Stuffed Kulcha

by Kathleen Morrison

Servings:

INGREDIENTS

Dough:
1 cup milk
1 tsp. sugar
2 tsp. yeast*
250 grams flour
1-1/4 tsp. salt
25 grams butter or margarine, softened
A little oil, for frying

INSTRUCTIONS

Heat milk until warm. Remove from fire and dissolve sugar in milk. Sprinkle yeast on top of milk and set aside for 10 to 15 minutes until 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 until 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 until 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 1/4-inch thick. If using a filling, put it in the centre, seal edges over filling and roll out again carefully.

Let kulchas rise for approximately 15 minutes. Heat a tava or a non-stick pan. Carefully place kulcha on it and cook on medium heat. Turn before it browns. When the other side begins to cook, add some oil and fry until golden. Make the other kulchas the same way. Serve hot with channa or with any vegetable or your choice.

CHEF COMMENTS

*You may substitute for 2 tsp. yeast with 1-1/4 tsp. yeast and 1 egg, beaten. Reduce milk to 3/4 cup. Follow recipe, adding egg to flour before pouring in milk.

Tagged: indian, kulcha add tags

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