firstly, in a large mixing bowl take 2 cup potato and ¾ cup crumbled paneer.

mix well making sure everything is combined well

further, add ¾ cup lukewarm water and knead the dough for 10 minutes.

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

grease the dough with oil. cover and rest for 2 hours in warm place.

firstly, in a large mixing bowl take 2 cup potato and ¾ cup crumbled paneer.

also add ½ tsp chilli powder, ½ tsp garam masala, 1 tsp aamchur, 1 tsp ginger garlic paste, 1 tsp kasuri methi, 2 tbsp coriander and ¼ tsp salt.

combine well and the stuffing is ready. keep aside.

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

pinch a ball sized dough and dust with maida.

further roll to 5-inch circular disk.

place a ball sized prepared aloo paneer stuffing in the centre.

bring the edge to centre and start pleating.

also join the pleats together and secure tight.

reverse the ball and sprinkle some black sesame seeds and coriander leaves.

flip it over, making sure the coriander leaves and sesame seeds facing down.

gently roll to oval shape using a 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 the kulcha and put it on hot tawa. remember, be gentle and put the water coated side down to tawa. also, do not use nonstick tawa.

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

gently scrape the kulcha from the bottom and remove.

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