Punjab seeks GI tag for Amritsari Kulcha: What makes it special

Every state is known for its signature culinary treat that sets it apart from others. And when we talk about Punjab and its local flavors, mentioning Amritsari Kulcha is inevitable.

As per the latest reports, the Punjab Food Processing Department is exploring the possibility of securing a Geographical Indication (GI) tag for the Amritsari Kulcha, the local tandoori bread of the holy city, which is celebrated in the national capital too.For the unversed, a GI tag is a label given to products that have a unique quality, reputation, or characteristic due to their specific geographical origin, such as a region, town or country.It has been reported that Rakhee Gupta Bhandari, the state’s Principal Secretary, Food Processing, chaired a meeting at Guru Nanak Dev University, Amritsar, where she said that GI tag of the Amritsari Kulcha will enhance the city’s culinary legacy and unlock new opportunities for branding, exports, and market expansion, ultimately to the creation of more job opportunities.

What is the Amritsari Kulcha and what makes it special?According to Taste Atlas, Amritsari kulcha is a flatbread made with refined flour (maida) stuffed with potatoes, onions, cottage cheese, and spices.

The flatbread is commonly garnished with coriander seeds, cilantro, and red chili powder. Thin, crispy, and smeared with ghee butter, it is a staple food in Amritsar, with almost every shop in the city sizzling with the sound of kulchas baked in large tandoor ovens. The website also states that not much is known about the history of this flavorful dish, and even the locals say that kulcha is just something they have always eaten, a variation on numerous flatbreads that the country is known for.As per food experts, a lulcha is typically stuffed with spiced mashed potatoes (aloo), cauliflower (gobhi), cottage cheese (paneer), onions, or even keema (minced meat) in non-vegetarian versions and often served hot with chhole, tamarind chutney, pickled onions, and sometimes yogurt or dal.

Traditionally, it is made with maida but with the rising health concerns now the market also witnesses kulcha made with sooji, which is served with soya keema as a rich source of fiber and protein.

And then there is a variation, which is called Tari wale Chole Kulche, where the kulcha is dunked in a gravy of chole, before it is served.History and origin story of the Amritsari KulchaAs per legends, the origin of tandoors could be traced back to the era of the Indus Valley civilization and it is believed that naan is the beginning of stuffed kulcha. And the connection of Amritsar and Kulcha is said to be over 200 years old.It is also said that there was a connection between Amritsari Kulcha and Emperor Shah Jahan.

And as per some experts, kulcha may have been influenced by the techniques of khameeri roti (fermented bread).

Types of KulchaPathi kulcha: Pathi Kulcha is a simpler, more basic version of kulcha that is typical of Amritsar. It is traditionally made using basic ingredients like white flour and water and baked in wood-fired clay ovens. It is said that it originated in the city some time in the 1920s.Aloo Kulcha: This is the most famous one, where kulcha is stuffed with spiced mashed potatoes, onions, and herbs and is often served with chole.Paneer Kulcha: This variety of kulcha is filled with grated paneer, spices, and coriander. It is soft inside with a creamy, mildly spiced filling.Onion Kulcha: This kulcha is filled with finely chopped onions, green chilies, and masalas and is known for its sharp, tangy-sweet bite.Gobi Kulcha: As the name suggests, it is stuffed with grated cauliflower and spices. It is a popular winter specialty in North India.Keema Kulcha: This one is loved by non-vegetarians and is filled with spicy minced mutton or chicken.How to make kulcha at home without tandoor

Ingredients 2 cups all-purpose flour (maida)2 tbsp yogurt (curd)2 tbsp oil or ghee1 tsp sugar½ tsp baking powder¼ tsp baking soda½ tsp salt½ cup warm milk (adjust as needed for kneading)butter or ghee (for brushing)chopped coriander / nigella seeds (kalonji) for topping (optional)MethodIn a bowl, mix flour, sugar, salt, baking powder, and baking soda.Add yogurt, oil/ghee and mix well.Slowly add warm milk and knead into a soft dough.Cover with a damp cloth and rest for 2–3 hours.Divide dough into small balls.Roll out into medium-thick discs.Sprinkle chopped coriander or nigella seeds on top and roll lightly again.Heat a tawa/griddle on medium-high flame.Place kulcha, cook until bubbles appear, then flip.Press lightly for even cooking.You can cook directly on flame for a tandoor-like effect.Brush with butter or ghee once done. Serve hot with chole.All Images Courtesy: istock