Watch this video to find out how to make this recipe. ALOO ANARDANA KULCHA Ingredients 3 cups refined flour (maida) + for coating ½ teaspoon baking powder 1 teaspoon sugar Salt to taste 1 tablespoon butter 1 cup milk Melted butter as required Aloo anardana stuffing 3 medium potatoes (aloo), boiled, peeled and mashed ½ tablespoon crushed dried pomegranate seeds (anardana) 1 tablespoon oil 1-2 green chillies, finely chopped 1 medium onion, finely chopped 1 teaspoon red chilli powder 1 teaspoon chaat masala ½ teaspoon garam masala powder Salt to taste 1 tablespoon chopped fresh coriander leaves Method 1. Take 3 cups flour in a bowl. Add baking powder, sugar, salt, butter and milk and knead into a semi-soft dough. Cover with damp muslin cloth and set aside for 5-10 minutes. 2. Preheat oven to 180° C. 3. To prepare stuffing, heat oil in a non-stick pan. Add green chillies and sauté for 10 seconds. 4. Add onion and sauté till translucent. Add dried pomegranate seeds and sauté for 1 minute. 5. Add chilli powder, chaat masala and garam masala powder and sauté for 1 minute. Add potatoes, coriander leaves and salt, mix and cook for 1 minute. 6. Divide the dough and stuffing into equal portions. 7. To prepare kulchas, roll out each portion of dough into small thick disc, place a portion of stuffing, bring the edges together, press to seal and discard the excess dough. 8. Coat each stuffed portion with some flour and roll out into small thick discs. 9. Place the kulchas on a baking tray and brush some melted butter on top. 10. Put the tray into the preheated oven and bake for 8-10 minutes, basting with some melted butter. 11. Serve hot. Preparation Time: 10-15 minutes Cooking Time: 10-15 minutes Cuisine: Punjabi Shalaka Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor