Indian Amritsari Kulcha with Chole

Ingredients

• 2 cups all-purpose flour
• 1/2 cup plain yogurt
• 1 tsp baking powder and 1/4 tsp baking soda
• 2 cans chickpeas, drained
• 1 lb potatoes, boiled and mashed, for the filling
• 4 tbsp butter or oil, divided
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• 2 tsp garam masala and 1 tsp amchur or 1 tbsp lemon juice
• 3 ripe tomatoes, diced
• 2 green chilies, minced
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Mix the flour, yogurt, baking powder, baking soda, 1 teaspoon salt, and enough warm water to make a soft dough. Knead for 8 minutes, then cover and rest for at least 1 hour.
2. The long rest matters: the baking powder and yogurt need time to work, and the gluten must relax or the kulcha will spring back and tear when stuffed.
3. For the chole, heat 2 tablespoons of the butter in a pot and cook the onion for 10 minutes until deep golden, then add the garlic, ginger, and chilies for 1 minute.
4. Add the cumin, turmeric, and half the garam masala, then the tomatoes, and cook for 10 minutes, until the oil separates at the edges.
5. Add the chickpeas and 1 1/2 cups water and simmer for 25 minutes, crushing some against the pot, until thick. Finish with the remaining garam masala and the amchur.
6. Season the mashed potato with salt, pepper, cilantro, and a pinch of garam masala for the kulcha filling.
7. Divide the dough into six, flatten each, enclose a spoonful of potato, seal well, then roll out gently to a 6-inch round, keeping the filling centred.
8. Cook on a hot griddle with the remaining butter for 3 minutes per side, pressing the edges down, until blistered and deep golden. Serve hot with the chole.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.