These irresistible flatbreads are stuffed with a filling of mashed potatoes mixed with spices, grated cheese, and cilantro, and then toasted under the broiler until golden brown.

Ingredients

• 2 cups plus 2 tablespoons all-purpose flour
• 1 tablespoon plus 1 teaspoon sugar
• 1 tablespoon baking powder
• 1 tablespoon kosher salt
• 1 teaspoon baking soda
• 2 tablespoons unsalted butter, at room temperature
• 1/4 cup plain yogurt
• 1/2 cup water, plus more as needed
• 1 tablespoon vegetable oil
• 1 teaspoon nigella seeds
• butter, chopped fresh cilantro, and sesame seeds, for garnish
• 1 cup (8 ounces) grated paneer
• 1 (5-ounce) potato, peeled, quartered, and boiled until tender, mashed
• 1/4 cup finely chopped red onion
• 1 tablespoon finely chopped cilantro
• 1/2 teaspoon chaat masala
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kashmir chile powder
• 1 1/2 teaspoons kasoori methi (dried fenugreek leaves)

Directions

1. Whisk flour, sugar, baking powder, salt, and baking soda together in a medium bowl. Stir in yogurt and water. Stir in more water, 1 tablespoon at a time, until mixture forms a dough. Transfer to a work surface and knead dough until smooth, about 2 minutes. Divide dough evenly into 6 pieces and shape into balls. Cover and let rest for 30 minutes.
2. Combine paneer, potato, onion, cilantro, chaat masala, cumin, and Kashmiri chile powder in a medium bowl.
3. Working with 1 dough ball at a time, roll dough into 4 to 5-inch disks. Hold dough round in 1 hand and spoon 1/4 cup filling in center. Gather edges of dough over filling, pinching tightly to seal. Place on a work surface and press gently into a disk, then use a rolling pin to roll into a 5- to 6-inch disk. Transfer to a baking sheet in a single layer. Repeat with remaining dough balls and filling.
4. Heat broiler to High. Sprinkle nigella seeds on top of kulchas and press to adhere. Place kulchas on a baking sheet and broil until golden brown and cooked through, 1 to 2 minutes per side, rotating baking sheet occasionally and keeping a close eye to prevent burning. Spread a touch of butter on top of each kulcha, and garnish with cilantro and sesame seeds; serve hot.