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Kalari kulcha

AI-drafted · awaiting admin review

Slices of kalari, a ripened cheese from the Jammu hills, fried in their own fat and stuffed into a soft kulcha with onion and chutney.

Region: Jammu region (Udhampur and Ramnagar area)Occasion: Street snack and breakfastTime: 15 minServes: 2Vegetarian

Ingredients

  • 200 g kalari cheese, sliced about 1 cm thick
  • A pinch of salt
  • ½ tsp chaat masala
  • ½ tsp red chilli powder
  • 2 kulchas or soft buns
  • 1 small onion, sliced
  • 2 tbsp green chutney

Method

  1. Heat a dry tava or frying pan. Lay the kalari slices on it without oil.
  2. Cook until the cheese releases its own fat and turns golden and crisp on both sides, while staying soft inside.
  3. Sprinkle with salt, chaat masala and chilli powder.
  4. Split the kulchas and toast them lightly on the same pan.
  5. Fill with the hot kalari, onion slices and green chutney and serve at once.

History

Kalari is made by Gujjar and other dairy families in the hills of Udhampur, Ramnagar and Reasi from cow or buffalo milk, shaped into flat discs.

Significance

Kalari kulcha is Jammu's best-known street food, and kalari-making gives income to pastoral dairy families in the hills.

Sources