Amritsari Kulcha

Ingredients

• •Maida
• •Potato
• •Spices
• •Butter

Steps

1. 1Mix maida with a little yogurt, baking powder, salt, and water into a soft dough, then knead for five minutes until smooth and cover to rest for at least two hours.
2. 2Boil and mash potatoes while still warm, then mix in chopped green chili, coriander, ajwain, and salt to make the stuffing.
3. 3Divide the rested dough into equal balls, flatten each into a small disc, and place a portion of the potato filling in the center.
4. 4Gather the edges of the dough over the filling and pinch to seal, then gently flatten the stuffed ball and roll it out carefully into a thick oval so the filling does not tear through.
5. 5Sprinkle the top with nigella seeds and chopped coriander, pressing them lightly into the surface.
6. 6Cook the kulcha in a very hot tandoor, or on a preheated heavy skillet covered with a lid, for two to three minutes on each side until puffed and golden-brown patches appear.
7. 7Brush generously with melted butter as soon as it comes off the heat and serve warm with chole or pickle.