Roadside Nutri kulcha recipe – Jammu street food

Name: Roadside Nutri kulcha recipe - Jammu street food
Prep time: 10 min
Cook time: 30 min
Ingredients: 3 cup nutri/soya chunks; 4 cloves; 2 green cardamoms; 1 black cardamom; Small piece of cinnamon; 1 tsp black pepper powder; 1/4 tsp nutmeg powder; 1 tsp soya sauce; 2 cup boiling water; Soaked nutri; 2 big onions (chopped); 5 medium tomatoes (roughly chopped); 1 tsp cumin seeds; 1/4 tsp asafoetida/hing; 3 bay leaves; 2 green chilies; 3 dry red chilies; 1 tbsp ginger garlic paste; Red chilli powder to taste; 1/4 tsp turmeric powder; 2 tbsp anardana/dry pomegranate seeds (coarsely grinded); 1 tbsp dry mango powder; 1 tsp garam masala; 1 pack Masala-e-Magic (optional); 3 tbsp tomato ketchup; 2 tbsp red chilli sauce; Carrot Julienne of half carrot; 1/2 cup cabbage juliennes; 2 tbsp cooking Oil; Salt to taste

26 Jan Roadside Nutri kulcha recipe – Jammu street food

Posted at 15:24h in Jammu & Kashmir food, Snacks/Street Food, Vegan Recipes by blessmyfoodbypayal 7 Comments

0 Likes

Sharing is caring!

Jump to Recipe Print Recipe

Roadside Nutri kulcha recipe – Jammu street food with step wise pictorial and video method is here to shiver your taste buds with its electrifying taste.

Roadside Nutri kulcha recipe – Jammu street food is a celebrity name when it comes to street foods of jammu but unfortunately till date, it’s recipe is no where available online.

Though internet is flooded with the recipe of street food nutri (kulcha) but that doesn’t belong to jammu. The major difference we noticed in the nutri of jammu with other nutri recipes is that ouside jammu, spinach puree is used in making nuti, which makes the nutri slightly greenish whereas there’s no use of spinach in jammu nutri.

As far as taste is concerned, we haven’t eaten nutri outside jammu so can’t say where the difference lies.

Although we visited many vendors to inquire about the exact recipe of Street style Nutri but none of the vendor was willing to give us the exact recipe. The same problem we encountered during investigating recipe of raw soya chaap and later developed on our own.

So to understand the exact recipe, we ordered a plate of nutri kulcha from one shop and minutely observed and tried to asses by taste, what could be the possible ingredients and method.

Next day, tried the recipe at home and we were 90℅ close to the original taste.

Here this is our second attempt and as per our son, this nutri is more tasty than what we get outside. And he is right.

Come, join & give us marks out of 10…lol

STEP WISE PICTORIAL RECIPE OF Roadside Nutri kulcha recipe – Jammu street food

SOAKING OF NUTI/SOYA CHUNKS

1. Add 3 cup soya chunks in a bowl.

2. Further add 4 cloves, 2 green cardamoms, 1 black cardamom, small piece of cinnamon, 1/2 tsp black pepper powder, 1/4 tsp nutmeg powder and 1 tsp soya sauce.

3. Pour the very hot boiling water over the nutri/soya chunks.

4. Mix well.

5. Put a lid and keep for rest till they turn soft. It will take probably 15 minutes but we left it until the turn of soya chunks arrive in the recipe.

MAKING OF NUTRI

6. Add 2 tbsp oil in a pan and heat it. As we are using mustard oil, so it needs to be cooked first till the smoking point.

7. Add 1 tsp cumin seeds, 1/4 tsp asafoetida and 3 bay leaves. Let cumin splutter.

8. Then add 1 tbsp ginger garlic paste, 2 green chilies and 3 dry red chilies.

9. Saute till ginger garlic paste turns slightly brown.

10. Add 2 big chopped onions and cook till they turn slightly brown.

11. Add 5 medium chopped tomatoes followed by salt and red chilli powder according to your taste, 1/4 tsp turmeric powder and 1 tbsp coriander powder.

12. Give them a good mix.

13. Put a lid on the pan and initially cook for 5-7 minutes or until tomatoes turn soft and mushy.

14. When tomatoes turn soft and mushy, mash them well with potato masher or back side of the spatula.

15. Again cover the pan and let tomatoes cook completely.

16. In 10 to 12 minutes, when you find that tomatoes have started releasing the oil and leaving the sides of the pan, its a sign that tomatoes are properly cooked.

17. By now soya chunks/nutri must have turn soft.

18. Take about 10-12 chunks of this soft nutri and add to the grinder jar.

19. Grind to a coarse paste.

20. Add this coarsely grinded nutri to the pan.

21. Give it a good mix.

22. Now add 2 tbsp coarsely grinded anardana, 1 pack of Masala-e-Magic, 1 tbsp dry mango powder, 3 tbsp tomato ketchup and 2 tbsp red chilli sauce. Mix.

23. Add soaked nutri alongwith the water, if there’s any left in the soaking bowl.
24. Mix very well.

25. Add 1 cup of water and mix.

26. Put a lid and let it simmer for 8-10 minutes. There must remain very slightly thick gravy in the nutri.

27. Uncover, add half carrot and 1/2 cup cabbage after cutting into juliennes, 1 tsp garam masala and 2 tbsp chopped coriander leaves. Nutri is ready.

SERVING

There are two ways to serve nutri Kulcha.

One keeping nutri and kulcha separate and eating nutri with each loof of kulcha. Nutri is served with chopped onion, carrots and cabbage juliennes with green and anardana chutney.

Second, cutting the kulcha from the middle making it like a pocket and filling nutri in it. Over the top it is chopped onion, carrots and cabbage juliennes with anardana and green chutney. Eat the way you like.

Look at other recipes from jammu and kashmir like Jammu wale chole, Jammu wale naan, jammu ke naan chole wali chutney, jammu special sund, jammu ke pude, easy gheur recipe of jammu, jammu chocolate, kaladi, kaladi kulcha, pyaz wali kaladi, Doodh wali kaladi, Madra recipe, roadside kulche chole recipe, Kashmiri dum aloo recipe, ganth gobi kashmiri style and nadru yakhni.