| Origin | |
|---|---|
| Place of origin | Pakistan, India |
| Region or state | Punjab |
| Dish details | |
| Main ingredient(s) | Flour |
Kulcha (Urdu: کلچه; Punjabi ਕੁਲਚਾ kulcā) is a type of Naan. It is Pakistani and north Indian bread, usually eaten with chole. It is typically made with Maida flour.
Kulcha is a typical Punjabi recipe, originating in Punjab. Amritsar is known for its Amritsari kulchas or Amritsari Naans . Flour dough, mashed potatoes, onion (optional) and lots of spices are rolled into a flat round shape and baked in an earthen clay oven until golden brown. When baked, it is rubbed with butter and then eaten with spicy chole (chickpea curry).
See also
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Nothing tastes like a Kulcha when eaten in breakfast with curry called Nehari (originated from Nehar-morning) made from sheep, goat or cows feet or their cooked head-jaw-flesh and tongues. In Oudh and in Lucknow the bawrchis (chef) introduced the combination of Kulcha Nehari and people eat Kulcha and Nehari as a breakfast. Traditionally the oldest and famous Kulcha Nehari restaurant of Lucknow is Raheems' and now the art of cooking this combination is extended to several restaurants. Basically, it is a Kashmiri Naan or flat bread baked in an artisan cone-shaped mud oven fixed to ground and which is open at the top. Kulcha is of two kinds: Plain ie without butter or ghee and Roghani Kulcha which is made from dough kneaded butter, margarine or ghee has been added. Then there is Khand Kulcha which unlike the former Kulchas is a kind of Nan Khatai made from 'sooji' and also baked in small round flat pies or biscuits in the traditional tanoor or oven. When it comes to saltish mood, the Kashmiris bake and eat Namkeen Kulchas which are made from salted dough into round flats like doughnuts but without holes and also baked in tanoor. The Namkeen Kulchas when baked are almost bereft of much moisture ( almost dried and hard)and can be stored for some weeks without spoiling. One has to dip them in milk or tea to soften them before eating. All these Kulchas are not made from ordinary flour but rich glutinous flour (maida) kneaded into fermented dough. The ferment added to the Kulcha dough is a secret kept by the makers. In kashmir the Kulcha bakers were known as KAANDAROOS and they formed a distinct professional group.
A Kulcha is made from dough containing a pinch of salt (to taste) and yeast- adding any other ingedient such as potatoes, ground meat, basan ( gram flour),milk, ghee or butter, etc etc are its variations only. A Kulcha or Naan with ground meat inserted is simply called a Qeema walla Kulcha or Naan.
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