Mongolian Kulcha Recipe
What is chocolate in comparison to this mongolian kulcha recipe, when it comes to enhancing your mood? The mongolian kulcha is a glorious invention of the asian cuisine. Mongolian kulcha goes perfectly as side dish. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 3/4 cups sifted all-purpose flour
2/3 cup plain yogurt
1 teaspoon salt
1/4 teaspoon sugar
1 tablespoon oil
Directions
Place all the ingredients in a mixing bowl and work together with your hands to form a dough.
Knead the dough either in the bowl or on a floured surface for about 5 minutes until it is fairly smooth and elastic.
Place the dough in the bowl, cover with oiled plastic wrap and leave for at least 2 hours or until the food with which the Kulcha is to be served is ready.
Heat oil in a deep fat fryer to fry the Kulcha.
Divide the dough into 6-8 equal pieces and roll them into balls.
Roll out these balls to ovals about 6 inches by 3 inches and 1/4 inch thick.
Deep-fry the Kulcha in oil for about 5 minutes or until they puff up and are golden brown, turning several times to enable them to brown evenly.
Knead the dough either in the bowl or on a floured surface for about 5 minutes until it is fairly smooth and elastic.
Place the dough in the bowl, cover with oiled plastic wrap and leave for at least 2 hours or until the food with which the Kulcha is to be served is ready.
Heat oil in a deep fat fryer to fry the Kulcha.
Divide the dough into 6-8 equal pieces and roll them into balls.
Roll out these balls to ovals about 6 inches by 3 inches and 1/4 inch thick.
Deep-fry the Kulcha in oil for about 5 minutes or until they puff up and are golden brown, turning several times to enable them to brown evenly.
