Combine maida, salt, ghee, yeast with water and knead to a smooth dough.
Let it ferment for thirty minutes.
Pound the coriander seed coarsely.
Heat a pan with a tablespoon of Idhayam Sesame Oil.
Saute onion and keep aside.
Cook the potatoes, peel the skin and mash it long with salt, coriander leaves, amchur powder, chilli powder, pound coriander seed, lime juice, fried onion, sugar and mix well.
Make medium sized balls out of the dough.
With a rolling pin roll into circles.
Place the aloo stuffing in the centre and cover by bringing the edges together.
Roll into a smooth ball.
Again roll into circles.
Heat a dosa pan.
Place the aloo kulcha at the centre.
Drizzle oil to the edges of the kulchas, when it turns to golden brown remove from fire and serve hot.
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