Kaladi Kulcha
Soft leavened bread stuffed with melted kaladi, the fresh unripened cow's milk cheese unique to Jammu's hill region, a beloved street snack.
- Prep
- 90 min
- Cook
- 15 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Tawa or griddle
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14 g
- carbs
- 38 g
- fibre
- 1 g
- protein
- 12 g
- calories
- 320 kcal
Instructions
- 1
Mix flour, curd, baking powder, sugar, and salt with warm water to make a soft dough.
- 2
Knead well. Cover and let it rest for about an hour until slightly puffed.
- 3
Divide the dough into balls. Flatten each ball into a small disc.
- 4
Put crumbled kaladi cheese in the centre. Pull the edges together to seal it tightly.
- 5
Gently press the stuffed ball into a thick round kulcha (flatbread).
- 6
Heat a tawa (flat griddle). Cook the kulcha on both sides until lightly browned spots appear.
- 7
Brush with butter or ghee (clarified butter). Cook until the cheese melts and the bread is cooked through.
- 8
Serve hot straight off the griddle.
Chef's tips
Seal the edges tightly so melting cheese does not leak. Cook on medium heat so the inside cooks before the outside burns.
Ingredient substitutions
- kaladi cheese → paneer mixed with a little grated mozzarella for meltiness
Storage
Best eaten fresh; not recommended for storage.
Reheating
Reheat briefly on a hot tawa to re-melt the cheese.
Common mistakes to avoid
- •Adding too much filling, which makes the cheese burst out while cooking.
Serving suggestions
Cooked Kaladi Kulcha?
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