Home     About Us     Search     Contact Us 

  Indian Cuisine & Culture Made Easy in the United States



 Indian Cuisine Made EZ

Indian Herbs, Spices and Ingredients...


Glossary of Indian Food Terms 

Do you know what they mean?

Indian Kitchenware

Food Measurements and Conversions

Indian Tea 


Indian Recipe Box

Non-Vegetarian Cuisine

Vegetarian Cuisine

Having a Party ? Party Menus 


Fun Cocktails

Cooking Tips & Tricks

Managing time when cooking Indian food

Cooking With Your Kids

Have a Question?


 New Service Launched ! Try It ! 

 Cooking Links

International Cooking Links

Indian Cooking Links

Viewer Recipe Sites

Add A Link 

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.egroups.com


This is an awesome tasting Indian leavened bread.  It can make a tasty snack. Light crispy puffed leavened bread.

3 cups Plain flour
1 tbsp. Oil
1 tsp. Dry yeast - or one packet
1/4 tsp. Baking powder
1 tsp. sugar
1/2 cup warm Milk
2 tbsp. Yogurt
Salt to taste
Milk for kneading if required

Sprinkle yeast and sugar over warm water. Keep the mixture aside for 5 minutes or until frothy. Sieve the salt and flour together into a large bowl. Make a well in the center. Add the yogurt. Sprinkle the baking powder over yogurt. Allow it to stand for 2-3 minutes.

Now, pour the oil, yeast mixture into the well and mix gradually. Use milk as required, to make a soft yet stiff dough. Brush dough will oil. Cover with a damp cloth. Keep this aside for 4 hours to allow it to rise.
Grease palms well and punch dough in the middle and knead until soft and elastic. Cover it again and keep aside for 10 minutes.

To make the Kulcha:

Break of a lump of dough. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 2-3 inches in diameter. Now fold the dough over itself. Now roll it out into a long log. Then roll it around itself into a spiral. (Like a Cinnabon...hmmm... yummm ) Now flatten the spiral and
roll again on a lightly floured surface until about 5 - 6 inches in diameter. Roast on hot griddle, tandoor or even a hot grill till golden spots appear. Or shallow fry on griddle.

Serve hot with your favorite gravy, vegetables, dals, etc.


Guest Book      Contact Us

Advertising Info    Disclaimer    Viewing Tips

Click   if you would like to save this page in your favorites folder for later.

Copyright CuisineCuisine.com All rights reserved