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Up a mountain top or by the side of the glistening waters of Dal Lake, when you are in Kashmir, it is almost impossible to not fall in love with the sceneries that you witness. And if you’re lucky, you might experience snowfall too. The region of Kashmir is full of rich, cultural history as well as flavours. The yak meat is quite a treat during winters as are the shab deg and other meaty curries served to you in the valley. Apart from this, they are major players in beverages too. The tales of their kahwa and noon chai are known far and wide. Breads are usual suspects on the breakfast table in Kashmiri households, keeping them energetic and warm during cold days.
Even the classic chai-biscuit combination that is savoured by people in the morning, takes an interesting turn in the Kashmir valley. The locals prefer to have their morning tea with a side of kulcha. Now don’t you start imagining the thick, tandoor flatbreads that are stuffed with mashed potatoes and onions and eaten for breakfast in Amritsar. The Kashmir kulchas are a far cry from that perception of kulcha. A cross between a biscuit and a kulcha, these Kashmiri kulchas aren’t ordinary baked biscuits but a sheer delicacy.
The size of these gigantic kulchas is what separates it from the regular biscuits that are eaten with chai. Legend has it that the roots of this kulcha lie in Tashkent. It was prophesized by a pir (holy saint) that Emir Timur would rule over four sub-continents after eating this huge kulcha. Well, the prediction turned out to be true and the Mughals introduced these kulchas to India later.
The interesting part about the making of these Kashmiri kulchas is that they are made without any water. The laft flour is kneaded with oodles of ghee alone, until it attains a crumbly texture. Like we already mentioned, it is not like any ordinary biscuit, the tough part comes when you have to shape the dough into biscuits and place them on the oven tray. With a lot of precision, the appropriate shape is achieved and the kulchas are set in the oven. Traditionally, they are baked in kiln ovens (tandoor) but these days, with the advancement in technology, you can bake them in regular ovens too.
Whether it is your morning kahwa or noon chai during the day, these Kashmiri kulchas can really enhance the taste of your meal. Since these kulchas have a long shelf life if you store them properly, it is possible to make large quantities in one go and savour one day at a time.
If you want to try some yummy biscuits for chai in the morning, we have another delicious preparation called Karachi biscuits. Here is the recipe.
