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Chur Chur 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, and salt. Mix well and make a well in the center.
Add yogurt to the center and knead, adding a little water as needed, to make a soft, non-sticky dough. Cover and let rest for at least 1 hour for gluten relaxation.
For the filling, mash boiled potato and mix with crumbled paneer, chopped onion, cilantro, cumin seeds, chaat masala, and red chili flakes. Adjust salt as needed.
Divide the rested dough and the filling into 6 equal portions. Flatten each dough ball, place filling inside, seal, and gently roll into a thick disc, dusting with flour as needed to prevent sticking.
Heat a tawa or cast iron skillet over medium-high heat. Place each kulcha on the hot surface, cooking until bubbles appear and the bottom is golden, about 2 minutes. Flip, spread 1/2 tbsp ghee on cooked side, and cook the other side until crisp with layered char. Using a cloth, lightly crush and scrunch the kulcha (chur chur) before serving.
