Prep 6 h : 30 m
Cook 1h : 10m


    For kulcha

    225gm (2 cups) plain flour

    2 level tsp dry yeast

    1 tsp sugar

    1 tsp salt

    4 tbsp plain yoghurt

    2 tbsp oil

    4 tbsp warm milk

    2 tsp sesame seeds

    1 extra egg or milk

    Water for kneading

    Ghee for shallow frying


    For filling

    225gm 1 cup vegetarian minced meat, cooked such as soya

    50gm cheese, grated

    2 flakes garlic, chopped

    2 tbsp oil

    1 tsp salt

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Ingredient Substitution Guide


1. Sprinkle yeast and sugar over warm milk and leave it in a warm place for 20 minutes.

2. Sift flour and salt in a bowl. Make a well in the centre, pour beaten eggs, yeast mixture, yoghurt and oil. Mix well and knead to a soft dough. Cover with a damp cloth and keep in a warm place for 6 hours until the dough is double in size.

3. Heat oil in a pan, add garlic, fry for 2 minutes. Add minced meat and cheese with salt. Sauté for 5 minutes and remove from heat.

4. Punch down the dough again, knead well. Divide into 8 equal portions. Shape them into round balls. Make a depression in the centre of each round. Place 1-2 tbsp of filling and shape them into round balls again. Roll out each ball into thick round disc 4 inches (10 cm) diameter.

5. Place them in a baking tray and leave it to rise again for 30 minutes. Brush lightly with beaten egg. Bake in pre-heated oven (220°C-425°F-Gas Mark 7) for 8 minutes.

6. Remove and shallow fry like paratha for 1 minute.

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