Kaladi is a type of dense cheese usually made from cow's or buffalo's milk and is salted while serving over Kulchas.
If Indian cuisine is known for aromatic curries and kebabs, it is as much about the variety of breads that come with it. If you thought Indian cuisine only consist of rotis and parathas, you have been missing out on a lot. Indian cuisine also has several regional breads that are lesser-known yet are an integral part of the local food culture. Be it puri, naan, or the soft and fluffy kulchas, no meal is ever complete without these!
Kulcha is a variety of Indian flatbread that is leavened and mostly found around the northern part of India. While you would find this soft and chewy bread paired with a scrumptious bowl of chole in parts of Delhi and Punjab, if yiu go further up North you would be even more astounded by the variety. Stuffed or plain, spicy or sweet, there are options galore. Did you know that there's a popular kulcha from the streets of Jammu and Kashmir too that's stuffed with a local variety of cheese?
A traditional dish from Udhampur district of Jammu, Kaladi is is a type of matured cheese which is served with the choice of bread but preferably over kulchas. Sounds like a perfect evening snack!? Indeed!
Move over parmesan, feta or mozzarella, Kaladi is a type of dense cheese usually made from cow's or buffalo's milk and is salted while serving over Kulchas. The cheese is popular across the world and is only made in the state of Jammu. Need a quick snack in 10 minutes, kaladi kulcha is what you need!
It is one of the most-loved street foods in Jammu. Sauteed in oil and cooked till it turns brown, kaladi cheese is stuffed between roasted kulchas. You can serve it piping hot with a spoonful of chutney and won't stop slurping!
How To Make Kaladi Kulcha
1 slice raw kaladi cheese
2 tsp oil
2 tsp salt
2 tsp butter
1. Heat oil on a non-stick pan on high flame.
2. Now place Kaladi cheese on it and gently press it.
3. Let the bottom cook for about 2-3 minutes till brown, cook from both sides.
4. When it's done, take the kulchas, slit it a little and apply butter and salt on it. Cook it on the same pan.
5. Now place the kaladi in the middle of the kulcha, smear chutney in between and serve hot.