Ghee for taste, yogurt, baking powder, spices, coriander, flour, and mashed potatoes.
To give the filling more taste and depth, add grated paneer or onions.
For the filling, mix together the mashed potatoes, garam masala, chile, cumin, coriander, and salt.
Form dough into little balls, fill with masala, and gently press.
Heat the tawa and fry the kulchas until they are puffy and golden brown on both sides.
To give heated kulchas a deep, delicious finish, brush them with butter or ghee.
For a mouthwatering Punjabi experience, serve hot with curd, pickle, or chutney.