Desi Garlic Sticks Recipe

Activate yeast & combine wet

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir gently and let sit 5–7 minutes until foamy. Whisk in yogurt and vegetable oil until smooth.

Mix dry & form dough

In a large mixing bowl, whisk together the flour and salt. Make a well and pour in the yeast-yogurt mixture. Mix with a spoon or your hand until a shaggy dough forms. If too dry, add up to 2 tablespoons more warm water; if too sticky, add up to 2 tablespoons more flour.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly springy. Alternatively knead in a stand mixer with dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare garlic butter

While the dough rises, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the finely minced garlic and cook on very low heat for 30–45 seconds just to tame the raw edge — do not brown. Remove from heat.

Add herbs & season

Stir in chopped cilantro, crushed kasuri methi, red chili flakes, salt, and lemon juice into the warm butter. Taste and adjust salt or lemon. Set aside to cool slightly; garlic should be fragrant and butter spreadable but not hot.

Preheat oven & prepare tray

Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease and dust with flour or semolina for crunch.

Deflate and divide

Punch down the risen dough to release gas. Turn onto a lightly floured surface and divide into 8 equal pieces (for medium-thick sticks) or 12 for thinner sticks.

Roll into sticks

Working with one piece at a time, roll each portion into a smooth ball, then roll into a 10–12 inch (25–30 cm) rope about 1–1.5 inches (2.5–4 cm) thick depending on desired thickness. For a more Desi look, you can pleat each rope by folding and pressing gently along its length to form ridges that hold garlic butter better.

Brush with garlic butter

Place sticks on the prepared sheet spaced 1 inch apart. Generously brush each stick with the garlic-butter mixture; reserve about 1–2 tablespoons for brushing after baking. If using, sprinkle sesame seeds or nigella and grated parmesan/paneer now.

Bake

Bake in the preheated oven on the middle rack for 12–15 minutes, until golden brown on top and the bottom sounds hollow when tapped. Baking time varies with thickness; thinner sticks may take 10–12 minutes, thicker 15–18 minutes.

Finish

Immediately after removing from oven, brush with the reserved garlic butter and olive oil if using. Sprinkle chopped cilantro if you reserved some for garnish. Let cool 3–5 minutes on the tray before transferring to a wire rack.

Serve warm with ketchup, mint-coriander chutney, yogurt raita, or alongside tea. Sticks are best eaten the same day; to reheat, warm in a preheated 180°C (350°F) oven for 4–6 minutes wrapped in foil or uncovered for a crisp exterior.