Crispy Amritsari Kulcha

Step 1 (Dough): Mix maida, salt, baking powder, and yogurt. Add water gradually to make a soft, smooth dough. Knead for 5 minutes and let it rest for 1 hour covered with a damp cloth.

Step 2 (Stuffing): Mix mashed potatoes with anardana, ajwain, chopped chilies, coriander, and salt. Make sure there are no large lumps.

Step 3 (The Layers): Roll out the dough into a large thin rectangle. Spread a layer of ghee and sprinkle a little dry flour. Fold it like a fan and roll into a tight cylinder.

Step 4 (Repeated Layering): Cut the cylinder into 3-4 inch pieces. Roll each piece again, apply ghee, and fold. This creates the "laccha" (flaky) effect.

Step 5 (Filling): Take one layered portion, flatten it slightly, and place a ball of potato stuffing in the center. Seal the edges carefully.

Step 6 (Rolling): Gently pat or roll the stuffed ball into a flat disc. Don't use too much pressure, or the stuffing will come out.

Step 7 (Cooking): Cook on a medium-hot tawa. Once one side is slightly cooked, flip it.

Step 8 (The Tandoori Hack): Use a wire rack over an open gas flame. Place the semi-cooked kulcha on the rack and roast on both sides until you see charred black spots and it becomes crispy.

Step 9 (The Final Crush): Take the hot kulcha, place it on a plate, and crush it slightly with both hands (use a cloth) to release the flaky layers. Smear with lots of butter and serve with Pindi Chole.