For Kulche - in a bowl add lukewarm water, lukewarm milk, yogurt, ghee, sugar, and salt, mix until sugar dissolves, sieve maida, baking powder, and baking soda and mix, bring it to a working top and knead with your back of the palm for 12-14 mins to form a soft dough. The dough will come through

Tuck under and smear ghee, cover for 3 hrs at least and if not 1 hr for sure. Make balls and smear ghee and cover for 30 mins. This resting is very important

For Filling - peel the boiled potatoes and grate, there should be no lump, add chopped onions, chopped coriander leaves, chopped mint leaves, chopped ginger, chopped green chilies, Anardana powder, roasted and coarsely powder of cumin-coriander seeds, Amchur powder, red chili powder, salt, black salt. Mix well and set aside

Take the balls and press with your three fingers on Maida and put the filling, press with your thumb well and fold, roll out on the Maida and press with a rolling pin bug making sure not to press hard as the filling might spill. Smear some chopped coriander leaves and red chili powder and smear water on the side, on the back side smear adequate water

In a iron tawa sprinkle salt water and press the water side of the Kulcha on it, press and on high flame wait till the Kulcha rises, flip the tawa and on the flame keep rotating for all sides to be well done, set aside. Complete the batch

For Tamarind Onion Chutney - in a bowl add tamarind extract, 1 cup water, grated boiled potato, chopped coriander leaves, chopped mint leaves, chopped ginger, chopped green chilies, red chili powder, black salt, salt, cumin powder, and mix well, give more water if needed

Smear the Kulchas with butter