Kashmiri Kulcha by Saen Kulcha Shop
Kulcha is a simple snack which is a salty biscuit which is a popular breakfast in Azad Kashmir, Islamabad, Gilgit and certain parts of Khyber-Pakhtunkhwa. In winters and during the holy month of Ramadan, it is purchased at a higher rate. It is a kind of morning snack.
A Short Hisotry of Kashmiri Kulcha
The kulchas are baked in a various shop in Kashmir where it is most popular. There are a number of shops on different streets which have a business of preparing Kulcha and the business is increasing day after day. Kashmiri Kulchas have been known or more than a century. The people in northern areas are fond of Kulcha and they are always in search for the best Kulcha in the city. The people of Islamabad and nearby areas also visit the popular shops to have the delicious kulchas in their breakfast. It was popular among the Kashmiris, but as the locals have been binging it back to their hometowns, now they have also developed a taste for the mouthwatering Kulcha. When the foreigners visit Pakistan, they have Kulcha from Kashmir and they admire its taste as well. The shop of Saen Kulcha is the most popular with a rush of people gathered round the shop in morning and often during the tea time for Kulcha. The apprentices of Muzaffarabad, Kashmir are fond of Kulcha and they also enjoy it with their family and friends fresh from the making in the breakfast. The Saen Kulcha shop has gained its dignity and maintained the standard of its product and customers are rushing towards the shop in the morning which creates a hassle of a number of people. The shop is more than a decade old. The Kulcha is just a little salty with no sugar in it, so diabetics also have cherished their taste buds with the tempting Kulchas.
Ingredients of Kashmiri Kulcha
The preparation is Kulcha is technical and it requires an hour and a half for the preparation and cooking time. The ingredients require all-purpose flour, curd/ yoghurt, baking powder, water for kneading, baking soda, salt, butter, and nigella seeds for garnishing at the top.
The all-purpose flour is mixed with salt, baking soda, and baking powder. These are mixed well and then curd, oil and water are added to the mixture. The flour is mixed with liquids and then the kneading process starts. The dough is kneaded till it becomes soft and smooth. Later on, it is set aside for a couple of hours at room temperature to rise with a plastic covering at the top of the bowl. When the dough rises, it is shaped into small balls with the sprinkling of nigella seeds on the dough. The dough is ten flattened to give the shape of a Kulcha with the help of a rolling pin. The griddle is heated up and it is greased with ghee or butter. The Kulcha is then cooked on both sides and it is ensured that it is appropriately cooked to perfection. Although there are some Kulchas which can be preserved for a long time, but the fresh one has its own taste. It is served with chana or chole etc.