Serves 6 Kulchas

Ingredients:

For Dough

• 1 ½ Cups whole wheat flour + ½ Cup all-purpose flour
• 1 Cup curd
• 1 Tbsp ghee
• Salt as required
• Warm water, for kneading the dough

For Stuffing

• 3 Cup potato, boiled and mashed
• ½ Cup onion, finely chopped
• ¼ Cup mint-coriander leaves, chopped
• 1 Tbsp green chili, finely chopped
• 1 Tbsp ginger, finely chopped
• 1 Tbsp garlic, finely chopped
• 1 Tsp carom seeds (ajwain)
• 1 Tsp crushed pomegranate seeds (anardana)
• 1 Tsp crushed coriander seeds
• 1 Tsp black salt
• 1 Tsp cumin powder
• ½ Tsp red chili powder
• Salt as required

Other Ingredients

• 1 Tbsp ghee + 2 Tbsp Ghee/ butter
• ¼ Cup mint-coriander leaves, chopped
• 1 Tbsp garlic, finely chopped

Recipe:

Step 1- In a mixing bowl, take whole wheat flour, all-purpose flour, salt, ghee, and curd. Mix everything well and using warm water knead the mixture into a smooth dough. Apply some ghee on the dough and cover with a wet kitchen towel. Leave the dough for  30 mins

Step 2- In a bowl, take every ingredient mention in stuffing section and mix well using a fork or spoon. Keep aside for later use

Step 3- Dust a rolling board or kitchen counter with some flour and roll the whole dough into a large and thick size roti. Apply 1 tbsp ghee all over the rolled dough. Roll the dough into a cylindrical shape and cut into 6 equal portions

Step 4- Divide the stuffing mixture into six equal portions. Take one dough ball, roll into a thick poori and place one stuffing ball into the center. Take the edge and start pleating bringing to centre. Flatten the ball, sprinkle few mint-coriander leaves and chopped garlic. Roll into an oval or a round shape

Step 5- Heat a tawa or pan. Take one Kulcha and apply water on the back side. Gently flip over a hot tawa and press gently. After a minute, gently flip the tawa upside down and cook the kulcha directly on the flame until crisp and brown