Amritsari Kulcha

Activate the yeast by mixing yeast, sugar, and warm water in a bowl. Let it sit for about 10 minutes until frothy.

In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture and 2 tablespoons of oil. Knead for about 8-10 minutes to form a smooth, elastic dough. Cover and let it rise in a warm place for 1 hour or until doubled in size.

While the dough is rising, prepare the stuffing. In a bowl, mash the boiled potatoes. Add chopped green chili, coriander leaves, amchur powder, red chili powder, garam masala, cumin seeds, and salt to taste. Mix well to combine.

Divide the dough into 6 equal portions and roll each into a ball. Roll out one ball into a small disc (around 4 inches in diameter). Place about 2 tablespoons of the potato stuffing in the center.

Gather the edges of the dough disc around the stuffing and pinch to seal completely. Flatten gently and roll out carefully to a 6-7 inch round, making sure the stuffing remains inside without breaking the dough.

Heat a tawa or skillet over medium heat. Place the rolled kulcha on the hot tawa. Cook for about 2 minutes on one side until bubbles appear.

Flip the kulcha and apply a little butter on the cooked side. Flip again and apply butter on the other side. Cook until both sides are golden brown and slightly charred, about 3-4 minutes total.

Repeat with the remaining dough and stuffing. Serve hot with chole (spiced chickpea curry) and additional butter.