First, take a large mixing bowl, and to this, add the maida or all-purpose flour, baking soda, baking powder, salt to taste, and sugar.

Mix all the dry ingredients nicely and then add the curd or yogurt and oil to it.

Bring everything together and mix them nicely.

Now, add warm water in small quantities and knead the flour.

Keep on kneading until a smooth and supple dough ball is formed.

Cover the dough ball with a damp kitchen towel and keep it aside to rest for about 2 ½ hours.

For the stuffing, wash and boil the potatoes until cooked through nicely.

Peel them and keep them side.

Next, chop the mushrooms finely.

Heat a pan and add oil.

Add the mushrooms and cook them until done.

Transfer them into a mixing bowl.

In the same bowl add the potatoes.

Mash the potatoes and then mix it with the mushrooms.

To this, add the crumbled paneer, cheese slices (tear them into small pieces), red chili powder, chopped green chilis, chopped coriander leaves, minced garlic, and salt to taste.

Mix all the ingredients together and then add the Aamchur powder.

Mix again nicely and then take a taste test.

When done, keep it aside.

Before starting with the kulcha, peel and grate the carrot. Keep it aside.

Now, make 8 dough balls from the prepared dough.

Take one dough ball and make a bowl-like structure with the help of the fingers and then stuff it nicely with the prepared filling.

Brush a little water at the edges and bring them closer. Close it nicely and pinch the closed end so that the stuffing does not come out.

Now roll the dough ball between the palms and then place it on the rolling board.

On the stuffed dough, sprinkle some grated carrot and sesame seeds.

Press them down a little with the fingers so that they stick properly.

Now, roll the dough into a circular or oval-shaped kulcha. Be gentle with the rolling.

Do this with all the other dough balls.

Now, take a tawa and place it on a flame. Keep the flame on medium.

Brush the other side (one that has no sesame seeds) of the kulcha with water.

When the tawa is hot, place the kulcha on it and cover it with a lit. keep the flame on low.

After about 1 minute, remove the lid, flip the tawa, and cook the top part of the masala kulcha directly over the flame. Keep the flame on medium and continue to move the tawa so that it does not burn.

When done, scrape the kulcha from the tawa and place it on a plate.

Brush the Masala Kulcha nicely with some butter.

Do this with the rest of the kulchas.

Garnish the Masala Kulchas by sprinkling some chopped coriander leaves.