Aloo Kulcha - Indian Stuffed Bread

We generally have rotis for dinner.  Sometime after our evening tea, V mentioned he wanted a different kind of roti.  Something like naan.  I have been wanting to try out the Kulcha for a long time now.  I had bookmarked the recipe from Daasana's site.  She even has a step by step account of the recipe.  I just modified it a bit.   The kulchas puffed up on the hot pan and they were crisp on the outside and soft inside.  It was very good.

Ingredients:  Makes about 8

All purpose flour - 2 cups ( you can use a part of whole wheat flour)
Baking soda - 1/4 tsp
Baking powder - 1/2 tsp
Oil - 2-3 tbsp ( if you want a rich taste - use ghee)
Curd / yogurt - 3 tbsp
Sugar- 1/2 tsp
Salt to taste - but add a little more than you would for rotis
Ajwain/Carom seeds - a large pinch
Water for making the dough
Oil while making the kulcha

Stuffing:
Potatoes - 3 large - Boiled
Green chilies - to taste - finely chopped
Red chili powder - 1/2 tsp ( optional)
Coriander powder - 1/2 tsp
Jeera / Cumin Powder - 1/4 tsp
Dry mango powder - 1/2 tsp - I used pani puri masala - it has that nice sour taste
Garam masala - 1/4 tsp - I used Chinese five spice
Coriander leaves - finely chopped - few
Ginger - 1/4 tsp - finely chopped
Salt to taste

Make the dough-
Take the flour.  Make a well in the centre
Add the oil, salt, sugar, baking powder and soda, curd, ajwain.  Mix well.
Because of the curd it will be a little moist.
Add just enough water to make a soft dough
Knead well till smooth.
Cover and keep aside for an hour or two in a warm place.

For the stuffing
Mash the boiled potatoes.
Add all the other ingredients.  Mix well and keep

Take a ball of the dough
Roll into a circle.
Take an equal quantity of the stuffing - make a round ball of that too.
Place in the middle of the rolled out dough
Bring up the sides of the dough to the centre over the stuffing
Dust a bit of flour - I also put a bit of oil on the rolling board
And roll it evenly into a nice circular shape.

Meanwhile heat a pan
Put the stuffed kulcha onto the pan
You can put some oil or ghee while making the kulcha - all to your taste
Keep flipping it over both sides till evenly done
The kulcha puffed up nicely too
Once there are enough brown spots , remove.
Serve hot preferably.
They can be stored wrapped in foil, or a  moist cloth for later

This so good, you can have it plain.  Or with a lob of butter.  With curd and pickle or a curry of your choice.