Kapma

Kapma is a traditional dish from the Indian subcontinent, particularly popular in the states of Punjab and Haryana. It is a type of flatbread, similar to roti, but with a distinctive texture and flavor. The term "kapma" is derived from the Punjabi word "kapma," which means "to wrap" or "to roll."

Kapma is typically made from whole wheat flour, which gives it a denser and more robust texture compared to other flatbreads. The dough is kneaded and then rolled out into a thin sheet. Unlike roti, kapma is not cooked directly on a hot griddle but is instead wrapped around a filling, such as paneer (cottage cheese), vegetables, or meat. The wrapped kapma is then cooked on a hot griddle until it becomes crispy and golden brown.

The filling for kapma can vary widely, depending on regional preferences and available ingredients. Common fillings include paneer, potatoes, onions, and spices. The filling is usually seasoned with a blend of spices such as cumin, coriander, turmeric, and garam masala, which adds a rich and aromatic flavor to the dish.

Kapma is often served with a side of yogurt or raita, which helps to balance the spiciness of the dish. It is a popular breakfast or brunch item in Punjab and is also enjoyed as a snack or light meal throughout the day. The combination of the crispy kapma and the flavorful filling makes it a beloved dish among locals and visitors alike.