Masala Aloo Kulcha + Tamatar ki Chutney

Ingredients

• 1 cup whole wheat flour (atta)
• ½ cup refined flour (maida) + for dusting 
• 1 teaspoon carom seeds (ajwain)
• Salt to taste
• 2½ tablespoons Oil + as required 
  Filling 
• 2 medium potatoes, boiled and peeled 
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds (jeera)
• 1 tablespoon finely chopped ginger
• 2-3 green chillies, finely chopped
• 1 teaspoon red chilli powder
• 1 teaspoon dried mango powder (amchur)
• 1 medium onion, finely chopped
• 1 tablespoon finely chopped fresh coriander leaves 
• 1 tablespoon finely chopped fresh mint leaves
• 1 teaspoon garam masala powder 
• 1 tablespoon oil
  Tamatar ki chutney 
• 2 medium tomatoes (tamatar), finely chopped
• 3 tablespoons tomato ketchup
• 1 teaspoon red chilli powder
• 1 teaspoon dried mango powder (amchur)
• 1 teaspoon chaat masala
• Juice of ½ lemon
• 2 tablespoons finely chopped fresh coriander leaves
• 2 teaspoons sugar

Method

1. Mix together wheat flour, refined flour, carom seeds, salt and 2 tablespoons oil in a parat. Add water as required and knead a soft dough. Add remaining oil, knead and set aside. 
2. To make the filling, dry roast coriander seeds and cumin seeds till fragrant.  Crush in a mortar with pestle to a coarse powder and put in a bowl. 
3. Add ginger, green chillies, chilli powder, dried mango powder, onion, coriander leaves, mint leaves, potatoes and garam masala powder. Mash and mix well. Add oil and mix again. 
4. To make the tamatar ki chutney, mix together tomatoes, tomato ketchup, chilli powder, dried mango powder, chaat masala, lemon juice, coriander leaves and sugar in a bowl.  
5. Place an aluminium kadai upside down on heat. 
6. Divide the dough into equal portions and brush with some oil. Stuff each with a portion of the filling and shape into balls.  
7. Dust the worktop with some refined and sprinkle some coriander leaves on it. Place the stuffed balls on it and flatten them into discs.  
8. Apply some oil on the inverted kadai, stick the kulchas on it and roast till fully done, basting with oil. 
9. Serve hot with tamatar ki chutney.