For dough,sieve refined flour with baking powder, baking soda and salt. Add curd and sugar into it. Mix it well and then knead it into a medium soft dough by adding milk and sufficient water. Apply little oil on the dough and knead it further. Cover it with a wet cloth for 45 minutes.
Meanwhile, boil the potatoes in a pressure cooker for 2-3 whistle and then switch off the flame, cool it, peel it and mash it well. Chop the onion, green chilli, ginger and coriander leaves. Coarsely grind the coriander seeds.
Add chopped onions, green chilli,ginger, coriander leaves, red chilli powder, coarsely grinded coriander seeds, carom seeds, aanardana, dry mango powder, chaat masala, kasoori methi and salt in the mashed potatoes. Mix it well with hands.
After 45 minutes, knead the dough once again, spread the dough, sprinkle some dry flour on it and then rub in 1-2tbsp of butter in it till it becomes crumbly. Gradually mix it with the help of milk and knead it to make a soft and smooth dough. Cover it with a damp cloth and let it rest for 10 minutes.
After 10 minutes, knead the dough once again and divide it into equal portions and form them into small balls. Cover it with a damp cloth and rest it for another 10 minutes. Divide the potato mixture into equal portions and keep it aside.
Flatten a portion of first dough, place a potato mixture in the center and fold the dough over to form a ball.Place this on the lightly floured surface and roll gently into a disc.Do the same with the other portions of dough.
Heat a pressure cooker. Rub a wet hand on one side of the kulcha, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the kulcha.
Place the cooker over the flame upside down so that the open end is towards the flame.
Cook on high heat for 2-3 minutes and then reduce the heat and cook it for 2-3 minutes more. Straighten the cooker and gently dislodge the kulcha from the cooker wall. Brush the hot kulcha with butter and serve immediately.
