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Name: Stuffed Kulcha
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Indian
Ingredients: 250 g Flour; 1 c milk; oil for frying; 25 g Butter or margarine; 1 ts Sugar; 1 1/4 ts Salt; 2 ts Yeast *

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INGREDIENTS

250 g Flour
1 c milk
oil ; for frying
25 g Butter or margarine
1 ts Sugar
1 1/4 ts Salt
FOR THE DOUGH
2 ts Yeast ; *

Servings

INSTRUCTIONS

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 1/4 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 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.

NOTES

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Stuffed Kulcha

250 g Flour
1 c milk
 oil for frying
25 g Butter or margarine
1 ts Sugar
1 1/4 ts Salt
 FOR THE DOUGH
2 ts Yeast *

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 1/4 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 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.

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Nutrition

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Serving Size: 1 Serving (364g)
Recipe Makes: 1

Calories: 1211
Calories from Fat: 220 (18%)

Amt Per Serving		% DV

	Total Fat 24.4g	33 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 5.7g
Cholesterol 26.9mg		8 %
Sodium 44.3mg		2 %
Potassium 622.9mg		16 %
Total Carbohydrate 214.2g		63 %
	Dietary Fiber 10.4g	42 %
	Sugars, other 203.8g
Protein 31.9g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1211

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