Amritsari Kulcha

Ingredients

• 3 cups maida
• 1/2 cup curd
• 1 tsp baking powder, 1/4 tsp soda
• 1 tsp sugar
• 3 potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 tbsp coriander
• 1 tsp ajwain
• 1 tsp anardana or amchur
• Butter

Method

1. Dough: maida, curd, baking powder, soda, sugar, salt and warm water. Knead soft, cover with a damp cloth, rest 2 hours.
2. Filling: mashed potato, onion, coriander, ajwain, anardana, salt. Squeeze out any moisture.
3. Roll a disc, stuff, seal, then roll again to 1cm thick. Press coriander and nigella seeds into the top.
4. Wet the underside with water — that's what makes it stick to a tawa upside down, or use a hot oven at 250°C.
5. Cook till blistered and brown, about 6 minutes.
6. Crush it slightly in your hands, then drown it in butter. Chole on the side.