27 Jul Bheega Kulcha Jammu Street Food | Dip Wala Kulcha Jammu Special

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Last Updated on July 27, 2025 by blessmyfoodbypayal

Bheega Kulcha Jammu Street Food | Dip Wala Kulcha Jammu special with step wise pictorial and video method.

Kulcha soaked in red kidney beans, spiced with tongue tickling Chutneys and topped with a big steak of fried paneer makes this totally irresistible street food from Jammu.

Kulcha is kind of bun bread which is a part of Jammu’s favourite street food in many ways. Here the words “in many ways” signify that this kulcha paves a way for many of the street food dishes sold across jammu city. Be it :

Chole Wala Kulcha;
Nutri wala kulcha;
Kaladi kulcha;
Kachalu wala kulcha or
Aloo tikki wala kulcha,

each is a different type of snack food but all are associated with kulcha. And in addition to these above mentioned 5, here’s the 6th one, this post is all about.

So from here you can well guess how versatile the kulcha is.

If you belong to jammu or have ever been to jammu, you must be knowing about this street food. Yes, we admit that this particular street food is not as popular and vividly available as other one, especially kaladi kulcha, chane wala kulcha or the rest. Very few of the cart vendors, who are in the buisness of selling aloo tikki has kept this item on their stalls.

We have this dip kulcha at number of times in the market but never tried it at home. Even many a times thought of making it at home but somehow it skipped off the mind always.

Recently saw a video of Mrs. Seema Malhotra Khajuria ji, founder of Jammu Dogra Rutti22 posting this food and now this we were determined to make this at home for sure. All thanks to her that finally her video inspired us to make it home.

FEW TIPS ABOUT THIS JAMMU SPECIAL STREET FOOD BHEEGA KULCHA/DIP WALA KULCHA

This recipe is not strict in terms of quantity of ingredients. Add as much as you want but that doesn’t mean to overload everything and create a mess. Lol.

In the market, they put a big long steak of paneer over the dish. This steak is quite long in length but thin in height. But in simple terms, it’s just a fried piece of paneer and if you love paneer, add as much as you want.

Likewise, in the market you call it “ek plate lagana” and ek plate means one dip kulcha. At home, we have added two in one plate because it was out lunch as well so one wasn’t enough. Again your choice.

Whatever be the quantity of rajma you are adding, make sure that they do not turn kulcha into a pudding. For a better taste, kulcha should retain its texture or atleast a bite.

Traditionally anardana chutney and khatti meethi chutney is added in it, but the purpose of chutneys is to bring that kick to the dish. So no need to be too much strict to these two chutneys only. If you have any other chutney which can bring you more taste, no issues in trying that, be it regular green chutney, plum chutney or even chashni chutney.

STEP WISE PICTORIAL RECIPE OF BHEEGA KULCHA JAMMU STREET FOOD :

Add oil and in pan and let it turn hot. Only when the oil (obviously pan too) is hot, add paneer slice. Sprinkle salt and red chilli powder over it.

Cook paneer from both sides until it turns brown.

Take the paneer out in a bowl carrying water and let it remain there until needed.

In the same pan, add rajma masala.

Also add kulche after tearing each one in 4 pieces.

Cook them on low heat. We just need to cook until kulche get wet with rajma. It will take just a minute or even less. Don’t overcook otherwise kulche will turn excessively mushy.

Transfer these wet kulche in a serving plate. Pour just a ladle full of more hot rajma.

Drop anardana chutney and khatti meethi chutney.

Put some chopped onion and fried paneer piece.

Enjoy hot.

BHEEGA KULCHA JAMMU STREET FOOD – RECIPE CARD