When the mild morning sunlight hits the streets of Katra, Jammu, the first fragrance that travelers and devotees smell is that of Kaladi Kulcha. This snack is a great option to relieve fatigue after visiting Vaishno Devi. Today we will tell you the method of making this delicious Kaladi Kulcha.
Kaladi is an important part of Dogra cuisine. This is not ordinary cheese, but ‘desi cheese’ made using the traditional method of preserving milk. Its taste is unique, with a mild salty and milky taste. When it is cooked on the pan, its creamy taste is experienced with every bite.
Thick and soft Kulcha is baked on the pan and Kaladi is placed in the middle. Kaladi cooks slowly in its own ghee and turns golden, emitting a mild aroma. A little butter or salt is sprinkled on top of it.
The demand for Kaladi Kulcha increases during winter and monsoon in Katra. Amidst the fatigue of Darshan and the cold breeze, this hot and satisfying snack attracts travelers. Food creators have promoted it on internet media, which has further increased its popularity. This dish is also served at weddings and local events.
Kaladi, which was developed by the Dogra people of Jammu region, was made to preserve milk in solid form during summer. It is also called Mozzarella of India.
Flour – 2 cups
Yeast – 1/2 teaspoon
Water – as required
Salt – 1/2 teaspoon
Kaladi – 100–150 grams
Boiled potatoes – 2 (mashed)
Ghee or butter – 2–3 tbsp
Green Chutney – for serving
Local Secret – 1 pinch dry fenugreek leaves
Mix flour, salt, yeast and water and knead a soft dough and keep it covered for 30 minutes. Then make small balls and roll out light round kulchas. Now place the Kaladi pieces in the pan on medium flame and keep turning them slowly. Until it gets a golden crust and remains moist inside.
Now place the kaladi in the middle of the kulcha and press it lightly. Add a pinch of dried fenugreek, which helps bring out the local flavor. Lightly roast the Kulcha on both sides on the pan and apply some butter or ghee on it. Place hot Kulcha in a plate and serve with curd or green chutney.
