Ingredients
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
Method
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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