Recipe

For the Dough:
Take a bowl and add wheat flour.
Create a space in the center of the flour.
Add sour Curd to the center.
Mix in baking powder and baking soda.
Combine everything well and let it rest for 5 minutes.
Add salt and clarified butter (ghee).
Mix thoroughly and add water.
Let the dough rest for 30 minutes.
2)   For the Stuffing:
Mash boiled potatoes using a fork in a bowl.
Add finely chopped onions, spices (salt, garam masala, red chilli powder, turmeric powder, paratha masala (homemade)), green chilli, and coriander leaves.
Mix the ingredients well and make the stuffing.
Check the dough after 30 minutes.
Remove any remaining air from the dough by pressing and kneading.
Shape the dough into kulcha portions.
Roll out each portion.
Spread clarified Butter on it and roll again.
Shape into ovals and coat with all-purpose flour.
Roll and fold, coat with flour again, and repeat.
Spread Clarified Butter and roll once more. Knead it into a round shape.
Add stuffing, seal, and shape the kulchas.
Garnish with coriander leaves, black cumin, and paratha masala.
Gently press to remove any excess air.
Cook on low to medium heat for 2-3 minutes on each side on a tawa.
Add Butter on top for enhanced flavour.
Tips:
Achieve a soft yet firm dough consistency.
Allow sufficient resting time for the dough.
Ensure even distribution of stuffing.
Properly seal the edges of kulchas.
Cook on medium-low heat for even cooking.
Apply butter/ghee generously for flavour.
Experiment with different stuffing variations.
Cautions:
Avoid excessively sticky or dry dough.
Don't overfill kulchas with stuffing.
Monitor cooking time to prevent burning.
Be cautious when adding hot butter/ghee.
Use tools or gloves for handling hot kulchas.
Check for ingredient allergies before use.