| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Plain flour |
| 1 |
tb |
Oil |
| 1 |
ts |
Dry yeast |
| 1/4 |
ts |
Baking powder |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Warm milk |
| 2 |
tb |
Curds |
|
|
Salt to taste |
|
|
More milk for kneading if required |
INSTRUCTIONS
Sprinkle yeast and sugar over warm water.
Keep aside for 5 minutes or till frothy.
Mix salt and flour, take in a large plate.
Make well in centre. Put curds in well.
Sprinkle baking powder over curds.
Allow to stand for 2-3 minutes.
Pour oil, yeast solution, in well and mix gradually.
Use milk as required, to make a soft stiff dough.
Brush dough will oil. Cover with inverted bowl.
Keep aside for 4 hours. Longer if weather is cold.
Grease palms well and punch dough till soft and elastic.
Cover again and keep aside for 10 minutes.
Break of a lump of dough.
Roll or pat to a thick round about 6" diam.
Roast on hot griddle, or tandoor, till golden spots appear.
Or shallow fry on griddle.
Serve hot with gravied vegetables, dals, etc.
Making time: 45 minutes (excluding keeping time)
Makes: 6-7 kulchas
Shelflife: best fresh, or refrigerate dough till used.
Note: Do make kulchas perfectly round, the charm is in rolling them oval or
pulled from one end.
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Converted by MM_Buster v2.0l.
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