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
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1 cup | whole wheat flour |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | baking powder |
| 1 tablespoon | ghee |
| 1/2 cup | water |
| 200 grams | kalari cheese |
| 1 tablespoon | oil |
| — | salt to taste |
| — | black pepper to taste |
Instructions
- 1 In a bowl, mix all-purpose flour, whole wheat flour, salt, and baking powder.
- 2 Add ghee to the flour mixture and mix until it resembles breadcrumbs.
- 3 Gradually add water and knead into a soft dough. Cover and let it rest for 15 minutes.
- 4 Grate the kalari cheese and season with salt and black pepper.
- 5 Divide the dough into equal portions and roll each into a small ball.
- 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 Gently roll out the stuffed dough into a thick, round kulcha.
- 8 Heat oil in a pan over medium heat. Place the kulcha in the pan and cook until golden brown on both sides.
- 9 Repeat with the remaining dough and cheese.
- 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.