Leavened flatbread stuffed with spiced potato and baked in a tandoor — the Amritsar preparation that is different from any other kulcha and eaten with chole and butter.
Ingredients
For the dough:
2 cups all-purpose flour (maida)
1/2 tsp instant yeast
1 tsp sugar
1/2 tsp salt
2 tbsp yogurt
2 tbsp oil
Warm water — to make a soft dough
For filling:
3 medium potatoes — boiled, peeled and mashed
1 small onion — very finely chopped
2 green chillies — very finely chopped
1 tsp coriander seeds — coarsely crushed
1/2 tsp amchur
1/4 tsp red chilli powder
2 tbsp fresh coriander
Salt
For topping: butter (generous), fresh coriander, kalonji seeds
Method
Make dough: combine maida, yeast, sugar, salt, yogurt and oil.
Add enough warm water to knead into a soft, slightly sticky dough.
Knead 8 minutes. Cover with a damp cloth. Rest 60 to 90 minutes until well risen.
Make filling: combine mashed potato with all filling ingredients.
Mix well. Divide into 4 portions.
Punch down dough. Divide into 4 balls. Roll each into a 12 cm round.
Place one portion of filling in the centre.
Bring edges up and seal completely. Gently roll out to 18 to 20 cm.
Press kalonji seeds and fresh coriander onto the surface.
Cook in a very hot cast iron pan or tawa on the highest heat for 2 to 3 minutes per side until golden and puffed with char spots.
Smear generously with butter immediately on coming off the heat.