- Use a sieve to maida and combine with baking powder, baking soda, salt and sugar in a mixing bowl.
- Put oil and yogurt. Knead well and add water as knead to become a soft and smooth dough.
- If you feel the dough is sticky, then add little flour to it and knead again for few minutes.
- It is the rule for dough making, "Longer you knead, the softer the dough" or kulcha will be formed.
- Cover it with a moist cloth and keep in a warm place for at least three hrs.
- In the meantime, prepare the stuffing goods. Combine all the ingredients as mentioned in stuffing goods in a mixing bowl and keep aside.
- Take out the dough and sprinkle on the little flour. Knead again for a minute and then divide the dough into 8 equal balls.
- Take a ball and flour dust. Roll to form a small circle. Make a small ball of the filling as it can be put inside the dough circle.
- Place the ball in the middle of the dough circle and close all the edges to form a spherical ball.
- Now flatten the dough ball as disc and dust with flour. Roll it with rolling pin to form chapati like shape.
- Make sure it is not too thin. Similarly roll all the balls to form chapati.
- Heat a tava or non- stick frying pan. The tava should be very hot so keep it on high flame for few minutes.
- Take the rolled out kulcha and place it over hot tava, cook it on medium flame now onwards.
- If you observe small bubble starts to appear then turn it to other side of the kulcha and brush little ghee on it.
- Once brown spots form on both the sides, remove from the heat and brush with little oil/ghee.
- Do the same procee with other kulcha. Aloo Paneer Kulcha is ready to serve hot with any curry of your choice.
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