To prepare the dough, take a large bowl and sieve the flour in it. Add baking powder, baking soda, curd and refined oil in it. Add sugar and salt in the flour and mix it well with your fingers. Add warm milk in flour and knead the mixture to prepare a firm dough. Cover it with a wet cloth and keep it aside.
To make the stuffing for the kulcha, take boiled potato and mash it in a bowl. Mash paneer and grate gobhi.Combine all with finely chopped onions and green chilies with mashed potato. Add chat masala, coriander leaves, red chilli powder and cumin powder in the mixture. Sprinkle salt and mix the ingredients with a spoon.
Now take the dough and divide it into equal portions. Roll each portion into a ball and then flatten the ball using a rolling pin. Place a spoonful of filling in the center of the flatten dough and close the kulcha well. Sprinkle some flour over it and roll it again into a Kulcha.
Now heat an electric tandoor.Grease the plate and place Kulcha over it.When oil bubbles start to rise, Apply some butter over it and cook till both sides turn crispy and golden brown in colour. Once done, serve hot with Amritsari Chole.
For ChanaMasala...Wash chickpeas thoroughly and soak for 6 to 8 hours.
Add them to a pot or pressure cooker. Pour 1½ cups water and add a pinch of soda. You can also cook them in a pot adding more water as needed.
Cook until soft for 10-15 minutes.When you bite the chana it must be soft and should not feel a bite.
While the chana cooks, saute onions until golden in 1 tbsp oil.
Saute ginger garlic paste as well to remove the raw smell.
Fry chopped tomatoes with salt. Make sure tomatoes turn soft and the raw smell goes away.
Saute again along with chilli powder and turmeric till the raw smell goes off.
Blend once cooled to a smooth paste. optional - You can also add 1 tbsp cooked chana to the mixture and blend until smooth with out water. This makes the gravy thick and delicious.
Add the cooked chickpeas and then the stock (chana cooked water) as needed. If needed pour little more water to bring it to a consistency
Bring it to a boil. Simmer for about 5 minutes or until it reaches the desired consistency. Taste the gravy and add more garam masala and salt if needed. Cook further for another 2 to 3 mins.
Add kasuri methi and amchur. Stir and switch off. Add chopped coriander leaves. Cover and set aside until served.Add paneer cubes.
Serve hot chanamasala with Amritsari mixed Kulcha,pickle and chutneys.
