Masala Kulcha with Lauki Korma

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida, sugar, baking powder, baking soda, and 0.75 tsp salt.
   • Create a well in the center and add the curd and vegetable oil. Mix with your fingertips until the mixture resembles coarse crumbs.
   • Gradually add lukewarm water and knead for 8-10 minutes to form a very soft, smooth, and slightly sticky dough. A soft dough is key to fluffy kulchas.
   • Cover the dough with a damp cloth and let it rest in a warm place for at least 90 minutes, or until it has nearly doubled in size.
2. 2

   Make the Masala Filling

   • While the dough is resting, prepare the filling. In a separate bowl, combine the mashed potatoes, finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
   • Add all the powdered spices: red chili powder, cumin powder, coriander powder, amchur powder, garam masala, and 0.5 tsp salt.
   • Mix everything thoroughly until well combined. The filling should be dry enough to handle easily. Taste and adjust the seasoning if necessary. Set aside.
3. 3

   Stuff and Shape the Kulchas

   • Once the dough has rested, gently punch it down to release the air and knead for another minute.
   • Divide the dough into 8 equal-sized balls. Also, divide the potato filling into 8 equal portions.
   • Take one dough ball and flatten it with your fingers into a 3-inch disc, keeping the edges slightly thinner than the center.
   • Place one portion of the filling in the center. Bring the edges of the dough together, pleating as you go, and seal the filling completely. Pinch the top to secure it and flatten the ball gently.
4. 4

   Roll and Cook the Kulchas

   • Lightly dust the stuffed ball with flour and gently roll it into a 5-6 inch circle or oval shape. Avoid applying too much pressure to prevent the filling from spilling out.
   • Sprinkle some kalonji seeds on top and press them lightly into the dough.
   • Heat a tawa or a heavy-bottomed skillet over medium heat. Place the kulcha on the hot tawa, kalonji-side up.
   • Cook for 1-2 minutes until bubbles start to appear on the surface. Flip the kulcha.
   • Cook the other side for another 1-2 minutes until golden-brown spots appear. Press gently with a spatula for even cooking.
   • Flip again and brush generously with melted ghee. Cook for 30 seconds, then flip and brush the other side with ghee as well. Cook until both sides are golden and crisp.
   • Remove from the tawa and place in a cloth-lined container to keep warm. Repeat the process for the remaining kulchas.
5. 5

   Serve

   • Serve the hot Masala Kulchas immediately with chole (chickpea curry), dal makhani, or a side of plain yogurt and your favorite pickle.