat oil in a pan over medium heat. Place the kulcha in the pan and cook until golden brown on both sides.
  9. 9 Repeat with the remaining dough and cheese.
  10. 10 Serve hot with a side of chutney or yogurt.

Tips

For a richer flavor, you can add a pinch of ajwain seeds to the dough.