Amritsari aloo kulcha has crossed the borders of the state of Punjab and is making a place for itself in cities and towns which have a sizable Punjabi diaspora. Though, the aloo kulcha has yet to make inroads deep inside states like Uttar Pradesh, Madhya Pradesh and Rajasthan. A city like Delhi now has hundreds of neighborhood restaurants offering Amritsari aloo kulcha on their menu. Apart from restaurants, countless shacks, roadside stalls and cycle-carts can be found across the NCR dishing up Amritsari aloo kulcha. Essentially everyone who can commit himself to cook in a tandoor, sees an opportunity in Amritsari kulcha.
Amritsari aloo kulcha typically comes with two sides and a portion of buttermilk/curd. Unlike paranthas, kulchas don’t come with dollops of butter on top of them. The “karigar” ( experienced cook) ensures that the kulcha absorbs a decent portion of butter immediately after being taken out of the tandoor. It is important to note that many aloo kulcha joints add egg while preparing their dough, if you don’t eat eggs it is essential to cross check before ordering.
A lot of cooks and gourmets believe that the trick lies in getting the two sets of dough right for your cooking. That melt in the mouth kind of taste comes from the infusion of butter in the second layer of dough. The inside of the kulcha is made tasty by potatoes, onions, herbs and anardana doing their trick. It is an individual taste, many enjoy their kulchas with masala lassi, not the sweet variety, but the one which has lots of herbs and spices added to it. Amritsari aloo kulcha is not your daily bread, right? Identify a few joints in your neighborhood for that once in a fortnight flavor and skip all the hassle of making them at home. Enjoy!
