By Jasmine Kaur
While Amritsar may be known as the “Land of kulchas”, it is not just here but across the country that you’ll find a variety of breakfast kulchas in the making.
The famous Jammu ka kulcha is made with a special type of native cheese made from cow’s milk and salted before being dunked into soft and moist kulchas.
A Delhi street snack and a classic breakfast combo, the white peas are cooked in a masala and served alongside kulchas, paired with sliced onions and green chillies.
The pride of Amritsar, any breakfast in the city is incomplete without kulchas. Stuffed with a mashed potato filling, they are cooked in a tandoor and served hot.
Another Punjabi combo that you can’t miss out is soya chunks, spruced up with spices and accompanied by soft and fresh kulchas.
A spinoff on the chole kulche combo, the kulchas are drenched in chickpea gravy until it absorbs the flavour and then removed and topped with more gravy, onions, chutney and green chillies.