Aloo Kulcha

Ingredients

• 4-5 medium potatoes, boiled, peeled and grated
• 1½ cups refined flour (maida)
• Salt to taste
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon castor sugar
• 2 tablespoons melted ghee  
• 2 tablespoons yogurt
• ½ cup milk
• 1½ tablespoons coriander seeds
• 1½ teaspoons cumin seeds
• 1 teaspoon red chilli powder
• 1 inch ginger, finely chopped
• 1 tablespoon dried mango powder (amchur)
• 2 teaspoons dried pomegranate (anardana) powder
• ½ teaspoon black salt
• 3-4 green chillies, chopped
• 3 tablespoons chopped fresh coriander leaves
• 1-2 medium onions, finely chopped
• Oil for drizzling
• Salt water for sprinkling
• Butter for spreading
• Chole for serving
• Onion tamarind chutney for serving

Method  

1. Take flour in a bowl, add salt, baking powder, baking soda and castor sugar and mix well.  Add 1¾ tablespoons melted ghee and mix well.
2. Add yogurt and milk and mix well and knead. Add water, a little at a time, and knead into a soft dough. Apply remaining ghee over the dough. Cover with a damp muslin cloth and let it rest for 30 minutes.
3. To make the stuffing, take potatoes in another bowl. 
4. Heat a small non-stick pan, add coriander seeds and cumin seeds and dry roast till fragrant. Transfer into a mortar and crush coarsely with a pestle.
5. Add 2 teaspoons crushed coriander-cumin mixture, red chilli powder, ginger, dried mango powder, dried pomegranate powder, black salt, salt, green chillies, coriander leaves and onions to the potatoes and mix well.
6. Divide the dough into 4 equal portions, shape them into balls and keep on a plate.  Drizzle some oil over them, cover with the damp muslin cloth again and set aside for 10-15 minutes more.
7. Heat an iron tawa.
8. Take each dough ball and spread into a katori with your fingers. Place a generous amount of potato mixture in it, bring the edges together, seal and pinch off excess dough. Shape into a ball again. 
9. Sprinkle salt water on the hot tawa.
10. Dust some flour on the worktop, place each stuffed dough ball over it and flatten it lightly with your fingers or roll it gently with a rolling pin into a disc. 
11. Dab some water on one side of the disc. Sprinkle coriander leaves and some crushed coriander-cumin mixture. Press lightly.
12. Apply water on the other side as well and place it on the hot tawa with the coriander side facing up and press the edges lightly. Cook for 1-2 minute and then flip the tawa and cook the other side over direct flame for 1-2 minute. This way the kulcha will look as if it was cooked in a tandoor.
13. Transfer the khulcha on a plate and spread butter on top.
14. Serve hot with chole and onion tamarind chutney.