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Stuffed Kulcha is a traditional Indian bread with authentic flavors and a satisfying texture. This versatile accompaniment is a family meal essential that pairs perfectly with curries and chutneys.
In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, 1 tsp salt, and yogurt. Gradually add warm water and knead until a soft dough forms. Cover and rest for 30 minutes.
Prepare the stuffing by mashing boiled potato in a separate bowl. Mix in onion, chopped cilantro, cumin seeds, green chili, and 0.5 tsp salt. Blend well for an even mixture.
Divide the rested dough and stuffing into equal portions (about 5 each). Flatten a dough ball into a small disc, place stuffing in the center, and seal edges carefully to fully enclose the filling.
Gently roll each stuffed dough ball into a thick disk, about 6 inches in diameter. Lightly dust with flour to prevent sticking, but avoid using too much, which can dry out the bread.
Preheat a heavy skillet or tawa over medium-high heat. Cook each stuffed kulcha for 2–3 minutes on the first side until small bubbles form, then flip and cook for another 2 minutes. Brush with ghee or melted butter on both sides, pressing gently and flipping occasionally until golden spots appear. Serve hot.
