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The history of Punjab's very own delicacy - Amritsari Kulcha

While travelling on a two-seater rickshaw in the bylanes of Amritsar, one thing other than the crowd catches your attention is the Tandoor (clay oven) after every three shops. Amritsar is a place that is known all over the world for the beautiful and heavenly Harmandir Sahib, also known as The Golden Temple and the gorgeous, crunchy on the outside, soft on the inside Amritsari Kulcha. It is something that has been native to Amritsar for a long-long time. Kulcha, in other parts of North India, is known to be a kind of round bread made with Maida (all-purpose flour). Amritsari Kulcha, however, is quite different. It is a flatbread that is filled with a stuffing of your choice, like a spicy boiled potato filling, paneer stuffing, gobhi stuffing and onion stuffing. With wet hands, kulcha is placed in the hot tandoor and comes out, is attacked dollops of butter and served to you to give you the best experience of your life!

The secret behind its crispiness
Another thing that you need to keep in mind if you are in Amritsar is to not sin mentioning olive oil. Punjab, in itself, is famous for the ghee and makhhan on their Pronthe (parathas) along with a huge glass of lassi (buttermilk). And, not to forget, it is an offence to question the amount of butter or ghee that is served to you in the first place. That is what makes the crunch of the Kulcha even more enticing

The Mughal connection

We have known Amritsari kulcha to be endemic to Amritsar itself but according to some facts in our history, the presence of the Kulcha can be traced back to the Mughal kitchens. It is said that Shah Jehan was presented with this stuffed kulcha once by his Khansama (royal chef) and the King loved it so much that it became one of the staples for breakfast and lunch and were praised immensely by the darbar. That is when it became famous among the Mughals and Nizams and travelled to the Northern parts of India. Before the partition of India and Pakistan, Punjab was one of the biggest states as it covered land in Lahore and neighbouring regions of Pakistan too. It is said that if you take a tour of Amritsar and then go straightaway to Lahore, you wouldn't be able to tell the two places apart. From language spoken in both of these cities to the food eaten, the cities are indistinguishable. The art of making kulcha is not very different in both cities.

Tips to make the perfect Amritsari Kulcha

While people have adopted various techniques to prepare this crunchy delight, the most used and authentic way is to mix all-purpose flour along with the whole wheat flour and add a little salt with preparing the dough. It is then divided into small balls and stuffed with a filling of your choice but remember, the filling has to be "just right", neither less nor more. Without using a rolling pin, the dough is sealed properly so that the filling doesn't get out and with wet fingers, it is given the shape of a 'Naan' by pushing the fingers outwards. Before reaching the final shape, coriander and mint leaves are stuck on the kulcha and is then spread a little more. It is important to stick this semi-wet kulcha right into the tandoor because once it starts to dry, it becomes nearly impossible to stick to the tandoor and that also messes up the texture that we are looking for. Once the Kulcha is prepared completely, it is taken out and is brushed with fresh butter until the butter seeps into it and is then crushed before it is served to you. The sound of crushing the Kulcha before serving is more satisfactory to ears than the softest of music. Someone truly
said that eating a kulcha can activate your fifth sense because you can not only see, smell, taste and feel it but can also listen to it. The combination of an Amritsari Kulcha with spicy Chole and Imli chutney is one of the best combinations ever made.


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