Kulchas are a popular Punjabi preparation known for its melt in the mouth texture. Kulchas are very popular and is eaten mainly with gravy preparation or even as it is with a thick layer of butter.
Sprinkle the dry yeast in ¾ cup of lukewarm water. Add sugar and give it a stir. Leave it to bloom for about 10 minutes.
Add the lemon juice to the yeast mixture.
In a large bowl, sift together the flour and baking powder. Add the salt. Make a well in the center and add the yeast mixture and clarified butter. Make a soft dough and knead it well. In case the dough is too tight, you can add a little more yoghurt.
Leave the dough to ferment for at least 1 and a half hour
Meanwhile prepare the filling. Mix the boiled and mashed potatoes with cumin powder, dry mango powder, salt and coriander leaves.
Once the dough is ready. Divide the dough into 6 portions.
Roll a little and fill with a tablespoon of the potato mixture. Seal the dough and roll it again to about ½ an inch thickness.
Heat a griddle. Lightly toast the kulchas by applying butter till both the sides are golden brown in color.
Serve it with and gravy preparation like dum paneer.