Amritsari Kulcha

In a large bowl, mix maida, baking powder, baking soda, sugar, and salt. Add yogurt and oil, then gradually add water to knead into a soft, smooth dough. Cover with a damp cloth and rest for 1 hour.

Prepare the filling: mix mashed potatoes with chopped onion, green chillies, coriander leaves, anardana, ajwain, red chilli powder, and salt. Divide into 8 equal portions.

Divide the rested dough into 8 equal balls. Flatten one ball into a disc about 10 cm in diameter.

Place a portion of the potato filling in the centre. Bring the edges together to seal and pinch tightly. Gently flatten the stuffed ball.

Roll out the kulcha into an oval or round shape about 20 cm in diameter, about 5 mm thick. Sprinkle a few coriander leaves on top and press lightly with the rolling pin.

Heat a tawa over high heat until very hot. Place the kulcha on the dry tawa and cook for 1–2 minutes until bubbles form and the underside has brown spots.

Flip and cook the other side for 1 minute. Then hold the tawa over a direct flame (or use a gas burner) to char the kulcha slightly for the authentic tandoor effect.

Remove from heat and apply a generous knob of butter immediately while hot.

Serve with chole (spiced chickpea curry) and sliced onions with lemon.