Recipe - Stuffed Kulcha

FOR THE DOUGH
1 cup Milk
1 teaspoon Sugar
2 teaspoon Yeast*
250 g Flour
1 One fourth teaspoon Salt
25 g Butter or margarine;
softened
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 1015 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 One fourth 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 nonstick 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 1 One fourth tsp. yeast and 1 egg,
beaten. Reduce milk to Three fourths cup. Follow recipe, adding egg to flour before
pouring in milk.

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