Ingredients: 1 cup refined flour (maida), ½ tsp salt, ¼ tsp sugar, ½ tsp instant dry yeast, ½ tbsp ghee, 2 tbsps warm milk, 1 tbsp oil, ½ tsp roasted and crushed coriander seeds, ½ tsp roasted and crushed cumin seeds, ½ inch ginger, chopped, 2 green chillies, chopped, ¾ tsp dried pomegranate seeds (anardana) powder, 1 medium onion, chopped, ½ tsp red chilli powder, ½ tsp salt, ½ tsp garam masala powder, 2 medium potatoes, boiled, peeled and mashed, 1 tbsp chopped fresh coriander leaves, oil for spraying, onion seeds to sprinkle, and butter for basting
Method: To make the dough, take refined flour in a bowl. Add salt, sugar, instant dry yeast and ghee. Add warm milk, 3 tbsps warm water and knead to soft dough. Cover with a moist muslin cloth and set aside for 1 hour. To make the stuffing, heat oil in a nonstick pan. Add roasted coriander seeds, roasted cumin seeds, ginger, green chillies and sauté for 30 seconds. Add dried pomegranate seeds powder, onion and sauté till it turns translucent. Add red chilli powder, garam masala powder and salt and mix well. Add boiled potatoes and mix well. Add coriander and mix. Take the pan off the heat and allow it to cool. Dust some refined flour on the surface and divide dough into 8 equal portions, make a dent in the centre and stuff with prepared stuffing. Seal the edges and roll into a thick disk. Spray some oil, sprinkle onion seeds and roll some so that the onion seeds don’t fall. Preheat the air fryer at 200°C for 2-3 minutes. Arrange 4 kulchas at a time in air fryer basket and air fry for 7 minutes. Flip and air fry for 3 minutes more. Brush some butter and serve hot.
