Kashmiri Namkeen Kulcha
Kashmiri Kulcha is a gigantic biscuit of sorts, baked exclusively using Ghee that renders it a crunchy, crumbly texture. It is a savoury delicacy.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Course Side Dish, Snack
Cuisine Kashmiri
Servings 6
Calories 233 kcal
- ½ cup Ghee
- 1 cup flour (maida)
- 1 pinch salt
- 1 pinch baking soda
- 1 tbsp poppy seeds
Preheat the oven to 220° C and line a baking tray with parchment paper.
Sift the flour, baking soda and salt and mix well. Pour in the melted ghee and mix using your hands until coarse crumbles remain.
Try to bring the dough together using only Ghee. If it doesn't hold together, use not more than 1-2 tablespoons of water or milk to bring it together. Do not add too much water because the aim is to make a dry and stiff dough, not a sticky one.
Divide it into three equal parts. Roll each part into a ball and flatten out using your hands. Place the Kulchas on the baking tray.
Brush on top with water and sprinkle poppy seeds generously all over the surface.
Bake in the middle shelf of the pre-heated oven for 25-30 minutes. Let the Kulchas cool for a while. Enjoy with a cup of nun chai!
- I have tried this recipe using a mix of ghee and olive oil, without much compromise on taste.
- Because the Kulchas are large in size, I have considered only half a Kulcha as one serving while calculating the calories.
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