firstly, in a large mixing bowl add maida, sugar, baking powder, baking soda, salt, curd and oil.

mix well making sure everything is combined well.

further add luke warm water and knead the dough for 10 minutes.

add more water if required and knead to smooth and soft dough.

cover with a moist cloth and rest for 2 hours in warm place

firstly, in a mixing bowl take boiled and peeled potato.

further mash the potatoes well.

also add green chili, ginger, red chili powder, garam masala, aamchur powder, coriander leaves, ajwain and salt.

mix well making sure everything is combined well. keep aside.

after 2 hours, knead the dough slightly. to remove if any air present in the dough.

pinch a ball sized dough.

and roll to 5 inch circular disk. apply oil if the dough is sticking to the rolling pin.

further place a ball sized aloo stuffing in the centre.

take the edge and start pleating bringing to centre.

also join the pleats together and secure tight

reverse the ball to avoid any pleats from forming

sprinkle some sesame seeds and coriander leaves.

further slightly press and flatten with your hand.

gently roll to oval shape using rolling pin. make sure you do not make too thin nor thick. and also keep the size in mind. it should not be larger than your tawa size.

brush with water over kulcha. make sure you coat uniformly. this helps kulcha to stick on tawa.

furthermore, slowly flip over and put it on hot tawa. remember, be gentle and put the water coated side down to tawa. also do not use nonstick tawa.

slightly press. this helps the kulcha to stick on to the tawa and when you can flip the tawa upside down it will be intact.

now after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown

also add some more butter (this is optional, however, helps to make your kulcha stays soft for longer time)

gently remove scrape the kulcha from bottom and remove.

finally, serve aloo kulcha hot with your favourite curry like chole masala or channa masala.