Amritsari Cheese Chilli Aloo Mini Kulchas

Steps

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1. 1
   Prepare the potato filling: Grate the boiled potatoes and finely chop onion, green chillies, and ginger. Use starchy potato varieties like hill potatoes or Indore potatoes for the best texture.
   ▶ ≈15:54
2. 2
   Mix the potato mixture: Combine grated potatoes, chopped onion, green chillies, ginger, coriander, and mint in a bowl. Add dry mango powder, roasted pomegranate seed powder, salt, celery seeds, roasted cumin seeds, and coriander seeds for seasoning.
   ▶ ≈17:46
3. 3
   Finish the potato filling: Add black salt, jaggery powder, half of the lime juice, and Kashmiri red chilli powder. Ensure all ingredients are well combined to balance the flavors.
   ▶ ≈24:58
4. 4
   Shape the kulchas: Take portions of pre-made dough and form them into balls. Gently flatten and use both hands to shape into a bowl-like form. Dust lightly with flour and gently roll between your palms to create flat, thin rounds.
   ▶ ≈26:37
5. 5
   Decorate the kulchas: Apply a little water on top of each kulcha. Sprinkle nigella seeds (kalonji) and gently press so they stick.
   ▶ ≈29:16
6. 6
   Cook the kulchas: Heat a pan until very hot. Place the moistened kulcha on an inverted hot pan (flat side up) to simulate tandoor effect. Cook on medium-high heat for 10-15 seconds to set, then use high heat for even browning. The sides should turn brown and puff. Cook for about 3-4 minutes total.
   ▶ ≈30:43
7. 7
   Plating: Place cooked kulchas on a plate. Brush melted butter on top. Serve with pineapple and roasted mango chutney on the side. Garnish with fresh coriander leaves and chilli for color.
   ▶ ≈32:48