Aloo Kulcha Paratha

INGREDIENTS
For the kulcha
1 cup whole wheat flour/atta, 120 grams
1 cup all purpose flour/maida, 125 grams
¼ tsp baking soda
3 tsp oil or ghee ( i used oil)
2 tbsp curd/yogurt (vegan yogurt like cashew or almond yogurt can be substituted)
1 tsp sugar
¾ to 1 tsp salt or add as required
½ to ⅔ cup water for kneading or add as required
oil or ghee for roasting as required
some sesame seeds (black or white) or nigella seeds
For aloo or potato stuffing:
3 large potatoes or 4 to 5 medium potatoes, 300 to 350 grams
2 green chilies/hari mirch, finely chopped
½ tsp red chili powder/lal mirch powder
½ tsp dry mango powder/amchur or add as required
¼ to ½ tsp garam masala powder
2 tbsp chopped coriander leaves/dhania patta
METHOD
Preparing the kulcha dough:
In a mixing bowl take 1 cup whole wheat flour, 1 cup all purpose flour, ¼ tsp baking soda, 1 tsp sugar, ¾ to 1 tsp salt or as required.
add 2 tbsp curd/yogurt and 3 tsp oil.
with a spoon or with your hands lightly mix everything.
add water. i added ⅔ cup water in parts. the amount of water to be added, depends on the quality of flours. so add accordingly.
mix and then begin to knead.
knead to a smooth soft dough. cover the dough and keep aside for 2 hours.
Preparing the potato stuffing
meanwhile, steam or boil 4 to 5 potatoes (about 300 to 350 grams) till they are cooked through completely. you can cook the potatoes in a steamer or pressure cooker.
peel and then mash the potatoes with a potato masher. you can also use a fork to mash the potatoes.
add the chopped green chilies, ½ tsp red chili powder, ½ tsp dry mango powder, ¼ to ½ tsp garam masala powder and 2 tbsp chopped coriander leaves. substitutes for dry mango powder are dry pomegranate seeds powder (anardana powder) or lime juice. you can add about ½ to 1 tsp of dry pomegranate seeds powder. lime juice can be added as per your taste. there should be just a light sour taste or tang in the potato stuffing.
mix the spices and herbs with the mashed potatoes very well. check the taste and add more of the salt, green chilies, dry mango powder if required.
Assembling and preparing aloo kulchas:
after 30 minutes lightly knead the dough again.
make medium sized balls from the kulcha dough.
sprinkle whole wheat flour on the rolling board and on the dough ball.
with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
place the potato stuffing in the center keep 1 inch space all over the circumference.
bring the edges together and join them at the center.
press the joined edges top and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough.
sprinkle some flour. adding sesame seeds is optional. you can skip it.
gently roll to a large disc of about 7 to 8 inches in diameter.
on a hot tava or griddle, gently place the stuffed kulcha.
flip over when one side is partly cooked. spread some ghee or oil on this side. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.
flip again and now spread some ghee or oil on this side.
press the edges with a spatula to ensure that they are cooked.
flip once or twice to ensure even roasting and cooking.
place the kulcha in a roti basket.
add ½ to 1 tsp of butter and spread it with a butter knife or spoon. prepare all the kulchas with the above method and stack them up.
after making each kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles.
you can also serve kulchas straightaway from the tawa to the plate. serve these aloo kulchas hot or warm with butter, curd or mango pickle or punjabi chole