Amritsar is indisputably one of India’s most alluring food destinations. If there is one street food that is ubiquitous and symbolic to the city, it has to be its famous Chole Kulche. It is this comforting and delicious flavour has made its way in to the hearts of the people of Vizag from the past one year. The dish that was introduced at Laddu Gopal’s outlet at Waltair Main Road last year has become very popular in a short span of time. Here, Harpal and Saahil Singh from Amritsar recreate this famous street food in its most authentic form and flavour.
Amritsari Kulcha qualifies as a delicious meal all by itself. A traditional Punjabi recipe, Chole Kulche is made from maida (white refined flour) and cooked in a tandoor. The Kulche is stuffed with potatoes, cottage cheese, pomegranate seeds and spices. Generously glazed with a dollop of butter, it is served with chole – the spicy chickpea curry. The dish comes with an assortment of salads that include mustard carrot pickle, lemon wedges, onions and green chutney.
High demand
Such has been its soaring popularity that every day the Chole Kulches get over by 9 p.m., much ahead of the closing time. “The response to the dish has been phenomenal. We have been receiving outdoor catering orders specifically asking for our Chole Kulche dish,” said Vishal Sharma, owner of Laddu Gopal outlet at Waltair Main Road. This Amritsari dish was a chance discovery by Vishal and his brother Sharat during one of the visits to North India. Floored by its taste, the brothers made an instant decision to bring this unique North Indian speciality to Vizag. “At Amritsar, every corner has a Chole Kulche stall. Whether it is a street food stall or an air-conditioned restaurant, this dish draws people in hordes. We wanted to get the authentic taste of this dish here and it has been a hit since the first day,” adds Vishal.
Harpal and Saahil are flooded with requests of sharing the secrets of this special recipe. “The stuffing has to be prepared very carefully. The mixture should be is just right and the spices too. You can’t stuff too much or too little,” says Harpal. A good Kulcha should be crispy from outside and soft, moist and flavourful from the inside. At Laddu Gopal, the Chole Kulche is a multi-textural and multi-sensorial culinary experience. In weekends, the crowd multiplies. “We prepare more quantity of the dishes and are here till 10 p.m.,” they say.
Blurry origin
The origin of these famous (Bharwan or stuffed) Kulchas is hard to pinpoint but the general consensus is that it was first created in the region of undivided Punjab. “It’s what we have always eaten from our childhood. Back home, there are many variations of the Kulcha,” says Saahil. As I tuck into my meal, I can think of nothing but the warm, comforting flavours of the Chole and the way they bring out the best from the crisp-yet-moist Kulchas.
For a taste of this piping hot, fresh-off-the-griddle Chole Kulches of Amritsar, head straight to the Laddu Gopal outlet at Waltair Main Road, but make sure to be there well before 9 p.m. The cost per plate is Rs 130. The outlet has also added other new street food varieties recently including Mumbai’s popular Masala Pav.
