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A traditional Kashmiri delight, this is a crispy, flaky, multi-layered bread. Baked to golden perfection and sprinkled with poppy seeds, it's the perfect companion to a warm cup of sheer chai.
Prepare the Dough
Layer and Shape the Kulchas
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A traditional Kashmiri delight, this is a crispy, flaky, multi-layered bread. Baked to golden perfection and sprinkled with poppy seeds, it's the perfect companion to a warm cup of sheer chai.
This kashmiri recipe takes 68 minutes to prepare and yields 6 servings. At 215.08 calories per serving with 5.21g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Bake the Kulchas
Serve
Instead of poppy seeds, you can use white sesame seeds (til) or nigella seeds (kalonji) for a different flavor and look.
Add 1/2 teaspoon of carom seeds (ajwain) to the flour mixture when preparing the dough for a subtle, savory flavor that aids digestion.
For a slightly healthier version, you can substitute up to 1/4 of the all-purpose flour with whole wheat flour (atta), though this will result in a denser texture.
The primary ingredient, all-purpose flour, is a rich source of carbohydrates, which provide the body with a quick and efficient source of energy.
Ghee, especially when sourced from grass-fed cows, contains healthy fats like Conjugated Linoleic Acid (CLA) and butyrate, which can have anti-inflammatory properties and support gut health.
The use of yogurt and milk provides a modest amount of calcium and phosphorus, essential minerals for maintaining strong and healthy bones.
One Katlam Kulcha contains approximately 180-220 calories, primarily from the refined flour and ghee used in its preparation.
Katlam Kulcha is an indulgent, traditional bread. It is high in refined carbohydrates and fats from ghee, making it a treat rather than a daily health food. It's best enjoyed in moderation as part of a balanced diet.
You can, but it will significantly change the texture. For best results, start by replacing 25-30% of the all-purpose flour with whole wheat flour. A 100% whole wheat version will be much denser and less flaky than the traditional Katlam.
Katlam Kulcha is best eaten fresh. However, you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm them in a preheated oven at 180°C (350°F) for 5-7 minutes to restore their crispiness.
The key to flakiness is the layering process. Ensure you roll the initial circle very thin, apply a generous layer of melted ghee, and don't roll the final coiled dough too thin or press it too hard. Proper resting of the dough also contributes to a better texture.