For making dough first we need to kind of ferment the yoghurt for that in a bowl add yoghurt and whisk it to make it lump free. Then add sugar, baking powder and baking soda to it and mix it well. Immediately bubbles will start to appear then leave it aside for 10 minutes to ferment. Meanwhile take whole wheat flour in a big bowl and add salt to it mix it well then make a well in the center and pour the yoghurt mixture into it. Now start mixing it in the flour when done add water.

Add half cup water in the yoghurt bowl mix it then add it to the flour and start kneading it just like the chapati dough. Add more water if needed. Make a soft dough out of it. When mix well add 1 tbsp oil to the dough and again knead it. Take the dough out on your work surface and knead it for a good 5 minutes until the dough becomes soft and non sticky. Then in the same bowl add 1 tbsp oil and put the dough in it. Apply oil on the surface of the dough too so that it doesn't dry.

Now cover it with a cling wrap so that air doesn't go inside and then cover it with a kitchen towel and keep it in a warm place for 30 minutes to rest. Meanwhile let's make a our potato filling. For that boil four big potatoes then peel it and grate it. Make sure the potato mixture is in the form of a paste and there shouldn't be any lump in it. Once done add all the above-mentioned ingredients of the filling in the ingredient section and mix it really well. Taste it to balance the flavours.

You can add more or less spices to the potatoes as per your likes and taste. Once the filling is ready you can put it in the refrigerator so that it won't get watery and will be easy by roling the kulchas. After 30 minutes take the dough and remove the cling wrap and knead the dough again for 2 minutes. Then make 14 equal size balls from it. Make sure there isn't any crack in the balls. Cover them for 10 minutes to rest. Then take 1 ball and let the remaining ball covered..

Then flatten the ball and add 2 tbsp filling in it and cover it from all sides or you can make a bowl like shape of the ball and put the filling in it and cover it just like we do while making the stuffed paratha. Now roll it either with a rolling pin in an oval shape or round shape whichever you like or simply flatten it by your hands. Once rolled out sprinkle some nigella seeds and coriander leaves on top of it and press it so that it won't come out.

Roll the kulcha once again to fix the coriander leaves and nigella seeds. Now put the tawa on high flame maje it piping hot and put the rolled kulcha on top of it. Sprinkle 2-3 tbsp water on side of it and cover it. Cook it on high flame. Once the water evaporates flip it over and again Sprinkle water and cover it. You will see it will start puffing up just like the chapatis. Flip it again when the water evaporates cook it by pressing all over with a spatula.

With this method the kulchas will remain super soft all the time. Make it crispy the way you like by flipping it both the sides. It takes 3-4 minutes for one kulcha to be done perfectly. Once done serve hot with some desi ghee or butter or white butter and some salad and yoghurt or simply the way you like.
Do try it once and enjoy with your family and friends.
Happy Cooking 😊