Stuffed kulcha

Yield: 1 servings

Measure Ingredient
1 cup Milk
1 teaspoon Sugar
2 teaspoons Yeast*
250 grams Flour
1¼ teaspoon Salt
25 grams Butter or margarine; softened
\N \N A little oil for frying


Heat milk till warm. Remove from fire and dissolve sugar in milk. Sprinkle yeast on top of milk and keep aside for 10-15 minutes till it froths.

Sift flour and salt together. Add butter and mix. Make a well in the centre of the flour mixture and pour in the milk. Mix with hand or a wooden spoon till smooth. Grease a large bowl and put in the dough. Brush top with oil, cover with a damp cloth and leave to rise for 1 hour or till doubled.

Remove dough from bowl and knead with the help of some flour. Divide into 6 or 8 pieces and roll into balls. Roll out on a floured board into roughs, almost ¼ inch thick. If using the stuffing given below put some stuffing in the centre, seal edges over stuffing and roll out again carefully. Let kulchas rise for about 15 minutes. Heat a tava or a non-stick pan.

Carefully place kulcha on it and cook on medium leat. Turn before it browns. When the other side begins to cook, add some oil and fry till golden. Make the other kulchas the same way, Serve hot with channa or with any vegetable or your choice.

*Note: You may substitute 2 tsp. yeast with 1¼ tsp. yeast and 1 egg, beaten. Reduce milk to ¾ cup. Follow recipe, adding egg to flour before pouring in milk.

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