Aloo Kulcha

Qty: 10-12 Kulchas (approx)
Ingredients:

• Plain Flour/ Maida: 2 cups
• Yeast: 1/2 tsp ( Dissolve yeast in 2 tbsp lukewarm water and 1/2 tsp sugar. Let it rest for 10-15 mins)
• Salt: 1/2 tsp
• Yogurt: 1 tbsp
• Baking Soda: 1/4 tsp
• Warm Milk: 3/4 cup
• Oil: 2 tsp
• Butter
• For stuffing:
• Potatoes: 3-4 (boiled, peeled and mashed)
• Salt: to taste
• Red chilli pwd: 1 tsp
• Amchur: 1/2 tsp
• Roasted ground cumin: 1/2 tsp
• Chaat masala: 1/2 tsp
• coriander leaves: a few (chopped)

Method:

1. In a pan, sieve maida and baking soda. Add salt, sugar. Mix this dry mixture properly with spoon/ hand.
2. Add yogurt. Knead soft dough by slowly adding milk. 
3. Cover with damp cloth and let it rest for 1 hour.
4. For stuffing, mix all the ingredients of stuffing and make balls/ pedas.
5. Now, oil your both hands and make pedas/ balls from dough. Let them (dough pedas) rest for 5 mins.
6. Roll dough pedas to form small poori/ roti. Put potato/stuffing ball in center and close from all sides to form a ball again. (You can use plain flour for dusting, if needed)
7. Roll into 6 inch round kulcha. (You can roll with rolling pin or hand)
8. Cooking: 
• Method 1: Will make Kulchas soft and bready (Preferable method)
• Cook like chapati/ parantha on tawa.
• Apply butter on top of Kulchas.
• Serve hot with yogurt/ butter/ pickle.

• Method 2: (Baking in oven- will make Kulchas crisp)

• Preheat oven to 288 deg C for 20 mins.
• Place kulchas on baking tray. Rub little water on surface of kulcha (after placing them on baking tray).
• Bake for 5-8 mins. 
• Apply butter on top of Kulchas.
• Serve hot with yogurt/ butter/ pickle.

PS:

Never use hot water to dissolve Yeast.