How to make Kulchas

For making the outer layer:

• In a wide bowl, take the flour along with baking soda, baking powder and sieve the flour couple of times. Then add curds, oil, curds, sugar and salt in the same order.
• Gradually add the warm milk and knead into a soft dough. Make sure to knead the dough well so that it is not sticky. Add little more flour if needed.
• Cover the dough with damp cloth and keep aside for an hour.

Boiling the potatoes

• Pressure Cooker Method - Wash and cut the potatoes. Take the chopped potatoes with enough water and pressure cook for 2 to 3 whistles. Let the pressure fall down, peel the outer skin and mash well.
• Microwave Method - Wash and slash on top with a sharp knife. Keep the potatoes on the rotating plate and MW the potatoes for 8 mins.

  Once done immediately soak in water and peel the skin.

For making the filling:

• In a bowl, take the mashed potatoes, chopped onions, green chilies, red chili powder, cumin powder, chat masala and coriander leaves in a bowl. Mix everything and make 4 medium sized balls.

Making the Amritsari Kulcha

• Take out the dough, pinch out a medium size ball. Flatten on the sides and place the stuffing in the center.
• Enclose on all sides and make a ball. Dust with flour and roll out to a flat and thick disc.
• Heat a tawa and grease with cooking oil. Gently place rolled out kulcha and drizzle oil on both sides.
• Cook until done on both sides, remove.
• Serve with Chole and raita